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Cabbage Kofta

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Cabbage Kofta

  • Spicy
  • 1 hr 5 mins
  • Serves 4
  • Easy


  • Koftas

  • Gravy

How to make Cabbage Kofta


  1. Mix together all the kofta ingredients.
    1. Adjust gram flour (besen) as needed to make a texture of very soft dough.

Note: make this mix just before you are ready to fry the kofta otherwise it will become watery.

  1. Heat the oil in a pan ata medium-high heat.
  2. The pan should have at least 1½ in of oil.

Note: To check if the oil is ready, put one small piece of the mix in the oil, it should sizzle and rise immediately.

  1. Drop about 1 tbsp of the cabbage kofta mixture into the pan.
  2. Fry the koftas in small batches; avoid overflowing the pan.
    1. Turn the koftas occasionally and fry until golden-brown all around.

Making Gravy

  1. Blend tomatoes, green chilies and ginger to a puree.

Note: If you prefer lesser heat, remove the seeds out of green chilis before blending.

  1. Heat oil in a saucepan over medium-high flame. Add asafetida, cumin seeds and gram flour and sauté for a few seconds.
  2. Follow with tomato puree, coriander powder, turmeric, chili powder, and cook at a medium heat until the tomato mixture starts separating from the oil and reduces to about half its original quantity.
  3. Add yogurt and cook for another minute.
  4. Add about 1½ cups of water and the salt.
    1. As it comes to boil reduce the heat to a medium-low temperature and let the gravy cook for a few minutes.

Note: adjust the thickness of the gravy to your taste by adjusting the water.

  1. Add the prepared koftas and let simmer another 7 to 8 minutes.
  2. Turn of the heat.
  3. Add cilantro and cover the pot.
Dhuli Urad Dal
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Dhuli Urad Dal
Aloo cabbage fry
Aloo cabbage fry

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