Cabbage kofta is dumplings made of cabbage flavored with simple spices, some ginger, and fresh coriander. The Patta Gobhi Kofta are then cooked in tomato based gravy to make cabbage kofta curry. It is a no onion no garlic recipe. In fact, koftas in the given recipe are the non-fried ones. Cabbage kofta curry recipe is a distinct recipe using cabbage. It can be served with chapattis or parathas.
To make cabbage koftas, cabbage is grated and flavored with some basic spices. They are fried in an appam pan using very little oil. Thereafter the koftas are dunked in tomat gravy. Little ketchup is added which balances the tanginess of tomatoes. To give a body to the gravy gram flour is used. The dish is finished with powdered dried fenugreek leaves.
Other kofta curries on the blog are lauki kofta curry, aloo kofta curry etc.
View the recipe of cabbage kofta here.
1. Heat 2 tbsp oil. Add 2 tsp gram flour (besan). Cook on low flame till raw smell goes and besan turns aromatic.
2. Add puree of 4 tomatoes.
3. Cook till the oil oozes.
4. Add dry spices, i.e. 1 tsp red chilli powder, 1 tsp coriander powder, salt to taste etc. Cook for 1 minute.
5. Add 1 tbsp tomato ketchup. Cook for 30 seconds.
6. Add 1 and ½ cup water. Let it simmer.
7. Add salt to taste.
8. Add 1 tsp powdered dried fenugreek leaves (Kasuri methi).
9. At the time of serving, add cabbage kofta and simmer on low flame for 4-5 minutes.
10. Check seasoning and consistency. Serve with hot chapattis and kachumber raita. Bon appétit.
PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
• 2 tbsp oil
• 2 tsp gram flour (Besan)
• 4 medium-sized tomatoes, pureed
• 1 tsp red chili powder
• 1 tsp coriander powder
• 2 tbsp tomato ketchup
• Salt to taste
• 1 tsp dried fenugreek leaves (Kasuri methi)
1. Heat 2 tbsp oil. Add 2 tsp gram flour (besan). Cook on low flame till raw smell goes and besan turns aromatic.
2. Add puree of 4 tomatoes.
3. Cook till the oil oozes.
4. Add dry spices, i.e. 1 tsp red chilli powder, 1 tsp coriander powder, salt to taste etc. Cook for 1 minute.
5. Add 1 tbsp tomato ketchup. Cook for 30 seconds.
6. Add 1 and ½ cup water. Let it simmer.
7. Add salt to taste.
8. Add 1 tsp powdered dried fenugreek leaves (Kasuri methi).
9. At the time of serving, add cabbage kofta and simmer on low flame for 4-5 minutes.
10. Check seasoning and consistency. Serve with hot chapattis and kachumber raita. Bon appétit.
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