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Cabbage Kofta Curry | Home Style Curry

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Cabbage Kofta Curry | Home Style Curry

Light Indian Veg Curry with Dumpling of Cabbage.

  • Suitable for vegetarian

Simple Home Style Kofta Curry.

  • 1hr 5mins
  • Serves 4
  • Easy



Cabbage Kofta Curry

Makes 16 koftas| 


For Cabbage Mixture 

Cabbage, large (पत्ता गोभी) – 1 no

Onion, medium (प्याज़) – 2 nos

Capsicum, small (शिमला मिर्च) – 1 no

Carrot, medium (गाजर) – 2 nos

Green Chilli (हरि मिर्च) – 2 nos

Coriander, chopped (ताज़ा धनिया) – handful

Salt (नमक) – to taste

Black Salt (काला नमक) – ½ tsp

Turmeric – ½ tsp 

Chilli Powder (मिर्ची पाउडर) – 2 tsp

Cumin Powder (जीरा पाउडर) – 1 tsp

Coriander Powder (धनिया पाउडर) – 1 tbsp

Chaat Masala (चाट मसाला) – 1 tbsp

Kasoori Methi (कसूरी मेथी) – a large pinch

Ajwain (अजवाइन) – ½ tsp

Besan (बेसन) – 1 cup

Water (पानी) – ¼ cup/60 ml approx

Oil (तेल) – for frying


For Curry 

Oil (तेल) – 5 tbsp

Heeng (हींग) – 1 tsp

Black cardamom (काली इलाइची) – 2 nos

Cumin (जीरा) – 1 tsp

Saunf (सौंफ़) – 1 tsp 

Onion, medium (प्याज़) – 5 nos 

Turmeric (हल्दी) – ½ tsp

Kashmiri Chilli powder (कश्मीरी मिर्ची पाउडर) – 1 tbsp

Coriander powder (धनिया पाउडर) – 1 tbsp

Ginger garlic paste (अदरक लहसुन पेस्ट) – 1½ tbsp

Water (पानी) – a dash 

Curd (दही) – 2-3 tbsp

Tomato, medium (टमाटर) – 6-7 nos

Salt (नमक) – to taste

Water (पानी) – ½ lt approx

Garam Masala (गरम मसाला) – a pinch 

Kasoori Methi Powder (कसूरी मेथी पाउडर) – a pinch 

Coriander, chopped (ताज़ा धनिया) – handful



To prepare Cabbage Kofta, begin by finely chopping one large cabbage, two medium onions, one small capsicum, and two medium carrots. Also, finely chop two green chilies and a handful of coriander leaves. In a mixing bowl, combine the chopped vegetables and coriander. Season with salt, black salt, turmeric, chilli powder, cumin powder, coriander powder, chaat masala, kasoori methi, and ajwain.


Add one cup of besan to the vegetable mixture and mix well. Gradually add water as needed to form a thick batter-like consistency. Heat oil in a deep frying pan. Once the oil is hot, drop spoonfuls of the vegetable batter into the oil and fry until golden brown and crisp. Remove the koftas from the oil and drain on paper towels to remove excess oil.


For the curry, heat oil in a separate pan. Add heeng, black cardamom, cumin seeds, and saunf. Sauté until aromatic. Add finely chopped onions and cook until they turn translucent. Then, add turmeric, Kashmiri chilli powder, coriander powder, and ginger-garlic paste. Cook until the raw smell of the spices disappears.

Next, add a dash of water and cook until the oil separates from the masala. Then, add 2-3 tablespoons of curd and continue to cook until the masala thickens. Add finely chopped tomatoes and cook until they turn mushy and the oil starts to separate. Pour in water and bring the curry to a gentle boil. Add salt to taste, a pinch of garam masala, and kasoori methi powder.


Finally, add the fried cabbage koftas to the curry and simmer for a few minutes until the koftas absorb the flavors of the curry. Garnish with chopped coriander leaves and serve hot with rice or roti. Enjoy the delicious and flavorful Cabbage Kofta curry!

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

Aloo Bhaji | Halwai Jaisi Aloo Poori Sabji
Lauki Paneer Ka Chilla | Rajasthani Besan Chilla Nashta
Aloo Bhaji | Halwai Jaisi Aloo Poori Sabji
Lauki Paneer Ka Chilla | Rajasthani Besan Chilla Nashta

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