Cabbage Kofta

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • Cabbage - 1
  • Tomatoes (sliced) - 4
  • Onions (sliced) - 2
  • Green Chillies (sliced) - 6
  • Ginger - 1 inch piece
  • Rice/Corn Flour - as needed
  • Salt to taste
  • Oil
  • Cinnamon - 1 inch piece
  • Cloves - 2
  • Cardamoms - 2
  • Dhania powder - 2 tbsp

How to Make Cabbage Kofta

  • Cut the cabbage into medium-sized pieces. Boil and grind into paste without adding water.
  • Heat oil in a heavy bottomed vessel.
  • Add cloves, cinnamon, cardamom, and dhania powder.
  • Add onion slices, green chillies, and ginger. Fry till light brown.
  • Then add tomatoes and salt and cover with a lid.
  • Heat until the gravy becomes thick (semi-liquid paste).
  • Heat oil in a different pan.
  • Add salt to the cabbage paste and make balls of this paste with a small amount of flour (flour is used for tightening, use as little as possible).
  • Deep fry these balls and put them gently in the gravy.

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