Cabbage kofta curry recipe | how to make cabbage kofta | pattagobi ka kofta

Kobi kofta curry

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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Kobi kofta curry

Recipe card for cabbage kofta curry

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course curry, Main Course
Cuisine Indian
Servings 4 servings


For kofta

  • 500 grams 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



  • Pulse Grind cabbage into the mixture jar. Add cabbage into cotton cloth squeeze water from it.
  • Then add ginger-green chili 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 the onion becomes slightly brown.
  • Now add red chili 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 chili 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 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.


  • squeeze 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 absorb the flavor of gravy.


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