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.Lauki/ghia or bottle gourd, paneer,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 & gravy
For the gravy
Scroll below to read the recipe of Cabbage Kofta
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