Cabbage Kofta

Cabbage Kofta Recipe | How to Make Cabbage Kofta | Cabbage Kofta Curry

Cabbage Kofta Curry Recipe is simple, easy yet delicious. Cabbage kofta is flavorful, rich dish which can be served with roti, chapati or rice.

Koftas are basically fried dumplings which can be made with many vegetables. Most famous Indian vegetarian kofta curries are malai kofta, mix veg kofta, lauki kofta, spinach kofta and also this cabbage kofta. These  cabbage koftas are made from cabbage with some spices and gram flour.


Cabbage Kofta
Cabbage Kofta

Cabbage kofta is a rich dish which is ideal for small get together, parties or some special occasion. Good thing about it is that you can make koftas ahead of time and keep them in fridge and make gravy same day and add the koftas. I learned this recipe from my friend and did some changes to make it more delicious. My mom also make cabbage kofta in buttermilk gravy. That also tastes delicious.

To make cabbage kofta more aromatic and flavorful I have used some whole spices while grinding onion tomato paste. Also to give the curry some nice reddish color I have used Kashmiri lal mirch powder if you do not have or like it you can skip it. Also I have deep fried the koftas in oil but if you like low fat version you can shallow fry them or make them in appe pan.

This cabbage kofta curry is creamy, little sweet , little sour and perfect for parties and get togethers. If you are looking for more party curry recipes you may also like matar paneer, restaurant style mix veg, dhaba style egg curry, paneer masala or you can also look in curry and vegetable section of blog.

Here is the Step By Step Recipe:

1. Wash and grate cabbage in a bowl with medium size grater.
2. Add some salt and let it rest for 10 minutes.

Cabbage Kofta
Cabbage Kofta

3. After 10 minutes squeeze the water out from the cabbage. Sieve and collect the water in another bowl. We are going to use this water in gravy later.
4. Now heat some oil in pan/kadai or wok.
5. Mix gram flour, garam masala, amchur powder, hing and chilly powder in the grated cabbage. Make small size balls (I made 10 balls out of this mixture).
6. Deep fry or shallow fry these balls in oil till they are golden brown.
Put them in paper napkin so that they lose extra oil and keep them aside.

Cabbage Kofta
Cabbage Kofta

7. Now in a mixer jar add tomatoes, onions, garlic, ginger, cashew pieces, cloves, cinnamon, cardamom and black pepper.
8. Grind it to a paste. Add very little water if needed.
9. Now heat wok or pan at medium heat and add 2-3 tbsp of oil.
10. Add cumin seeds and let it splatter for few seconds.
11. Add ground onion tomato paste and cook till masala starts leaving the edges. It may take 10-15 minutes to get masala to cook.
12. When masala starts leaving oil and edges add red chilly powder, coriander powder, turmeric powder and Kashmiri lal mirch powder.
13. Mix them well and add the water we took it out from cabbage.

Cabbage Kofta
Cabbage Kofta

14. Let the gravy boil then add salt and 1 cup of water.
15. Cook the gravy for few minutes and switch off the heat.
16. Check the salt and adjust as needed.
17. Before serving put the koftas in serving bowl and pour gravy over them.
18. Garnish it with some thic yogurt and milk mixture..


Cabbage Kofta
Cabbage Kofta

Here are few tips to make perfect cabbage kofta:

  1. I have grated the cabbage from medium side of box grater as I do not want it too mushy or too chunky.
  2. It is very important to add some salt in grated cabbage and leave it for 10 minutes so that is loses all the water and koftas are easy to fry. Squeeze out as much water as possible from cabbage. That will make smooth and tasty koftas.
  3. Do not add too much of water while grinding onions and tomato otherwise masala will splatter while cooking and will take longer time to cook.
  4. I have used roasted cashew pieces as I think they do not need much time to cook and do not taste raw in gravy.
  5. I have used both black pepper and red chilly powder in making cabbage kofta gravy. If it is too spicy for you, you can skip black peppers.
Cabbage Kofta
Cabbage Kofta

Cabbage kofta curry can be served with roti, paratha or plain rice.

Cabbage Kofta Detailed Recipe Card

Cabbage Kofta Recipe | How to Make Cabbage Kofta | Cabbage Kofta Curry
 
Prep time
Cook time
Total time
 
Cabbage kofta curry: creamy cabbage dumlings cooked in onion tomato gravy
Author:
Recipe type: lunch dinner
Cuisine: Indian
Serves: 4
Ingredients
  • ---For kofta---
  • Grated cabbage: 1 ½ cups
  • Besan (gram flour): 3-4 tbsp
  • Salt
  • Red chilly powder
  • Garam masala powder:
  • Amchur (dry mango) powder:
  • Asafetida (hing)
  • Oil for deep frying
  • ---For making gravy---
  • Roughly chopped tomatoes: 2
  • Roughly chopped onions: 1 small
  • Ginger: ½”
  • Garlic: 3-4 cloves
  • Cloves: 2
  • Small cardamom (choti elaychi): 1
  • Black pepper corns: 6-8
  • Cinnamon stick (dalchini): ½:” piece
  • Roasted Cashew pieces: 2- 3 tbsp
  • Kashmiri lal mirch: ½ tsp
  • Red chilly powder: ½ tsp
  • Coriander powder: 1 tsp
  • Turmeric powder: ¼ tsp
  • Cumin seeds: 1tsp
  • Oil: 2-3 tbsp
  • 1 tbsp thick curd+1tbhsp milk : (for garnishing)
  • Salt
Instructions
  1. Wash and grate cabbage in a bowl with medium size grater.
  2. Add some salt and let it rest for 10 minutes.
  3. After 10 minutes squeeze the water out from the cabbage. Sieve and collect the water in another bowl. We are going to use this water in gravy later.
  4. Now heat some oil in pan or wok.
  5. Mix gram flour, garam masala, amchur powder, hing and chilly powder in the grated cabbage. Make small size balls (I made 10 balls out of this mixture).
  6. Deep fry or shallow fry these balls in oil till they are golden brown.
  7. Put them in paper napkin so that they lose extra oil and keep them aside.
  8. Now in a mixer jar add tomatoes, onions, garlic, ginger, cashew pieces, cloves, cinnamon, cardamom and black pepper.
  9. Grind it to a paste. Add very little water if needed.
  10. Now heat wok or pan at medium heat and add 2-3 tbsp of oil.
  11. Add cumin seeds and let it splatter for few seconds.
  12. Add ground onion tomato paste and cook till masala starts leaving the edges. It may take 10-15 minutes to get masala to cook.
  13. When masala starts leaving oil and edges add red chilly powder, coriander powder, turmeric powder and Kashmiri lal mirch powder.
  14. Mix them well and add the water we took it out from cabbage.
  15. Let the gravy boil then add salt and 1 cup of water.
  16. Cook the gravy for few minutes and switch off the heat.
  17. Check the salt and adjust as needed.
  18. Before serving put the koftas in serving bowl and pour gravy over them.
  19. In a small bowl mix together curd and milk till they are smooth.
  20. Garnish cabbage koftas with this mixture.
  21. Cabbage kofta is ready to serve.
Notes
I have grated the cabbage from medium side of box grater as I do not want it too mushy or too chunky.
It is very important to add some salt in grated cabbage and leave it for 10 minutes so that is loses all the water and koftas are easy to fry. Squeeze out as much water as possible from cabbage. That will make smooth and tasty koftas.
Do not add too much of water while grinding onions and tomato otherwise masala will splatter while cooking and will take longer time to cook.
I have used roasted cashew pieces as I think they do not need much time to cook and do not taste raw in gravy.
I have used both black pepper and red chilly powder in making cabbage kofta gravy. If it is too spicy for you, you can skip black peppers.

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