Air Fried Hariyali Cabbage Kofta (Cabbage dumplings in spinach gravy) is super healthy and tasty dish. In this recipe koftas made from cabbage are simmered in spinach gravy. This dish is rich in fiber, protein and calcium.
Cabbage kofta is made without frying them. I have used an Air Fryer for making the dumplings. This way I have cut the oil from the koftas. The gravy is made with spinach and onions without using cream, cashew paste and lot of oil. I can assure you that by following this recipe you can easily cut down drastically on fat content without having to compromise on the taste. This dish is a pleasant change from the traditional Malai Kofta Curries.
Try our other delicious recipes like Lauki Ka Kofta and Hyderabadi Bagara Baigan.
Watch our Video on making of this recipe.
Yield: 4 to 5 serving
Prep time: 15 minutes
Total time: 40 minutes
Ingredients for Air Fried Hariyali Cabbage Kofta
For the Kofta
2 cups cabbage grated
½ cup paneer grated (cottage cheese)
2-3 tablespoon besan (gram flour)
1 teaspoon ginger grated
1 green chilli chopped fine
½ teaspoon garam masala
½ teaspoon jeera powder
½ teaspoon amchur (dry mango powder)
Salt to taste
Oil for brushing
For the gravy
1 cup spinach blanched
1 cup onion chopped
1 teaspoon ginger chopped
1 tablespoon garlic
½ teaspoon chilli powder
1 teaspoon dhania powder (coriander)
½ teaspoon jeera powder (cumin)
1 teaspoon kasuri methi (dry fenugreek leaves)
2 bay leaves
3 cloves
1 stick cinnamon
Salt to taste
½ cup yogurt
1 teaspoon oil
1 tablespoon ghee
1 teaspoon lemon juice
Directions for Air Fried Hariyali Cabbage Kofta
For the Kofta
- Pre heat the air fryer for 5 minutes on full heat.
- In a large bowl mix all the ingredients for kofta except oil.
- Make lemon size balls and flatten them slightly to make patties.
- Apply oil with a brush and lay the oil side down in the air fryer to avoid the sticking of patties.
- Air fry them for 10 to 12 minutes at 180.
For the gravy
- Heat the oil in a pan; Add ginger, garlic, onion and saute till translucent.
- Add the spinach and saute for 2 to 3 minutes.
- Cool and grind to a fine paste.
- Now mix the chilli and coriander and jeera powder in 2 tablespoon of water and set aside.
- Heat ghee in a pan; add cloves, bay leaves, cinnamon, dry masala paste and saute for a minute.
- Add the spinach paste and saute for 3 to 4 minutes.
- Powder the kasuri methi and add.
- Add the yogurt and saute till well incorporated.
- Stir in water, salt and cook for 5 minutes.
- Add the prepared koftas and cook till the koftas are soft and the gravy is of desired consistency.
- Add the lemon juice and stir.
- Serve hot garnished with ginger juliennes.
