Patta Gobhi (Cabbage) kofta

Patta Gobhi (Cabbage) Kofta Sabzi 

Cabbage is one vegetable I had serious aversion since child hood. But my mom made sure all different color and all seasonal vegetables are eaten by all of us. So she used to make stuffed paratha and Koftas from Cabbage and we used to have real good time eating them. With the passage of time the curry has changed but Koftas have remained almost the same.

Cabbage has 47% Vitamin C, Sulphur, Vitamin A, 8% Sodium, $% dietary fibers along with Phosphorous, Magnesium, Potassium and Iron. Except for being high in sodium content cabbage is very good for health.

Those who suffer with hypertension should eat the vegetable of cabbage without salt or with very less salt.

Preparation Time: 30 min.

Cooking Time: 60 min

Servings:

Ingredients Required for making Patta Gobhi Koftas:

• 250 gm. Patta Gobhi (Cabbage)

• 100 gm.Besan

• 2-3 Green chilies

• 2-3 Sprigs of fresh coriander leaves

• 1/2 Tea spoon Ajwain

• Salt to taste

• 100 ml. oil for frying

Ingredients required for Gravy:

• 2 Medium size Onions

Onion

• 3-4 Cloves of Garlic

Garlic

• 2-3 cm. Ginger piece

• 2 medium size Tomatoes

Tomatoes

• 1 tea spoon Red chili Powder or as per taste 

• 2 Tea spoon Dhaniya powder (coriander seeds powder) 

• 1/2Tea spoon Haldi (Turmeric powder) 

• 1/2Tea spoon Garam masala

• Salt to taste

• 2 Bay leaves

• 1 Inch piece of Cinnamon

Spices for making gravy

• 2-3 Cloves

• 1 black cardamom

• 4-5 Black pepper seeds

• 5 ml. Cooking oil

• 2-3 Tea spoon Cream / Malai) (optional)

Directions For Making Patta Gobhi Kofta:

• Grate Patta Gobhi (cabbage)

• Squeeze maximum juice from grated cabbage.

• Wash and cut the coriander sprigs.

• Cut green chilies.

• Mix

• Grated cabbage

• Besan

• Cut coriander sprigs

• Cut green chilies

• Ajwain

• Salt

• Beat the all of them together to make uniform mixture.

• If required add the juice squeezed from cabbage to make kneed the mixture, instead of water.

• The mixture should not be made too thin, it should be thick enough be made into balls for frying.

Ball for Kofta being made from the cabbage - besan mixture

• Heat oil in a wok and when smoking hot reduce the flame.

• Make balls of the cabbage besan mixture and put it carefully in the hot oil.

Balls of kofta mixture for frying

• Fry with continuous turning to light brown.

Koftas being fried

• Remove and keep aside.

Fried Cabbage (patta gobhi) Koftas

Directions for Making Gravy for the Kofta vegetable:

• Cut onions.

Cut Onions

• Make paste of ginger and garlic or peel and cut ginger and garlic to pieces.

Ginger cut to small pieces

Cut Garlic

• Cut tomatoes to pieces.

Cut Tomato

• Heat 3-4 ml. oil in a thick bottom wok.

• When the oil is hot add 

• Bay leaves 

• Black pepper 

• Cloves

• Black cardamon

• Cinnamon

Bay leave,pepper,cloves,cinnamon,cardamom added to hot oil

• And cook for 30 sec.

• Add cut onions and cook on low flame till the onions become light brown in color.

• Add garlic ginger paste / pieces and cook till the mixture starts leaving the edges of wok

• Add tomato pieces and cook till they become soft and the mixture starts leaving the edges.

Onions ,garlic,ginger,and Tomatoes being cooked with rest of the spices

• Add

• Coriander seed powder

• Turmeric powder

• Garam masala

• Mix and cook for 30sec.

• Take out the mixture from heat and cool it.

Onion and spices cooked and ready to be made to paste

• Remove bay leave,Cardamon,cinnamon from the cooked mixture.

• Make fine paste of the mixture ones it cools.

Paste for gravy

• Heat a wok and put the paste of cooked onion masala in the hot wok.

• Add 150ml. water and cook till it boils with constant stirring.

• Add 250ml. water, mix nicely and cook till it starts boiling.

Water added to the paste and gravy being boiled

• Add salt and mix.

Making Vegetable of Kofta:

• Add Koftas and turn them once.

• Cover and cook for 5min.

• Pour 2 tea spoon cream on the kofta and cook for 1 min.

Cream spread on Koftas

• Switch off the gas and let the Koftas soak in the curry for 10 min.

• Take out in a serving bowl and garnish with cream and coriander leaves / mint leaves

Patta Gobhi (Cabbage) Kofta

Serve Cabbage Kofta vegetable with Roti/paratha/Rice.

Tips:

• Kofta should be fried on low flame, if fried on high flame then they will become brown from outside with inner core remaining uncooked.

• Do not squeeze the juice from grated cabbage.

• Do not cook kofta for long time, they may dissolve.

• Make the paste for gravy in excess and store it in the fridge and use when you will require making gravy in hurry.

• Add cream in last just a minute before switching off the gas.

Suggested Variations:

• Add 1-2 tea spoon roasted besan to the gravy before all water is added this will increase the smoothness and thickness of gravy.
• Add 3 to 4 teaspoon nicely minced paste of cottage cheese to gravy paste while making gravy for koftas. 
•  Adding one slice of Amul cheese  gives silky texture to gravy. Also enhances the taste. 
• Oil less gravy paste can be made and stored in freezer. Defrost it. Take out the amount to be used. Heat oil, temper it with whole spices mentioned in ingredients, add the oil less gravy paste. Cook for a minute or so. Add paneer, cheese. Cook for a minute. Add water. Rest as mentioned in direction earlier. 

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