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Cabbage kofta curry without onion garlic

Recipe by
Total Time:
15-30 minutes
Rated 3.5 based on 100 votes
Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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How to Make

  • Method to make kofta balls:
  • Heat oil in a deep pan for frying.
  • Meanwhile, take a mixing bowl and add cabbage, cumin, ginger, green chillies, salt, coriander leaves, and gram flour. Mix them well. Sprinkle water and make a smooth dough.
  • Make small, smooth balls and slowly drop the balls one by one in hot oil (make sure it is not too hot).
  • Do not crowd the balls; just drop 4 balls at a time and keep the flame on medium.
  • Fry it till it turns golden brown in colour. Drain excess oil with a help of an absorbent paper.
  • Method for making gravy:
  • Take tomatoes, green chillies, and ginger, and make a puree.
  • Heat oil in a pan, add cumin seeds, a pinch of asafoetida, and the gram flour.
  • Simmer the flame for about 2 minutes, and add the tomato puree, coriander powder, chilli, and turmeric powder.
  • Cook on medium flame until the tomato starts leaving oil. Now add curd, salt and sugar, and fry for a minute.
  • Add about 1.5 cups of water, and when it comes to boil, reduce the flame and cook for few more minutes.
  • Adjust the thickness of the gravy accordingly.
  • Now add the prepared koftas and simmer for about 7 to 8 minutes.
  • Lastly, add the chopped coriander leaves.
  • Recipe courtesy: Pachanti