bandh gobhi kofta | vegan cabbage kofta curry recipe
cabbage koftas can be eaten any day by making kofta before hand. Store it in refrigerator in an air-tight jar. Make the gravy and enjoy mid-week.
Servings: 4
Equipment
- Vitamix / food chopper
- Air fryer
- pan
Ingredients
- 2 cups cabbage grated or finely chopped
- ½ cup onions chopped
- 1 teaspoon ginger
- ½ cup besan chickpea flour
- 3 tablespoon cornflour
- 2 chillies chopped optional
- 1 teaspoon haldi/turmeric
- 1 teaspoon lal mirch/red chilli powder
- Pinch of baking soda
- Salt as per taste
- Oil for frying
For gravy:
- 1 cup onion finely chopped
- 1 teaspoon ginger garlic,chilli each
- 1-½ cup tomatoes puree
- 3 tablespoon oil for curry Adjust if reqd
- 2 cup water
Spices:
- 1 tablespoon dhaniya/coriander powder
- ½ teaspoon haldi/turmeric powder
- 1 teaspoon red chilli powder or as per taste
- Salt as per taste
Instructions
For Koftas:
- In a bowl, mix onion,ginger,chopped cabbage. Add corn flour, besan/chickpea flour & spices.
- Mix all ingredients with a spoon.Make round balls of equal size and place it in a plate.
- Roll it into equal sized small balls.
For air fryer.
- Brush oil and place the kofta balls in the airfryer(preheated at 180C/355F for 5 mins)
- Cook for 15 mins at 180C/355F in an air-fryer,brush oil once in between the cook.
- Keep it aside and add to gravy once ready.
For deep frying
- Heat 2 cups of oil in pan,Fry it on a medium-low heat. Keep it aside.
For the curry:
- Heat oil in a pan and add onions,ginger,garlic & chillies
- Cover and cook for 8-10 minutes until onions are cooked brown.
- Add the tomato puree and spices. Cook until oil oozes out.
- Add 2-3 cups of water and let it boil.
- Add kofta balls to the gravy and cook for 5-10 mins.
- Serve with rice/ roti or any flat bread.