Cabbage Kofta in Tomato Sauce
(3 ratings)
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Posted by:irt
These vegetarian koftas go well with rice and your choice of flatbread.
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Ingredients
For koftas
1/2 medium cabbage, shredded
1/2 cup besan (chickpea flour, substitute all-purpose flour)
Vegetable oil for frying
For sauce
2 medium tomatoes
1 medium onion
1 inch ginger
1 small cinnamon stick
1 clove
1 tbsp. vegetable oil
1 tsp. cumin seed
1 tbsp. besan (chickpea flour)
1/2 tsp. turmeric
1 tsp. ground coriander
2 tbsp. chopped fresh cilantro
Salt, to taste
Directions
- Combine the cabbage with the some of the flour and mix well. Add flour as needed – the shredded cabbage should be moist and you want a mixture that is wet enough to form cabbage balls that hold together. Roll small balls from the mixture, about 1 inch in diameter.
- Fill a frying pan with vegetable oil to a depth of an inch and a half. Heat the oil over medium-high heat. When a small amount of the mixture sizzles, the oil is ready for frying.
- Fry the koftas, a few at a time, until they turn golden brown on all sides (about 5 minutes). Don’t flip them too soon or they will fall apart. Remove from heat and set aside in paper towel to drain excess oil.
- Prepare the sauce: Chop the tomatoes, onion, and ginger into smaller pieces and combine with clove and cinnamon stick in a food processor and blend to make a smooth puree. Set aside.
- In a sauté pan, heat 1 tablespoon of vegetable oil over medium heat. Add in cumin seed and stir. Add in flour and stir to thicken.
- Add tomato puree, turmeric, and coriander and cook until the oil begins to separate (about 2-3 minutes). Add water if needed keep sauce from becoming too thick.
- Reduce heat, add koftas and salt to sauce and simmer, covered, for 8-10 minutes.
- Before serving, mix in chopped cilantro and enjoy.
Reader Comments
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May 3, 2016 (report abuse)
eliec says...
Aug 30, 2010 (report abuse)
David says...
Hi,I tried out the koftas today. The perblom i had was that even though i squeezed out water, a lot of water kept oozing out of the lauki.So when i added the besan, 4 tbsp was not enough. It took a whole lot of besan for the kofta batter to become even a l
Aug 3, 2013 (report abuse)
Leyla says...
This is an amazing recipe. So far I've made it with cabbage, spinach, kale, kohlrabi leaves, broccoli, dried soya, carrots and corn. I also add onion powder and garlic to the koftas. Thank you for this vesatile recipe .
Apr 16, 2011 (report abuse)