Cabbage Kofta Curry

Cabbage Kofta Curry Recipe | How to Make Cabbage Kofta Curry

Cabbage Kofta Curry Recipe with step by step pictures

What is cabbage kofta curry?

Cabbage kofta are dumplings made of cabbage flavoured with simple spices, some ginger and fresh coriander. The Patta Gobhi Kofta are then cooked in tomato based gravy to make cabbage kofta curry. It is a no onion no garlic recipe. In fact koftas in the given recipe are the non fried ones. Cabbage kofta curry recipe is a distinct recipe using cabbage. It can be served with chapattis or parathas.

Let’s talk about the ingredients for cabbage kofta curry recipe

To make cabbage koftas, cabbage is grated and flavoured with some basic spices. They are fried in an appam pan using very little oil. Thereafter the koftas are dunked in tomato(ey) gravy. Little ketchup is added which balances the tanginess of tomatoes.  To give a body to the gravy gram flour is used. The dish is finished with powdered dried fenugreek leaves.

Other kofta curries on the blog are lauki kofta curry, aloo kofta curry etc.



Preparation time 15 minutes
Cooking time 15 minutes
Total time 30 minutes
Serves/Makes 4 persons

Ingredients for Cabbage Kofta Curry

To make cabbage kofta

3 cups grated cabbage

1 cup gram flour (besan)

¼ tsp baking soda

½ tsp red chilli powder

¼ tsp turmeric powder

1 tsp coriander powder

Salt to taste

2 tsp ginger chilli paste

Handful of chopped coriander

1 tbsp yogurt (dahi)

Oil for frying

To make cabbage kofta curry

2 tbsp oil

2 tsp gram flour (besan)
4 medium sized tomatoes, pureed
1 tsp red chilli powder
1 tsp coriander powder
2 tbsp tomato ketch up
Salt to taste

1 tsp dried fenugreek leaves (kasuri methi)

How to make cabbage kofta

  1. In a mixing bowl add 3 cups grated cabbage, ½ tsp baking soda, ½ tsp red chilli powder, ¼ tsp turmeric powder, 1 tsp coriander powder, salt to taste, 2 tsp ginger chilli paste, handful of chopped coriander, 1 tbsp yogurt.
  2. Add 1 cup gram flour (besan). Mix well. Check seasoning.
  3. Shape them into small balls.
  4. Fry cabbage kofta in an appam pan. Heat the appam pan. Add few drops of oil. Place kofta balls in it. Fry on low flame till golden brown from all the sides. Drizzle little oil, if required. Or deep fry kofta balls in enough oil on a low to medium flame.Keep aside. 

How to make Cabbage Kofta Curry

  1. Heat 2 tbsp oil. Add 2 tsp gram flour (besan). Cook on low flame till raw smell goes and besan turns aromatic.
  2. Add puree of 4 tomatoes.
  3. Cook till the oil oozes.
  4. Add dry spices, i.e. 1 tsp red chilli powder, 1 tsp coriander powder, salt to taste etc. Cook for 1 minute.
  5. Add 1 tbsp tomato ketch up. Cook for 30 seconds.
  6. Add 1 and ½ cup water. Let it simmer.
  7. Add salt to taste.
  8. Add 1 tsp powdered dried fenugreek leaves (kasuri methi).
  9. At the time of serving, add cabbage kofta and simmer on low flame for 4-5 minutes.
  10. Check seasoning and consistency. Serve with hot chapattis and kachumber raita. Bon appétit.


  • You can garnish cabbage kofta curry with some chopped coriander leaves.
  • You can add heavy cream for a richer version of the recipe.
  • You can flavour cabbage kofta with fennel seeds (saunf).







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