Cabbage Kofta Curry is a flavorful and comforting dish made with crispy cabbage koftas, cooked in a rich, spiced tomato-onion gravy. Growing up, I often enjoyed Cabbage Matar but I wanted to try something different. While I regularly make Lauki Kofta and Malai Kofta, Cabbage Kofta was something I had never tried before. So, I gave it a try —and it turned out amazing!
Crispy cabbage koftas, infused with the goodness of cumin, coriander, turmeric, red...
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Finely chop the cabbage and carrot using a knife or chopper.
In a mixing bowl, combine the chopped vegetables, green chillies, fresh coriander, salt, cumin powder, chaat masala, coriander powder, turmeric powder, red chilli powder, and carom seeds. Mix well and let it rest for 10-15 minutes to release moisture.
Gradually add gram flour and mix until well combined. If needed, add a small amount of water to bind the mixture.
Heat oil in a deep frying pan over medium-high heat.
Test by frying a small portion first. If it breaks apart, add a little more gram flour for better binding.
Shape the mixture into small balls and carefully drop them into the hot oil. Fry until golden brown and crisp, tossing occasionally for even cooking.
Remove and place on paper towels to absorb excess oil. Set aside.
Heat oil in a separate pan. Add asafoetida, cumin seeds, and fennel seeds. Sauté until aromatic.
Add ground onion paste and cook until golden brown and the oil starts to separate.
Stir in ginger-garlic paste and sauté for 2-3 minutes until the raw aroma disappears.
Add turmeric powder, coriander powder, Kashmiri red chilli powder, and Kasuri methi. Stir well.
Add ground tomatoes and curd while stirring continuously. Cook until the oil separates from the masala.
Pour in water, season with salt, and add garam masala. Bring the curry to a boil.
Gently add the fried koftas into the curry and let them simmer for 8-10 minutes, allowing them to soak up the flavours. Adjust consistency by adding water as needed before turning off the heat.
Garnish with fresh coriander leaves and serve hot with roti or rice.
Maintain medium-high heat while frying. If the oil is too hot, the koftas will brown quickly but remain uncooked inside; if too low, they will absorb excess oil.
Modify the spice level to your preference.
Do not add excess water while binding the kofta mixture. The natural moisture from the vegetables should be enough.
How do I make crispy cabbage koftas for Cabbage Kofta Curry?
To make crispy cabbage koftas, finely chop cabbage and carrots, then mix them with spices and gram flour in a bowl. Let the mixture rest for 10-15 minutes to release moisture, then shape it into small balls. Fry them in hot oil until golden brown and crisp. If they break apart while frying, add a little more gram flour for better binding.
Can I make Cabbage Kofta Curry vegan or gluten-free?
Yes, you can make Cabbage Kofta Curry vegan by omitting the yogurt or using a plant-based yogurt alternative. For a gluten-free version, substitute gram flour with a gluten-free flour blend. Just ensure that all other ingredients, especially spices and pastes, are gluten-free.
What are some good storage tips for leftover Cabbage Kofta Curry?
Store leftover Cabbage Kofta Curry in an airtight container in the refrigerator for up to 3 days. If you want to keep the koftas crispy, store them separately from the gravy. You can reheat the curry on the stovetop or in the microwave, adding a splash of water if it thickens.
What can I serve with Cabbage Kofta Curry for a complete meal?
Cabbage Kofta Curry pairs beautifully with roti, naan, or steamed rice. You can also serve it with a side of cucumber raita or a fresh salad to balance the spices and enhance the meal.
What can I substitute for gram flour in Cabbage Kofta Curry?
If you don't have gram flour (besan), you can use all-purpose flour or a gluten-free flour blend as a substitute. However, keep in mind that the texture and flavor may vary slightly. Adjust the amount based on the moisture content of your vegetable mixture.
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