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Cabbage Kofta curry is a fine mughlai dish with less fat combined with cabbageand channa dal made in spiced yoghurt saucy gravy. Cabbage is used for mainly making of soups and stews and also is eaten as salad. Cabbage has a long history and useful both as food and medicine.
It was mainly developed from wild cabbage, a vegetable closer in appearance to collards and kale since it was composed of leaves. It is thought that wild cabbage was brought to Europe around 600 B.C by group of Celtic wanderers and was grown in Ancient Greek and Roman civilizations.
There are many varieties of cabbage based on shape and time of maturity. Cabbages grown late in autumn and in the beginning of winter are called coleworts; their leaves do not form a compact head. "Colewort" may also refer to a young cabbage. The word comes from Latin caulis (stalk of a plant, cabbage) and Old English wyrt (herb, plant, root). Cabbages are also a good source of riboflavin. Cabbage is an excellent source of vitamin C and also contains significant amounts of glutamine, an amino acid that has anti-inflammatory properties.
Cabbage kofta curry is delicious, healthy and not too spicy curry. Preparing the curry is very simple and easy to cook. To make the koftas, firstly finely chop the cabbage and add in boiling water in a pan, add channa dal and cook till 70% done. Once done, drain the water from the cabbage and channa dal through a muslin cloth and keep the water aside. This water can be used in making the sauce.
In a bowl add the cabbage andchanna dal, add pinch of shahi jeera, red chilli powder, chopped green chillies, salt, little besan flour and mix all to form a nice dough. Make small balls of it and deep fry the koftas (balls) on slow heat and keep aside once they turn slightly brown.
For preparing the yoghurt gravy, heat Heat some oil in the pan, add shahi jeera and then onion, little salt and cook the onions till they are slightly brown then add the turmeric and gingergarlic paste, when ginger garlic paste is cooked add the reserved water to it then add the red chilli powder, coriander powder and cumin powder and mix well and then add the whisked yoghurt to it and bring it to nice boil till gravy is cooked. The gravy is done when the froth disappears completely.
Add littlecashew nut powder to further thicken the gravy to a nice consistency. To enhance more flavors to the curry, add dried mint powder. The Cabbage kofta curry is ready to serve. Best with roti, chappati, pulao, rice. The curry gives a nice minty, sweet and spicy flavors.
It’s truly a mixed combination of all flavors and delicious too.
Cabbage has good medicinal properties and in European folk medicine, cabbage leaves were used to treat acute inflammation. A paste of raw cabbage was placed in a cabbage leaf and wrapped around the affected area to reduce discomfort. Some claim it is effective in relieving painfully engorged breasts in breastfeeding women. Fresh cabbage juice has been shown to promote rapid healing of peptic ulcers.
Cabbagemay also act as a goitrogen. It blocks organification in thyroid cells, thus inhibiting the production of the thyroid hormones (thyroxine and triiodothyronine). The result is an increased secretion of thyroid stimulating hormone (TSH) due to low thyroid hormone levels. This increase in TSH results in an enlargement of the thyroid gland (goiter).
Summary: cabbage and channa dal made into koftas and cooked in curd curry recipe thanks to Swati Kapse
CABBAGE KOFTA CURRY
1/2 - cabbage head finley chopped
3- tsp - chana daal boiled
pinch of shahi jeera
1 -green chilli finely chopped
pinch of red chilli powder
1/2 tsp besan for binding
oil for frying
FOR THE GRAVY
1 - onion -chopped
1/2 -tsp of shahi jeera
1 - tblsp ginger garlic paste
pinch of turmeric
1 - tsp - red chilli powder
1 1/2 - tblsp - coriander powder
1 - tsp - cumin power
2- tblsp - cashew powder
1/2 to 3/4 th cup of yoghurt beated
1- tsp - dry mint powder
oil for cooking
KOFTASBoil some water in a pan,then add the finely chopped cabbage.boil the chana daal till its 70% done.add the chana daal to the steaming cabbage,cover and cook till the cabbage is soft and cooked completely and also the daal.cooking cabbage properly is neccessary so that the koftas don't break while frying. when they are well done put them on a muslin cloth and squeeze out all the water from it.reserve the water don't throw. Noiw take the cabbage and chana daal,to it add pinch of shahi jeera,red chilli powder,chopped green chilli,salt,little besan and mix everything so that you can make small balls of it ready to fry. heat the oil on slow flame,avoid heating oil too hot.drop them in oil and fry them on slow heat till they get golden brow,remove them and set aside.GRAVYHeat some oil in the pan,add shahi jeera and then onion,little salt and cook the onions till they are slightly brown.then add the turmeric and ginger garlic paste,when g-g paste is cooked add the reserved water to it.then add the red chilli pwdr,coriander pwdr and cumin powder and mix well and then add the beated yoghurt to it and bring it to nice boil till gravy is cooked. gravy is done when the froth coming disappears completely.when it come to boil and thickens little add the powdered cashewnuts which will further thicken the gravy to a nice consistency. then add the dried mint powder and let it cook and thicken.add the koftas and garnish with green coriander.
Usually we find that kids do not eat or like cabbage, but if presented in a way where they would not even know that its cabbage that they would surely like the dish. Cabbage kofta curry is one such dish where it’s difficult to find out that the dish is made of cabbage. Do try it out and give a healthy and nutritious dish to your kids. Watch making of Cabbage kofta curry at: