Cabbage Kofta Curry Recipe

Cabbage Kofta Curry Recipe
Cabbage Kofta Curry Recipe is a tasty and super delicious dish. It is easy to prepare and takes just about 45 minutes to make it.In a mixing bowl, take the ingredients required for making the cabbage koftas – finely chopped cabbage, ajwain (carom seeds), spice powders, curd/yogurt and salt.mix well and keep the cabbage kofta mixture aside for about 30 mins.  the kofta mixture would have become moist as the cabbage would release its juices. add besan/gram flour and mix well.

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Cabbage Kofta Curry Recipe is a tasty and super delicious dish. It is easy to prepare and takes just about 45 minutes to make it.

Ingredients:

For The Cabbage Koftas:

  • 3 Cups Chopped Cabbage – Chopped Finely
  • 1 Cup Besan (Gram Flour)
  • ¼ Teaspoon Turmeric
  • ¼ Teaspoon Red Chilli Powder
  • ¼ Teaspoon Garam Masala Powder
  • 1 Teaspoon Carom Seeds (Ajwain)
  • 1 Teaspoon Curd (Yogurt Or Dahi)
  • 1 Pinch Asafoetida (Hing)
  • 1 Pinch Baking Soda
  • Salt As Required
  • ¼ Cup Water Or As Required
  • Salt As Required
  • Oil For Shallow Or Deep Frying                                                                                                                                      For Cabbage Kofta Gravy:
  • 3 Medium Size Tomatoes – Finely Chopped
  • 1 Large Size Onion – Finely Chopped
  • ½ Inch Ginger (Adrak) – Crushed
  • 2 To 3 Cloves Garlic (Lahsun) – Crushed
  • 1 Black Cardamom (Badi Elachi)
  • 2 Green Cardamoms (Chotti Elachi)
  • 1 Inch Cinnamon (Dalchini)
  • 2 To 3 Cloves (Lavang)
  • 1 Small To Medium Tej Patta (Indian Bay Leaf)
  • ¼ Teaspoon Turmeric Powder
  • ¼ Teaspoon Red Chilli Powder
  • ½ Teaspoon Coriander Powder
  • 2 Tablespoon Oil Or Butter
  • ½ Teaspoon Crushed Kasuri Methi (Crushed Dry Fenugreek Leaves)
  • 1 Tablespoon Oil Or Butter To Be Added In The Last Step [Step 9 Of Preparing The Curry Or Sauce Or Gravy]
  • 2 Cups Water
  • 2 To 3 Tablespoon Cream
  • Salt As Required
  • Some Chopped Coriander Leaves For Garnishing (Dhania Patta Or Cilantro Leaves)

Method : Cabbage Kofta Curry Recipe

Preparing The Cabbage Koftas:

  • In a mixing bowl, take the ingredients required for making the cabbage koftas – finely chopped cabbage, ajwain (carom seeds), spice powders, curd/yogurt and salt.
  • mix well and keep the cabbage kofta mixture aside for about 30 mins.
  •  the kofta mixture would have become moist as the cabbage would release its juices. add besan/gram flour and mix well.
  • if the cabbage kofta mixture looks dry, then you can add some water. if its too moist and batter like, then no need to add any water. or else add about 1/4 cup water. mix well.
  •  heat oil for shallow or deep frying kofta in a kadai or pan. drop spoonfuls of the batter and fry the cabbage koftas till crisp and golden in medium hot oil.
  • drain cabbage koftas on paper towels to remove excess oil and keep aside.

Making Cabbage Kofta Gravy:

  •  in the same kadai, remove the excess oil that we had used for frying the cabbage koftas and keep about 2 tbsp oil. first, add the whole spices and fry them till fragrant. then add the onions and fry till the onions get golden.
  •  add the crushed ginger-garlic and saute till the raw aroma of the ginger-garlic goes away.
  •  add the tomatoes and all the dry spice powders.
  • stir and saute until tomatoes soften and the oil starts to leave the sides of the mixture.
  •  let this mixture cool and then grind this sauteed onion-tomato mixture with some water to a smooth paste.
  • heat oil in the same pan. add the ground masala paste and stir. then add water, salt and again stir.
  •  simmer the mixture till it thickens a bit and reaches a medium gravy consistency.
  •  add cream and stir. then add the crushed kasuri methi & stir again. switch off the fire. if serving immediately, then add the cabbage koftas. if serving later, then reheat the curry/sauce and then add the cabbage koftas. the koftas absorb the gravy/sauce, so add the koftas just before serving.
  • garnish cabbage kofta curry with chopped coriander leaves. serve the cabbage kofta with rotis, naan, parathas or jeera rice.

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