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A bowl of curry with cabbage and kofta
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5 from 12 votes

Cabbage Kofta Curry

Cabbage Kofta curry goes very well with steamed rice or Indian roti. A dish such as this is sure to surprise your guests.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 5 people
Calories: 148kcal


Ingredients for kofta

Ingredients for gravy


  • In a food processor, pulse the cabbage until they are finely shredded.
    Half cabbage shredded - Approx 2 cups
  • Transfer the cabbage shreds to a cheese-cloth lined colander or a large mesh strainer and let sit for 30 minutes.
  • Mix the following ingredients in a food processor: Chickpeas, nutritional yeast, salt, red chili powder, turmeric powder, garlic powder mix well.
    1 tablespoon nutritional yeast, 1 teaspoon red chili powder, ½ teaspoon turmeric powder, Salt, ½ cup cooked chickpeas, 1 teaspoon garlic powder
  • Squeeze out as much water as possible from the cabbage and add the Chickpea mixture.
  • Mix by hand and add gram flour gradually, to get the right consistency to make round shaped balls.
    ¼ cup gram flour / Besan
  • Grease hands with a little bit of oil. Scoop out small bits of the mixture onto your palms and form little balls. I like to use a tablespoon measure for each scoop so that they come out even.
  • Now place the "appe pan" on medium heat with a drop of oil in every slot. As the oil heats up, place the kofta balls and fry evenly. After about 2 minutes, turn them over to the other side.
  • Fry until golden brown on all sides.
  • Set aside until gravy is ready.

To prepare gravy :

  • Place a pan with a few teaspoons of oil and saute cinnamon sticks, cloves, and cardamom.
    ½ inch cinnamon stick, 4 cloves, 5-6 cardamom
  • After 30 seconds add ginger followed up with onions.
    ½ inch ginger chopped, 1 onion chopped
  • Saute until the onions turn transparent and then add tomatoes, spices (listed above), and chopped garlic. Place a cover on top and let it simmer.
    1 teaspoon red chili powder, 1 onion chopped, 2 tomatoes, ½ teaspoon garlic powder or 2 garlic cloves, ½ teaspoon turmeric powder, 1 teaspoon Coriander powder, ½ teaspoon red chili powder
  • After about 2-3 minutes, add coconut milk and cook for another 2 minutes.
    1 ½ cup of coconut milk
  • Blend the mixture to a smooth and creamy consistency.
  • Cook the gravy for 2 minutes over medium heat and add Garam Masala and continue to stir well.
    1 teaspoon Garam Masala
  • Once the garam masala is mixed evenly, add all the koftas and let them simmer for about 4-5 minutes.
  • Garnish with cilantro and serve with steamed rice or Indian roti.
    3 tablespoon Cilantro



  • You can use cashew paste instead of coconut milk
  • Add canned tomatoes if you are out of fresh tomatoes
  • I used an appe pan to fry the cabbage koftas. You could also deep fry them if you do not have an appe pan.
  • Skip the garlic and onions if you are allergic.
  • You can use red cabbage to get more color to your dish.


Calories: 148kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 187mg | Fiber: 2g | Sugar: 1g | Vitamin A: 666IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 1mg