Cabbage Kofta Curry – A Dumpling Gravy Made With Cabbage

Cabbage Kofta Curry is a mouthwatering North Indian dish that combines tender, spiced cabbage koftas (dumplings) with a rich and creamy tomato-based gravy. This vegetarian curry is a fantastic way to enjoy the health benefits of cabbage while indulging in a flavorful and satisfying meal. Perfect for special occasions or a cozy family dinner, Cabbage Kofta Curry pairs wonderfully with naan, roti, or steamed rice.

We make different kofta dishes like kofta curry, kofta pulav, etc.. Koftas are dumplings which are fried and added in gravies or pulav. We use vegetables like, cabbage, cauliflower, carrots, potatoes, spinach and we even use mixed vegetables. Cabbage kofta curry is a good dish which goes well with rotis and rice.

Let us see how to make the kofta curry at home.

Ingredients:

For The Kofta:

• Cabbage - 3 cups (chopped finely)
• Turmeric Powder - ¼ tsp.
• Gram Flour - 1 cup
• Garam Masala Powder - ¼ tsp.
• Red Chilli Powder - ¼ tsp.
• Carom Seeds / Omam - 1 tsp.
• Asafoetida - a pinch
• Baking Soda - a pinch
• Curd - 1 tsp.
• Salt - as needed
• Water - as needed or ¼ cup
• Oil - for frying the koftas

For The Gravy:

• Tomatoes - 3 (chopped finely)
• Ginger - 1 inch piece (crushed nicely)
• Onion - 1 (chopped finely)
• Cardamom - 2
• Cinnamon / Pattai - 1 inch piece
• Bay leaf - 1
• Turmeric Powder - ¼ tsp.
• Red Chilli Powder - ½ tsp.
• Dhania Powder - ½ tsp.
• Ghee or Oill - 2 tbsp.
• Kasuri Methi - ½ tsp. (crushed)
• Fresh Cream - 2 tbsps.
• Salt - 1 tsp. or as needed
• Water - 2 cups
• Chopped Coriander Leaves - a handful (for garnishing)

Method:

For Making Koftas:

• In a bowl take cabbage, turmeric powder, gram flour, garam masala powder, red chilli powder, carom seeds, asafoetida, baking powder, salt and curd and mix well.
• Keep this mixture for about half an hour.
• Now, if the mixture is dry add very little water and mix well.
• Heat oil in a pan and make small small balls and fry the koftas in hot oil and keep aside.

For Making Gravy:

• In a pan, heat ghee and add bay leaf, cardamoms, cinnamon and cloves and fry for 30 seconds till you get nice aroma.
• Now add the chopped onions and fry till the onions become golden in colour.
• Add the crushed ginger and fry for a minute.
• Then add the chopped tomatoes, turmeric powder, red chilli powder and dhania powder and fry till the tomatoes becomes soft and mushy and switch off the stove.
• When cooled, grind to a smooth paste by adding little water.
• In the same kadai, heat oil or ghee and add ground masala paste and two cups of water and mix well.
• Add salt and keep in medium flame till the gravy thickens.
• Now add the fresh cream and kasuri methi and mix well.
• Add the cabbage koftas and mix well and switch off the stove.