Thursday, June 30, 2011

Cabbage Kofta Curry

Cabbage gets used only in the from of thoran/ curry or a simple kootu. I've never heard or tasted cabbage koftas before. Seeing this recipe in a couple of blogs,i was so tempted to make it as cabbage is always in the refrigerator. koftas are fried dumplings or veggie balls which are then added to a gravy. Besan adds as a binder to hold the koftas. One sure can replace besan with cornflour or all purpose flour. I am so glad that I made these koftas as they were soft, satisfying and were elegant to present on the table too. Honestly, very simple to make, but will look like you worked so hard.

Get Ready ( serves 2-3)

For the Koftas ( made 11 koftas)
  • 1 cup shredded cabbage ( i used my good ol' hands to chop)
  • 2 tbsp carrot grated
  • 1/2 cup besan/chick pea flour
  • 1/2 tsp grated ginger
  • salt to taste
  • Oil to deep fry
For the gravy
  • 2 tomatoes chopped
  • 1 inch ginger
  • 1 green chilli
  • 1 tsp besan
  • 1tbsp yogurt
  • 1/3 cup water
  • 1/2 tsp coriander powder, red chilli powder
  • 1/4 tsp turmeric powder
  •  salt to taste
  •  1 tbsp oil
  • 1 tsp cumin seeds
  • pinch asafetida
  • Cilantro to garnish

  • If you have a food processor, finely shred the cabbage. Add the little grated carrots, a pinch of salt and set aside for 15-20 mins. Squeeze all the water out of the salted cabbage and set aside.
  •  Add the 1/2 cup besan, grated ginger, little salt and from into a dough which can be rolled into a ball with hand. There is no need to add any water as the cabbage will have some.
  • Make smooth balls , the size of a small lemon or lindt chocolate and deep fry them till golden brown.
  • Set aside. your koftas are ready.

  • Puree tomatoes. ginger and green chilli and set aside.
  • In a pan, add oil and splutter the jeera and asafetida.
  • Add the besan and fry for few mins (1 -2)
  • add the toamto puree and let it cook covered for 5 mins.
  • Add the turmeric, coriander, redchilli powder and cook for few mins till the raw smell disappears.
  • Add the beaten yogurt and whisk well. ( this prevents lump formation)
  • Cover and cook for 1-2 mins.
  • Add salt and chilli powder according to taste.
  • Add 1/3 cup water and let it come to a boil.
  • Simmer for few mins till the gravy thickens.
  • Add the fried koftas, cilantro to garnish.

Serve hot with rice, chapathis or poori's. This recipe is a keeper and am looking forward to make it for a party.

I am on my way to India for a few weeks and will be MIA! Loves and hugs to all my fellow blogger's and will miss all your posts.
Enjoy your summer!


  1. My fav way to eat cabbage :) Looks so very appetizing.
    US Masala

  2. Lovely recipe. I am so bored of making cabbage subzi in the routine way. this is interesting. bookmarking this. looks so delicious.

  3. so nicely done priya and you are right the enticing way to charm non-cabbage lovers

  4. Kofta curry looks super delicious, love to finish that whole bowl,an incredible curry..

  5. oooohh...The gravy looks so inviting!!!! I love cabbage in kofta form :)
    Prathima Rao
    Prats Corner

  6. I am definitely going to give this a try. I have heard about this kofta, but never tried it. Thanks for the inspiration :)

  7. I love this recipe.. looks simply perfect and tempting.. You have a wonderful space here.. happy to follow you :)
    Indian Cuisine

  8. Hey Priya, long time ~ missing your posts. Hope you guys are doing well~ come back soon !
    Take care.
    US Masala


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