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You must have eaten cabbage vegetable a lot, have you ever tried its kofta?

If you have not, take my word, you must try it once. It is indeed very delicious to eat. It tastes slightly different from the rest of the kofta curry you might have ever eaten.

Kofta curry is popular in almost all states of India. However, the vegetables used are usually different. Cabbage is an uncommon veggie for kofta but it is gaining popularity really faster. You can also cook cabbage kofta curry by following easy and simple steps and serve it in lunch or dinner.

I have shared a few recipes for cabbage even before on this website, but they are completely different from what I am going to tell you in the recipe today.

Cabbage kofta curry takes a bit of more oil than the usual curry recipes, and perhaps that’s why it looks and tastes more like a non-veg dish.

So if you like non-veg, then you will love this kofta curry very much, it is very easy to make. Let’s know how to make it.

Delicious Cabbage Kofta Curry

Delicious Cabbage Kofta Curry

Recipe by Jyoti Jha

You must have eaten bottle gourd kofta many times, but you might not have eaten kofta made of
cabbage. This cabbage kofta curry is simply finger-licking delicious vegetable of Cabbage.

Course: MainCuisine: IndianDifficulty: Easy
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  • 500 gram Cabbage

  • 5 tbsp Gram flour

  • 1 tsp Salt (As per taste)

  • 1 pinch Asafoetida (Hing)

  • Mustard oil (As required)

  • 3 Onion

  • 1 tsp Garlic + Ginger Paste

  • ½ tsp Turmeric powder

  • 1 tsp Coriander powder

  • ½ tsp Red chili powder (As per your taste)

  • ½ tsp Garam masala

  • 2 tsp Tomato Puree

  • 2 tbsp Fresh cream

  • ½ inch Cinnamon (Dalchini) stick

  • 4 unit Cloves(Laung) /Nigella(Kalonji)

  • 1 tsp Cumin

  • 2 Bay leaves


  • First of all, to make kofta, put grated cabbage in a bowl, after that add salt, gram flour, red
    chili powder, cumin, a pinch of Asafoetida and mix everything well.
  • Now take about a spoon of the mixture and give it a round shape for the kofta, take a deep pan and put mustard oil in it and heat it on stove. And one by one the kofta will be put in it.
  • Kofta will be added according to oil, if oil is more then 6-7 kofta will be added at a time. If there
    is less oil, then 4-5 kofta will be fried, will keep the flame on medium to low and fry till it becomes golden in colour.
  • Now heat 3 tablespoons of oil in a non-stick pan, and add cumin seeds and let it crackle, as
    soon as the cumin starts crackling, add chopped onion and fry it lightly.
  • After that add onion-garlic-ginger paste to it, then stir it continuously and fry it for 2 minutes.
  • Now, add tomato puree to it and add salt, and cook it for 3 minutes, after 3 minutes add
    clove/fennel and bay leaves and cook it for 2 minutes or until the aroma comes.
  • After that put all the spices in it and cook the spices until the oil starts coming out of the spices,
    then as soon as the oil starts leaving the spices, we will add water according to the amount of gravy we want to keep for the curry.
  • I have put a glass (small glass) of water; you can add water according to your need of the gravy. Now let the
    water come to a boil, then put all the kofta in it and cook it on low flame for 5 minutes.
  • Turn off the stove and take out your cabbage kofta curry in a bowl and serve it. Our hot cabbage kofta is
    ready, serve it with chapati or paratha.


  • If you want, you can also put pieces of raisins inside the kofta while making the round shape of the kofta.

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