Cabbage Kofta Curry Recipe


For Kofts:

  • Cabbage - half( Finely Chopped)
  • Chana Dal - 3 tbsp
  • Shahi jeera - Pinch
  • Green chili finely chopped - 1
  • Red chili powder - Pinch
  • Besan for binding - 1/2 tsp
  • oil for frying

  • Onion chopped - 1
  • shahi jeera - 1/2 tsp
  • ginger garlic paste - 1 tbsp
  • pinch of turmeric
  • red chili powder - 1 tsp
  • coriander powder - 1 1/2 tbsp
  • cumin power - 1 tsp 
  • cashew powder - 2 tbsp
  • yoghurt beated - 1/2 to 3/4 th cup
  • dry mint powder - 1 tsp
  • oil for cooking



  • Boil some water in a pan,then add the finely chopped cabbage.boil the chana dal till its 70% done.
  • Add the chana daal to the steaming cabbage,cover and cook till the cabbage is soft and 
  • Cooked completely and also the cabbage properly is neccessary so that the koftas 
  • When they are well done put them on a muslin cloth and squeeze out all the water from it.reserve the water
  • Don't throw.
  • Now take the cabbage and chana dal,to it add pinch of shahi jeera,red chili powder,chopped green 
  • chili,salt,little besan and mix everything so that you can make small balls of it ready to fry.
  • Heat the oil on slow flame,avoid heating oil too hot.drop them in oil and fry them on slow heat
  • Till they get golden brow,remove them and set aside.


  • Heat some oil in the pan,add shahi jeera and then onion,little salt and cook the onions till they are
  • slightly brown.then add the turmeric and ginger garlic paste,when g-g paste is cooked add the 
  • reserved water to it.then add the red chilli pwdr,coriander pwdr and cumin powder and mix 
  • well and then add the beated yoghurt to it and bring it to nice boil till gravy is cooked.
  • gravy is done when the froth coming disappears completely.when it come to boil and thickens
  • little add the powdered cashewnuts which will further thicken the gravy to a nice consistency.
  • then add the dried mint powder and let it cook and thicken.add the koftas and garnish with green coriander.
  • Yummy Cabbage Kofta Curry.

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