Cabbage Kofta in Creamy Tomato Sauce Indian Recipe

Cabbage Kofta In Creamy Tomato Sauce Indian Recipe

Ingredients

• recipe for : Patta-Gobi Ke Kofte
• makes about 15 (1-inch) balls

KOFTA BALLS:

• 1/4 cup raw cashews or coarsely ground cashews or other nuts
• 2 packed cups finely shredded cabbage (4 cups chopped, before shredding)
• 1/4 cup packed chopped cilantro
• 1 (1/2-inch) knob of ginger
• 1/2 hot chile pepper (remove seeds to reduce heat)
• 2 cloves garlic, minced
• 1/2 teaspoon cumin seeds
• pinch of baking soda
• 1/4 cup + 2 tablespoons chickpea flour or besan (or allpurpose flour) 1/2 teaspoon salt
• 2 teaspoons safflower or other neutral oil

TOMATO SAUCE:

• 4 medium tomatoes, chopped (3 cups)
• 4 cloves garlic minced
• 1 (1-inch) knob of ginger
• 2 teaspoons ground coriander
• 1/2 teaspoon sweet paprika
• 1/4 to 1/2 teaspoon cayenne
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground mustard
• 1 teaspoon safflower or other neutral oil
• 2 bay leaves
• 3 cloves
• 1 teaspoon cumin seeds
• 1 tablespoon chickpea flour or besan
• 1/2 cup almond milk or other nondairy milk
• 1/2 cup water
• 1/2 teaspoon salt
• 1 teaspoon apple cider vinegar or white vinegar
• 2 tablespoons chopped cilantro, for garnish

VEGETABLE BALLS:

• 2 cups packed finely shredded cabbage
• 1/2 cup grated carrots
• 1/2 cup finely chopped green bell pepper
• 1/2-inch knob of ginger, grated
• 1/4 cup finely chopped scallion
• 1/4 teaspoon freshly crushed black pepper
• 1/4 teaspoon white pepper powder
• 2 tablespoons cornstarch
• 1/4 cup + 2 tablespoons allpurpose flour
• 3/4 teaspoon salt
• 2 teaspoons safflower or other neutral oil

SAUCE:

• 2 teaspoons safflower or other neutral oil
• 2 tablespoons chopped white onion or scallions
• 1 tablespoon finely chopped celery (optional)
• 2 tablespoons finely chopped green bell pepper
• 1 hot green chile, finely chopped (remove seeds to reduce heat) 4 cloves garlic, finely chopped
• 1 tablespoon grated ginger
• 1 1/2 cups vegetable broth or water
• 2 tablespoons soy sauce or coconut aminos
• 1/2 teaspoon apple cider vinegar
• 1/4 to 1/2 teaspoon salt
• good dash of black pepper
• 1/8 teaspoon white pepper
• 2 teaspoons sugar
• 1 1/2 tablespoons cornstarch
• 1/4 cup water (at room temperature)

Method

1. Kofta balls: Preheat the oven to 450°F
2. Process the cashews to a coarse flour and transfer to a bowl
3. Add the shredded cabbage, cilantro, ginger, and green chile
4. Add the garlic, cumin seeds, baking soda, chickpea flour, salt, oil and mix well
5. It will be a wet mix and you should be able to make soft balls with greased or floured hands easily
6. Add more flour if the mixture is too wet like a sticky batter
7. Immediately shape into small 1inch balls by hand or by packing the mixture into a tablespoon measure or ice cream scoop (dip the scoop in water before packing each time)
8. Place the balls on a parchment-lined baking sheet
9. Spray or brush them with oil
10. Bake for 17 to 18 minutes
11. Broil for 1 minute to crisp them up
12. You can also panfry the balls
13. Flatten the balls slightly and pan-fry 3 to 4 minutes on each side over medium heat
14. Sauce: Blend the tomato, garlic, ginger, coriander, paprika, cayenne, turmeric, and mustard into a smooth puree and keep aside
15. Heat oil in a large skillet over medium heat
16. When the oil is hot, add the bay leaves, cloves, and cumin seeds and cook until fragrant, about 30 seconds
17. Add the chickpea flour
18. Mix and cook for 1 minute until it changes color slightly add 1/2 cup of the tomato puree to the pan and mix well.
19. The chickpea flour will become pasty or lumpy but will mix in as the puree heats up 1 minute
20. Add the rest of the tomato puree to the pan and cook until it thickens and leaves some oil on the edges.
21. 10 to 12 minutes.
22. Add the almond milk, water, salt and mix well
23. Bring to a simmering boil, 7 to 8 minutes
24. Taste and adjust salt, spice
25. Add 1/2 to 1 teaspoon vinegar if the sauce is not sour enough
26. Cook a few minutes longer if the sauce is too thin
27. Add the kofta balls, mix to coat with the sauce
28. Garnish liberally with chopped cilantro and serve hot
29. To store, store the kofta balls and sauce separately
30. Heat them together before serving

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