Cabbage Kofta Curry | Home Style Curry
Cabbage Kofta Curry is a delicious and comforting vegetarian dish featuring crispy cabbage dumplings (koftas) simmered in a rich, spiced tomato-based gravy. The koftas are made with grated cabbage, gram flour (besan), and aromatic spices, deep-fried until golden, and then gently cooked in a flavorful curry.This home-style dish is light yet satisfying, making it a perfect meal for everyday cooking. It pairs beautifully with roti, naan, or steamed rice, offering a savory, mildly spiced, and wholesome taste.
Ingredients
For Cabbage Mixture
- Cabbage, large (पत्ता गोभी) – 1 no
- Onion, medium (प्याज़) – 2 nos
- Capsicum, small (शिमला मिर्च) – 1 no
- Carrot, medium (गाजर) – 2 nos
- Green Chilli (हरि मिर्च) – 2 nos
- Coriander, chopped (ताज़ा धनिया) – handful
- Salt (नमक) – to taste
- Black Salt (काला नमक) – ½ tsp
- Turmeric – ½ tsp
- Chilli Powder (मिर्ची पाउडर) – 2 tsp
- Cumin Powder (जीरा पाउडर) – 1 tsp
- Coriander Powder (धनिया पाउडर) – 1 tbsp
- Chaat Masala (चाट मसाला) – 1 tbsp
- Kasoori Methi (कसूरी मेथी) – a large pinch
- Ajwain (अजवाइन) – ½ tsp
- Besan (बेसन) – 1 cup
- Water (पानी) – ¼ cup/60 ml approx.
- Oil (तेल) – for frying
For Curry
- Oil (तेल) – 5 tbsp
- Heeng (हींग) – 1 tsp
- Black cardamom (काली इलाइची) – 2 nos
- Cumin (जीरा) – 1 tsp
- Saunf (सौंफ़) – 1 tsp
- Onion, medium (प्याज़) – 5 nos
- Turmeric (हल्दी) – ½ tsp
- Kashmiri Chilli powder (कश्मीरी मिर्ची पाउडर) – 1 tbsp
- Coriander powder (धनिया पाउडर) – 1 tbsp
- Ginger garlic paste (अदरक लहसुन पेस्ट) – 1½ tbsp
- Water (पानी) – a dash
- Curd (दही) – 2-3 tbsp
- Tomato, medium (टमाटर) – 6-7 nos
- Salt (नमक) – to taste
- Water (पानी) – ½ lt approx.
- Garam Masala (गरम मसाला) – a pinch
- Kasoori Methi Powder (कसूरी मेथी पाउडर) – a pinch
- Coriander, chopped (ताज़ा धनिया) – handful
Instructions
- To prepare Cabbage Kofta, begin by finely chopping one large cabbage, two medium onions, one small capsicum, and two medium carrots. Also, finely chop two green chilies and a handful of coriander leaves. In a mixing bowl, combine the chopped vegetables and coriander. Season with salt, black salt, turmeric, chilli powder, cumin powder, coriander powder, chaat masala, kasoori Methi, and ajwain.
- Add one cup of besan to the vegetable mixture and mix well. Gradually add water as needed to form a thick batter-like consistency. Heat oil in a deep-frying pan. Once the oil is hot, drop Spoonfuls of the vegetable batter into the oil and fry until golden brown and crisp. Remove the koftas from the oil and drain on paper towels to remove excess oil.
- For the curry, heat oil in a separate pan. Add heeng, black cardamom, cumin seeds, and saunf. Sauté until aromatic. Add finely chopped onions and cook until they turn translucent. Then, add turmeric, Kashmiri chilli powder, coriander powder, and ginger-garlic paste. Cook until the raw smell of the spices disappears.Next, add a dash of water and cook until the oil separates from the masala. Then, add 2-3 tablespoons of curd and continue to cook until the masala thickens. Add finely chopped tomatoes and cook until they turn mushy and the oil starts to separate. Pour in water and bring the curry to a gentle boil. Add salt to taste, a pinch of garam masala, and kasoori Methi powder.
- Finally, add the fried cabbage koftas to the curry and simmer for a few minutes until the koftas absorb the flavors of the curry. Garnish with chopped coriander leaves and serve hot with rice or roti. Enjoy the delicious and flavorful Cabbage Kofta curry!
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