First time (long ago) I had tasted this dumpling like preparation in a tangy curry, but I couldn’t recognize the taste of the vegetable. Which my mom hesitantly, told me was “Ghiya” aka Lauki, Bottle gourd or Calabash. I immediately stopped eating it. I hated Ghiya (still do), but somehow in the form of Kofta it tasted really good.
I then realized that if there is a vegetable that you are not particularly fond of, put it in the form of Kofta and you will definitely like it if not love it. When made using chicken or other meats it’s similar to a meatball. Just add some spices, yogurt and breadcrumbs or gram flour and deep fry. It’s that simple.
Instead of making the usual fried koftas I decided to experiment with the baked version. Honestly, I like the fried ones more, but baked tasted good too. Problem was that they were quite soft even after baking and refrigerating for a few hours so I didn’t add them to the curry till the last moment, before eating.
Made it as a part of the healthy new year dinner.
If you want to stick to your diet and eat some healthy veges, then this recipe is for you.
You can use some other finely minced vegetables or meat instead of cabbage and it can even serve it as an appetizer with a dip without the curry.
Baked Cabbage Kofta Curry Recipe
Baked Cabbage Kofta Ingredients:
Makes 12 ping pong ball size koftas
- Cabbage- 1 head around 400 gms
- Bread Crumbs- 7 tbsp
- Yogurt- 3 tbsp
- Salt-1/4 tsp
- Cumin seeds-1/4 tsp
- Paprika- ¼ tsp
- Olive oil- ¼ + ¼ tsp
- Olive oil- 2tsp
- Cumin seeds-1/2 tsp
- Green chillies-2, finely chopped
- Paprika-1/2 tsp
- Kasuri methi (Dried Fenugreek leaves)-2tsp
- Tomatoes- 200gms, chopped
- Onion- 250gm,chopped
- Salt- 2tsp
- Water-1 cup+ 2 tbsp
Babked Cabbage Kofta Directions:
- Roughly chop the cabbage.
- In a pan heat ¼ tsp oil and add the cumin seeds.
- Add the cabbage and salt.
- Cook till the cabbage gets wilted.
- Finely chop the cabbage (cooled to room temperature. Add the yogurt, bread crumbs and ¼ tsp olive oil.
- Form ping pong ball sized koftas and brush with olive oil and refrigerate in the baking tray for 20-30 mins.
- Preheat oven to 200 C
- Bake the koftas in the preheated oven till golden brown , approximately 15-20 mins.
- Let the koftas cool in the tra and then remove them carefully by sliding a flat spatula underneath them.
- In a pan or kadhai heat the olive oil.
- Add the cumin seeds,green chillies and onion.
- Once onions turn pale brown,add the paprika and kasuri methi.
- Add the chopped tomatoes and salt. Cook,till a paste like consistency.
- Form a smooth paste by blending in a blender with a 2 tbsps of water.
- Return back to the pan and add water.
- Let it come to a simmer.
- Put in the serving dish and add the koftas.