Cabbage Kofta Curry Recipe: A Delicious Twist on an Indian Classic
If you're a fan of Indian food, you've probably tasted veg kofta. These vegetable balls are a staple of many North Indian dishes, and can be made with a variety of different ingredients. Cabbage kofta is one of the most common vegetable koftas and is made of chopped cabbage, spices, and gram flour.
There are many types of kofte. You may be vegan, gluten-free, dairy lover or a meat lover. There is one easy kofta recipe 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 Best kofta recipe is definitely homemade!
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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.
While many kofta recipes involve deep frying, this cabbage kofta recipe offers a healthier twist by baking/airfrying the koftas in the airfryer. Not only does this cut down on the amount of oil used in the recipe, but it also results in a slightly lighter and less greasy dish.
Most of us love a good kofta curry. Of course, the koftas alone aren’t quite enough to make a complete meal! To turn them into a curry, you’ll need to make a flavorful gravy to serve them in. There are many ways to make kofta curry, but this recipe uses a tomato-based gravy that’s both tangy and slightly sweet.
It doesn't matter if you bake, air-fry, or deep-fry your cabbage kofta, it's sure to be a hit. Serve the koftas with some fluffy basmati rice, naan bread, or roti for a full meal.
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.
Equipment
- grater / food processor
- steamer
- frying pan / kadai /wok
- air fryer
Ingredients
- Cabbage grated or finely chopped
- onions chopped
- ginger
- chillies chopped,optional
- besan/chickpea flour
- corn flour
- Pinch of baking soda
- Salt as per taste
- Oil for frying
For gravy:
- onion finely chopped
- ginger garlic,chilli each
- tomatoes puree
- oil for curry
- water
Spices for curry:
- coriander powder
- red chilli powder
- turmeric powder
- salt as per taste
refer to recipe card for details.
Instructions for Kofta balls
- In a bowl, mix onion,ginger,chopped cabbage.
- Add corn flour, besan/chickpea flour & spices.
- Mix all ingredients with a spoon.
- Make round balls of equal size and place it in a plate.
Instructions for air-fry kofta
- Brush oil and place the kofta balls in the airfryer (preheated at 180C/355F for 5 mins)
- Cook for 15 mins at 180C/355F in an air-fryer, brush oil once in between
- Keep it aside and add to gravy once ready.
Instructions for deep fry kofta
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.
Instructions for cabbage kofta 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.
Related links
cabbage kofta recipe
Ingredients
- 2 cups cabbage grated or finely chopped
- ½ cup onions chopped
- 1 teaspoon ginger
- ½ cup besan chickpea flour
- 3 tablespoon cornflour
- 2 chillies chopped optional
- 1 teaspoon haldi/turmeric
- 1 teaspoon lal mirch/red chilli powder
- Pinch of baking soda
- Salt as per taste
- Oil for frying
For gravy:
- 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
Spices:
- 1 tablespoon dhaniya/coriander powder
- ½ teaspoon haldi/turmeric powder
- 1 teaspoon red chilli powder or as per taste
- Salt as per taste
Instructions
For Koftas:
- In a bowl, mix onion,ginger,chopped cabbage. Add corn flour, besan/chickpea flour & spices.
- Mix all ingredients with a spoon.Make round balls of equal size and place it in a plate.
- Roll it into equal sized small balls.
For air fryer.
- Brush oil and place the kofta balls in the airfryer(preheated at 180C/355F for 5 mins)
- Cook for 15 mins at 180C/355F in an air-fryer,brush oil once in between the cook.
- Keep it aside and add to gravy once ready.
For deep frying
- Heat 2 cups of oil in pan,Fry it on a medium-low heat. Keep it aside.
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.
Food safety
- Ensure your cabbage is not spotty or smelling bad before you start prep.
- It is best to be washed with boiling water to avoid germs.
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