Cabbage Kofta Curry Recipe Vegetarian and Delicious Ideas

Cabbage kofta curry is a delightful vegetarian dish that brings together the humble cabbage and aromatic Indian spices in a luscious, creamy curry. These koftas—soft, spiced cabbage balls—are fried to golden perfection and then simmered in a flavorful tomato-based gravy that’s rich with garam masala and other warm spices.

Whether you’re a vegetarian looking to add a new favorite to your repertoire or just curious to try an Indian-inspired vegetable dish, this recipe is sure to impress. It’s hearty, healthy, and packed with layers of taste that will satisfy even the most discerning palates.

Perfect for family dinners or festive occasions, cabbage kofta curry pairs wonderfully with rice or Indian breads like naan and roti. Plus, it’s a great way to sneak in some extra greens!

Follow this step-by-step guide to create a restaurant-quality dish right in your own kitchen.

Why You’ll Love This Recipe

Cabbage kofta curry is a unique way to enjoy cabbage beyond the usual stir-fries or salads. The koftas are crispy on the outside, tender on the inside, and soaked in a rich, spiced curry that balances heat and creaminess.

This recipe is completely vegetarian and can be easily made vegan by substituting dairy cream with coconut cream or cashew cream. It’s a comforting, wholesome meal that’s perfect for any season.

Plus, making koftas from scratch is an enjoyable process that yields satisfying results and offers a fun cooking experience.

Ingredients

• 2 cups shredded cabbage (about half a medium head)
• 1 large potato, boiled and mashed
• 1/2 cup chickpea flour (besan)
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 tsp grated ginger
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp coriander powder
• Salt to taste
• Oil for frying
• For the curry gravy:
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 tsp ginger-garlic paste
• 2 large tomatoes, pureed
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 cup fresh cream or coconut cream
• Salt to taste
• Fresh coriander leaves for garnish

Equipment

• Large mixing bowl
• Grater or food processor (for shredding cabbage)
• Deep frying pan or kadai
• Slotted spoon
• Blender or hand blender (for tomato puree)
• Medium saucepan or deep skillet
• Measuring spoons and cups
• Knife and chopping board

Instructions

1. Prepare the cabbage koftas: Start by shredding the cabbage finely using a grater or food processor. Place the shredded cabbage in a bowl and squeeze out any excess moisture using your hands or a clean kitchen towel.
2. Mix the kofta ingredients: In the bowl with cabbage, add the boiled mashed potato, chopped onion, green chilies, grated ginger, cumin seeds, turmeric powder, garam masala, coriander powder, chickpea flour, and salt. Mix everything well until it forms a firm dough-like mixture. If the mixture feels too wet, add a little more chickpea flour.
3. Shape the koftas: Divide the mixture into small portions and shape them into round balls about the size of a walnut. Set aside on a plate.
4. Fry the koftas: Heat oil in a deep frying pan over medium heat. Once hot, carefully drop the koftas into the oil and fry them in batches until golden brown and crisp on all sides. Remove with a slotted spoon and drain on paper towels. Set aside.
5. Prepare the curry gravy: In a separate pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
6. Add ginger-garlic paste: Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
7. Add tomato puree and spices: Pour in the pureed tomatoes and cook until the oil starts to separate from the masala. Add turmeric, red chili powder, coriander powder, and salt. Stir well and cook the mixture for 5-7 minutes on low heat.
8. Add cream: Lower the heat and stir in fresh cream or coconut cream. Mix well to combine. Simmer the gravy gently for another 3-4 minutes.
9. Combine koftas and gravy: Gently add the fried koftas to the curry and let them soak for 5 minutes on low heat to absorb the flavors.
10. Garnish and serve: Sprinkle freshly chopped coriander leaves over the curry. Serve hot with basmati rice, naan, or roti.

Tips & Variations

Tip: Make sure to squeeze out as much water as possible from the shredded cabbage to prevent the koftas from falling apart while frying.

Variation: You can add grated carrots or boiled peas to the kofta mixture for added texture and nutrition.

Vegan option: Replace fresh cream with coconut cream or cashew cream to keep the dish dairy-free while maintaining richness.

Spice level: Adjust the green chilies and red chili powder to suit your heat preference.

Nutrition Facts

Serving Suggestions

This cabbage kofta curry pairs beautifully with fragrant basmati rice or Indian breads like naan, roti, or paratha. For a lighter meal, serve alongside a fresh cucumber raita or a simple salad of sliced onions, tomatoes, and lemon wedges.

For an added touch, try this curry with Low Fodmap appetizers or a side of Harvest Hash for a wholesome, well-rounded meal.

Conclusion

Cabbage kofta curry is a wonderful example of how simple vegetables can be transformed into an elegant, flavorful dish. The combination of crispy cabbage koftas with a creamy, spiced tomato gravy makes this recipe a true crowd-pleaser.

It’s an excellent choice for vegetarians and anyone wanting to enjoy a comforting, nutritious meal that doesn’t compromise on taste.

The recipe is versatile, allowing for plenty of customization based on your pantry staples and spice preferences. Whether you’re cooking for a special occasion or a cozy weeknight dinner, this cabbage kofta curry will add vibrant flavors and warmth to your table.

Don’t forget to check out other delicious recipes like Lemon Ricotta Pasta With Arugula and Maple Bourbon Pickles to complement your meal perfectly.

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