How to Make 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!
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
- 1 tablespoon coriander leaves, finely chopped
Step 1: Make the Cabbage Koftas
- 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.
- Make big lemon-sized balls out of the mixture. Set aside on a plate.
- 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
- Soak the cashew nuts in 1/2 cup milk.
- Heat 1/2 teaspoon oil in a deep-bottomed pan. Add chopped tomatoes, chopped ginger, garlic, red chili powder, and garam masala powder.
- Saute on medium heat until tomatoes become soft and a bit mushy.
- Transfer the mixture to a mixer or grinder. Add soaked cashew nuts. Make a smooth paste out of it.
- 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.
- Add koftas. Gently mix. Keep the pan covered while cooking on very low heat for 3-4 minutes. Turn off the stove.
- Transfer the curry to a serving dish. Cabbage kofta curry is ready! Garnish it with chopped coriander leaves.
- Serve with your choice of pancakes, rotis, flatbreads, fried rice, etc. Enjoy!
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|Serving size: 1|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Saturated fat 0 g|
|Carbohydrates 12 g||4%|
|Sugar 0 g|
|Fiber 2 g||8%|
|Protein 5 g||10%|
|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.|