cabbage kofta recipe, how to make cabbage kofta | cabbage kofta curry |Cooking With Amanda

cabbage kofta is a rich curry dish, very popular in north india. koftas are fried dumplings which can be made from different vegetables like lauki (bottle gourd), carrots, zucchini, spinach, potatoes or even mix vegetables. they can be made even with aloo (potatoes)-paneer.

i have already shared the recipe of malai kofta curry and lauki kofta recipe. in the mughlai cuisine, the koftas are made with meat balls. making these popular rich gravy based kofta dishes at home requires a lot of time and usually they are made for special occasions, parties or when you have to make a rich curry dish. if you are short of time, then you can make the koftas a day before and refrigerate them. the next day you can make the curry or gravy for the kofta.

this recipe of cabbage kofta is quite delicious and is slightly strongly spiced but not hot. reduce the quantity of whole spices used in the masala paste, if making for kids or folks who cannot tolerate the aroma of spices (whole garam masala) used in indian food.

cabbage kofta can be served with roti, parathas or naan. it also goes well with steamed rice or jeera rice or saffron rice.

lets start step by step cabbage kofta curry recipe:

1. 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.

2. mix well and keep the cabbage kofta mixture aside for about 30 mins.

3. the kofta mixture would have become moist as the cabbage would release its juices. add besan/gram flour and mix well.

4. 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. i added about 1/4 cup water. mix well.

5. heat oil for shallow or deep frying in a kadai or pan. drop spoonfuls of the batter and fry the cabbage koftas till crisp and golden in medium hot oil.

6. drain cabbage koftas on paper towels to remove excess oil and keep aside.

7. 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.

8. add the crushed ginger-garlic and saute till the raw aroma of the ginger-garlic goes away.

9. add the tomatoes and all the dry spice powders.

10. stir and saute till tomatoes soften and the oil starts to leave the sides of the mixture.

11. let this mixture cool and then grind this sauted onion-tomato mixture with some water to a smooth paste.

12. heat oil in the same pan. add the ground masala paste and stir. then add water, salt and again stir.

13. simmer the mixture till it thickens a bit and reaches a medium gravy consistency.

14. 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.

15. garnish cabbage kofta curry with chopped coriander leaves. serve the cabbage kofta with rotis, naan, parathas or jeera rice.

if you are looking for more curry recipes then do check paneer butter masala, gobi masala, bhindi masala, palak mushroom and shahi paneer.

cabbage kofta curry recipe below:

cabbage kofta recipe

Author: dassana

Recipe type: main

Cuisine: north indian

Serves: 3-4

3 cups chopped cabbage, chopped finely
1 cup besan/gram flour
¼ tsp turmeric/haldi
¼ tsp red chilli powder/lal mirch powder
¼ tsp garam masala
1 tsp carom seeds/ajwain
1 tsp curd/yogurt
a pinch of asafoetida/hing
a pinch of baking soda
salt as required
¼ cup water or as required
salt as required
oil for shallow or deep frying

3 medium size tomatoes, finely chopped
1 large size onion, finely chopped
½ inch ginger, crushed
2-3 garlic cloves, crushed
1 black cardamom
2 green cardamoms
1 inch cinnamon
2-3 cloves
1 small to medium bay leaf
¼ tsp turmeric powder/haldi
¼ tsp red chilli powder
½ tsp coriander powder/dhania powder
2 tbsp oil or butter
½ tsp crushed kasuri methi/dry fenugreek leaves, crushed
1 tbsp oil or butter to be added in the last step (step 9 of preparing the curry/sauce/gravy)
2 cups water
2-3 tbsp cream
salt as required
some chopped coriander leaves for garnishing

in a mixing bowl, take the finely chopped cabbage, ajwain/carom seeds, turmeric powder, red chili powder, garam masala powder, asafoetida/hing, curd/yogurt and salt.
mix well and keep the cabbage mixture aside for about 25-30 mins.
the kofta mixture would have become moist as the cabbage would release its juices.
add besan/gram flour & baking soda and mix well.
if the mixture looks dry, then you can add some water. if its too moist and batter like, then no need to add any water. i added about ¼ cup water.
stir very well.
heat oil for shallow or deep frying the cabbage koftas in a kadai or pan.
drop spoonfuls of the batter and fry the koftas till crisp and golden in medium hot oil.
drain the cabbage koftas on paper towels to remove excess oil and keep aside.

in the same kadai, remove the excess oil that we had used for frying the kofta and keep about 2 tbsp oil.
or you can just use fresh 2 tbsp oil or butter.
first add the bay leaf, black cardamom, green cardamoms, cinnamon and cloves. fry the whole spices till fragrant…. about 10-15 seconds.
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 – turmeric powder, red chili powder, coriander powder.
stir and saute till tomatoes soften and oil starts to leave the sides of the mixture.
let this mixture cool and then grind this sauted onion-tomato mixture with some water to a smooth paste with about ¼ or ½ cup water.
in the same pan, gently heat about 1 tbsp oil or butter.
add the ground masala paste and stir with the oil.
immediately add 2 cups water and again stir well.
add salt & simmer the mixture till it thickens a bit and reaches a medium gravy consistency.
the curry should be cooked well.
toward the end, 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.
cabbage kofta curry goes best with rotis, naan and steamed rice or jeera rice. garnish with coriander leaves before serving the cabbage kofta.
serve the cabbage koftas with rotis, naan or jeera rice.