Most of us love a good kofta curry. It is one of the most ordered dishes at a restaurant. In fact, every party mains does have a kofta in it. Not only Indian cuisine but even Swedish serve Kofta. Ikea vegan meatballs are definitely a signature dish. While we serve it with flatbread, they serve it over spaghetti. There are many types of kofte. You may be vegan, gluten-free, dairy lover or a meat lover. There is one for all.It is also unique way to eat veggies you may not like like bottle gourd and cabbage. Cabbage kofta is a great way to utilize remaining cabbage after using the most as a sabji or a dry curry.
I love all kinds of kofte.
What are kofta balls made of?
Lauki/ghia or bottle gourd, paneer, potatoes. People make all kind of kofte. Most popular ones are malai kofta, nargis kofta, veg kofta and even mushroom kofta. You can also stuff chicken or mutton keema in your kofta if you are a non-vegetarian. Mushroom and cabbage kofta is a great option for vegans. Paneer and nuts are great option for vegetarians.
How to enjoy restaurant style curries mid-week?
Tip: You can cook the kofta and store it in refrigerator many days before.
I learnt this from my MIL.She has been hosting people for so long and has given me so many valuable ideas to use.
You can also freeze the basic tomato sauce.Cook it with spices whenever you want to serve.
Thus, you are ready with main course within 10 mins,any time guests arrive suddenly.
Step by step pictures of Cabbage Kofta curry
For the gravy
Scroll below to read the Cabbage Kofta recipe
Cabbage kofta curry
- 2 cups cabbage grated or finely chopped
- 1-½ cup besan/chickpea flour
- ½ cup onions chopped
- 1 teaspoon ginger
- 2 chillies chopped
- 1 teaspoon haldi/turmeric
- 1 teaspoon lal mirch/red chilli powder
- 1 teaspoon dhaniya/coriander powder
- Pinch of baking soda
- Salt as per taste
- Oil for frying
- 1 cup onion finely chopped
- 1 teaspoon ginger garlic,chilli each
- 1-½ cup tomatoes puree
- 3 tablespoon oil for curry Adjust if reqd
- 1 cup water
- 1 tablespoon dhaniya/coriander powder
- 1 teaspoon jeera/cumin powder
- 1 teaspoon haldi/turmeric powder
- Salt as per taste
- Steam the cabbage and mix it with remaining ingredients.
- After adding besan/chickpea flour,add minimal water(if required)
- Mash well.
- Roll it into equal sized small balls.
- Fry it on a medium-low heat. Keep it aside.
- Tip: You can also store them for future use in an air-tight jar in refrigerator.
For the curry:
- Heat oil in a pan and add onions,ginger,garlic & chillies
- Cover and cook for 8-10 minutes until onions are cooked brown.
- Add the tomato puree and spices,Cook until oil oozes out.
- Add 2-3 cups of water and let it boil.
- Add kofta balls to the gravy and cook for 5-10 mins.
- Serve with rice/ roti or any flat bread.
Need to use cabbage?
Indo-chinese cuisine uses lots of cabbage and so does Asian.
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Also, click here to watch more vegan recipes.