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cabbage kofta
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5 from 3 votes

Cabbage kofta curry

Cabbage kofta can be eaten by making kofta before hand.Store it in refrigerator in an air-tight jar.Make the gravy and enjoy mid-week.
Prep Time10 mins
Cook Time45 mins
Course: Main Course
Cuisine: Indian
Keyword: cabbage kofta, patta gobi kofta, veg kofta curry
Servings: 4


  • 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

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


  • 1 tablespoon dhaniya/coriander powder
  • 1 teaspoon jeera/cumin powder
  • 1 teaspoon haldi/turmeric powder
  • Salt as per taste


For Koftas:

  • 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.