How to Make Cabbage Kofta Curry (Cabbage Dumplings in Tomato Gravy)

Updated on June 12, 2020
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Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Cabbage Kofta Curry (Cabbage Dumplings in Tomato Gravy)
Cabbage Kofta Curry (Cabbage Dumplings in Tomato Gravy)

Creamy and Aromatic Side Dish

Cabbage koftas are deep-fried dumplings made of chopped cabbage, boiled potato, paneer, onions, herbs, and spices. In this recipe, the koftas are immersed in a rich and creamy tomato gravy. The end result is fantastically scrumptious and satisfying.

Serve this dish with any flatbread, such as paratha or roti. Rice is another excellent accompaniment. Enjoy!

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Cook Time

Prep time: 15 min
Cook time: 25 min
Ready in: 40 min
Yields: 3 servings

Ingredients

For the kofta:

  • 2 small cups cabbage, finely chopped
  • 1/4 cup onions, finely chopped
  • 1 potato, boiled, peeled, and mashed
  • 2 tablespoons paneer, grated
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon or less garam masala powder
  • 1/4 teaspoon cumin seeds
  • 1 tablespoon gram flour (besan powder)
  • 1 tablespoon cornflour
  • Salt to taste
  • Oil, for deep-frying

For the gravy:

  • 5 medium tomatoes, finely chopped
  • 1/2 inch ginger, chopped
  • 2 garlic cloves, chopped
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon sugar (optional, to balance the sour taste)
  • 2 teaspoons cashew nuts, soaked in 1/2 cup milk
  • Salt to taste
  • 2 teaspoons oil
  • 1/2 teaspoon oil, for sauteing tomatoes

For garnish:

  • 1 tablespoon coriander leaves, finely chopped

Step 1: Make the Cabbage Koftas

  1. Add chopped cabbage to a mixing bowl. Add finely chopped onions, mashed potatoes, grated paneer, cornflour, gram flour, red chili powder, cumin seeds, coriander powder, garam masala powder, and salt. Mix well.
  2. Make big lemon-sized balls out of the mixture. Set aside on a plate.
  3. Heat the oil for deep-frying. Drop the balls one by one into medium-hot oil. Don't overcrowd. Fry 4-5 balls at a time. Turn them occasionally. Fry till they turn golden brown. Place them on an absorbent paper towel. Your koftas are now ready.

Step 2: Make the Tomato Gravy

  1. Soak the cashew nuts in 1/2 cup milk.
  2. Heat 1/2 teaspoon oil in a deep-bottomed pan. Add chopped tomatoes, chopped ginger, garlic, red chili powder, and garam masala powder.
  3. Saute on medium heat until tomatoes become soft and a bit mushy.
  4. Transfer the mixture to a mixer or grinder. Add soaked cashew nuts. Make a smooth paste out of it.
  5. Heat 2 teaspoons oil in the same pan. Add the tomato paste. Add salt and sugar. Saute on a medium flame for 1 minute. Then, cover the pan and cook until the gravy becomes a little thick.
  6. Add koftas. Gently mix. Keep the pan covered while cooking on very low heat for 3-4 minutes. Turn off the stove.
  7. Transfer the curry to a serving dish. Cabbage kofta curry is ready! Garnish it with chopped coriander leaves.
  8. Serve with your choice of pancakes, rotis, flatbreads, fried rice, etc. Enjoy!

Photo Guide

Click thumbnail to view full-size
Step one: Ingredients for making cabbage koftaStep two: Mix the kofta ingredients. Form a firm dough. Sprinkle water only if needed for kneading it.Step three: Make big lemon-sized balls.Step four: Deep-fry the balls in batches of 4-5. Fry them till golden brown. Place them on a tissue paper.Step five: Ingredients for making the tomato gravy.Step six: Saute all the ingredients till tomatoes become soft and mushyStep seven: Take the mix in a mixer. Add soaked cashews. Make a fine paste.Step eight: Heat 2 tsp oil in a deep-bottomed pan. Add the ground paste. Add soaked milk. Add salt and sugar. Stir-cook the mix till it becomes a bit thick.Step nine: Add koftas.Step ten: Gently stir the mix. Cover the pan. Cook on low heat for 3-4 minutes. Turn off the stove.Cabbage kofta curry or cabbage dumplings in tomato gravy is ready! Transfer it to a serving dish and garnish with chopped coriander leaves.
Step one: Ingredients for making cabbage kofta
Step one: Ingredients for making cabbage kofta
Step two: Mix the kofta ingredients. Form a firm dough. Sprinkle water only if needed for kneading it.
Step two: Mix the kofta ingredients. Form a firm dough. Sprinkle water only if needed for kneading it.
Step three: Make big lemon-sized balls.
Step three: Make big lemon-sized balls.
Step four: Deep-fry the balls in batches of 4-5. Fry them till golden brown. Place them on a tissue paper.
Step four: Deep-fry the balls in batches of 4-5. Fry them till golden brown. Place them on a tissue paper.
Step five: Ingredients for making the tomato gravy.
Step five: Ingredients for making the tomato gravy.
Step six: Saute all the ingredients till tomatoes become soft and mushy
Step six: Saute all the ingredients till tomatoes become soft and mushy
Step seven: Take the mix in a mixer. Add soaked cashews. Make a fine paste.
Step seven: Take the mix in a mixer. Add soaked cashews. Make a fine paste.
Step eight: Heat 2 tsp oil in a deep-bottomed pan. Add the ground paste. Add soaked milk. Add salt and sugar. Stir-cook the mix till it becomes a bit thick.
Step eight: Heat 2 tsp oil in a deep-bottomed pan. Add the ground paste. Add soaked milk. Add salt and sugar. Stir-cook the mix till it becomes a bit thick.
Step nine: Add koftas.
Step nine: Add koftas.
Step ten: Gently stir the mix. Cover the pan. Cook on low heat for 3-4 minutes. Turn off the stove.
Step ten: Gently stir the mix. Cover the pan. Cook on low heat for 3-4 minutes. Turn off the stove.
Cabbage kofta curry or cabbage dumplings in tomato gravy is ready! Transfer it to a serving dish and garnish with chopped coriander leaves.
Cabbage kofta curry or cabbage dumplings in tomato gravy is ready! Transfer it to a serving dish and garnish with chopped coriander leaves.

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 202
Calories from Fat54
% Daily Value *
Fat 6 g9%
Saturated fat 0 g
Carbohydrates 12 g4%
Sugar 0 g
Fiber 2 g8%
Protein 5 g10%
Cholesterol 0 mg
Sodium 6 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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