Cabbage kofta curry is a unique gravy-based curry recipe made with cabbage-spiced dumplings or veggie balls. You can make these dumplings using a variety of vegetables and some popular ones are lauki (bottle guard), zucchini, or a potato-paneer mix. This particular recipe uses cabbage. The recipe is an extension of the popular paneer kofta. It is simple and easy to make and perfect for your everyday lunch; do give this one a try!
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Recipe video
Cabbage kofta curry recipe | how to make cabbage kofta | pattagobi ka kofta
Ingredients
For kofta
- 500 grms coarsely grinded cabbage
- ½ tsp ginger paste
- 1 tsp green chilli paste
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp red chilli powder
- ¼ tsp dry mango powder
- Salt to taste
- ¼ cup chopped coriander leaves
- 3/4 cup gram flour
For gravy
- 3 tbsp oil
- ½ tsp cumin seeds
- 1 bay leaf
- 2 cloves
- 1 inch cinnamon
- 2 green cardamoms
- ½ tsp ginger paste
- 1 tsp garlic paste
- 3 medium size chopped onion
- 1 tbsp red chilli powder
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 4 medium size tomatoes puree
- 2 green chilli slits
- Salt to taste
- ½ cup curd
- Reserve water of cabbage + ½ cup water
- 1 tsp garam masala
- 1 tsp kasuri methi
- 1 tsp lemon juice
- ¼ cup chopped coriander leaves
Instructions
FOR KOFTA
- Pulse Grind cabbage into mixture jar. Add cabbage to cotton cloth and squeeze water from it.
- Then add ginger-green chilli paste, spice, and besan. Mix well and prepare round shape kofta.
- Deep-fried kofta on medium flame and keep aside
For cabbage kofta curry
- Heat oil in a pan. Add cumin seeds, bay leaf, cinnamon, cloves, green cardamom, ginger and garlic paste. Sauté for a minute.
- Then add chopped onion and sauté till onion becomes slightly brown.
- Now add red chilli powder, coriander powder, turmeric powder, cumin powder, and some water. Mix well and cook till oil separates from its sides.
- Then add tomato puree, green chilli slits and salt. Cover and cook gravy till oil separates from its sides.
- Then add curd and mix well with the gravy.
- Now add leftover cabbage water and ½ cup of water to adjust the consistency of the water.
- Mix well and boil. Add cabbage kofta and cover and cook for 5-7 minutes.
- Then add garam masala and kasuri methi. Mix well.
- Switch off the flame and add lemon juice and coriander leaves. mix well
- Serve cabbage kofta curry with roti, paratha or rice.
Notes
- Squeezing out all water from cabbage helps to make crisp kofta.
- if your kofta dough is not bound properly then add 1-2 tbsp gram flour.
- fry kofta on medium flame.
- stir gravy continuously after adding curd to it.
- cover and cook kofta with gravy on medium flame, so kofta absorbs the flavor of gravy.
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