Cabbage Kofta in Creamy Chard Sauce

Koftas are fried balls, usually made with minced meat, but can be made with just about any vegetable as well. They are typically served in a rich creamy sauce.

I prefer vegetable or paneer koftas. And the sauce can be tomato-based, cream-based or even made with favorite greens or other vegetables. I like the cilantro-jalapeño sauce as much as this silverbeet/chards sauce.

Koftas usually don't involve bread slices - just flour like chickpea, rice, all-purpose, corn. I had some heels of bread slices to use up so they came in handy here. As I often mention, à la Owl in Tearwater Tea, the heels - the end-slices of sliced bread loaves - ignored and discarded usually, have my sympathies. Which is precisely why I like to use them for binding, even for making breadcrumbs and croutons.



Spinach would be a good alternative, but, I had harvested the rainbow chards from my home garden and wanted to use it up. This Cabbage Kofta in Creamy Chard Sauce can be served with plain hot basmati rice, or with roti or naan or bathura or even pooris.



Ingredients
For the Kofta:
1 cup packed finely chopped cabbage
2 or 3 bread slices
seasoning salt/spices/salt to taste
water as needed
oil for frying

For the Sauce:
As much chards as in picture, chopped finely (more if preferred)
3-4 cloves of garlic
1 small onion, diced finely
1 Tbsp finely grated ginger
4-6 pickled jalapeno rings (or green chilies, to taste)
spices: cumin powder, coriander powder (optional, to taste)
2 Tbsp lemon juice
1 Tbsp brown sugar
1 Tbsp canola oil
optional: Half-and-half -OR- Evaporated milk for a creamier texture

Preparation

1. Cabbage Kofta: Combine the kofta ingredients with just enough water to make a dough that can be shaped into balls; deep fry till cooked through on the inside, drain and keep warm
2. Sauce: Heat the oil in a pan and sauté the onions, ginger and garlic; toss in the chopped chards, some salt, spices, and a few tablespoons of water, cover and allow to simmer and wilt till mushy
3. Combine the cooked chards with the chilies or jalapeno rings in a blender and grind to a smooth sauce, return to pan and simmer some more, adjusting flavors with lemon juice and brown sugar; stir in evaporated milk or half-and-half for creamier texture at the end
4. Toss in the koftas with the sauce before serving