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Cabbage Kofta Curry


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Cabbage Kofta Curry Recipe, Band gobi kofta recipe, How To Make Cabbage Kofta Curry Recipe

Cabbage Kofta curry is a fine mughlai dish with less fat combined with cabbage and channa dal made in spiced yoghurt saucy gravy.

Cabbage is a well-liked varieties of the Brassica oleracea linne group and it is used as a leafy veggie. It's an herbaceous, biennial flowering vegetable that is packed with bulk of leaves, generally green but also in some types red or purplish. The plant can also be known as head cabbage or heading cabbage. Cabbage leaves usually have a fragile, powdery, waxy coating called bloom. The sometimes sharp or bitter flavor of cabbage is because of... Read More..

About Recipe

Gos koora koora, Muttaikose Kofta Curry, Bandha kopi Kofta Curry


(89 ratings)
90 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Author : Vahchef
Main Ingredient : Cabbage
Servings : 4 persons
Published date : February 08, 2019

Ingredients used in CABBAGE KOFTA CURRY
• Cabbage - 1/2 number.
• Chana daal boiled - 3 tablespoons.
• Green chilli finely chopped - 1 tea spoon.
• Besan for binding - 1 tablespoon.
• Onion chopped - 1 number.
• Shahi jeera - 1/2 tea spoon.
• Ginger garlic paste - 1 tea spoon.
• Red chilli powder - 1 tea spoon.
• Coriander powder - 1+1/2 teaspoons.
• Cumin power - 1 tea spoon.
• Cashew powder - 2 teaspoons.
• Yoghurt beated - 1/2 cup.
• Dry mint powder - 1 tea spoon.
  • Boil some water in a pan, then add the finely chopped cabbage. Boil the chana daal till its 70% done.
  • Add the chana dal to the steaming cabbage, cover and cook till the cabbage is soft and cooked completely and also the daal. cooking cabbage properly is necessary so that the koftas don't break while frying.
  • When they are well done put them on a muslin cloth and squeeze out all the water from it. Reserve the water doesn't throw. Now take the cabbage and chana dal to it add pinch of shahi jeera, red chili powder, chopped green chili, salt, little besan and mix everything so that you can make small balls of it ready to fry.
  • Heat the oil on a slow flame, avoid heating oil too hot.
  • Drop them in oil and fry them on slow heat till they get golden brown, remove them and set aside.
  • Heat some oil in the pan, add shahi jeera and then onion, a little salt and cook the onions till they are slightly brown. Then add the turmeric and ginger garlic paste, when ginger garlicpaste is cooked add the reserved water to it. Then add the red chilli powder, coriander powderand cumin powder and mix well.
  • Then add the beaten yogurt to it and bring it to nice boil till gravy is cooked.Gravy is done when the froth coming disappears completely.
  • When it comes to boil and thickens little add the powdered cashew-nuts which will further thicken the gravy to a nice consistency.Then add the dried mint powder and let it cook and thicken. Add the koftas and garnish with green coriander.

Cooking with images Kobi Rassa , Cabbage Kofta Curry, Kosu saaru


Cabbage is a well-liked varieties of the Brassica oleracea linne group and it is used as a leafy veggie. It's an herbaceous, biennial flowering vegetable that is packed with bulk of leaves, generally green but also in some types red or purplish. The plant can also be known as head cabbage or heading cabbage. Cabbage leaves usually have a fragile, powdery, waxy coating called bloom. The sometimes sharp or bitter flavor of cabbage is because of glucosinolate(s). The English Name Cabbage derives from the Normanno-Picard caboche (head), possibly from boche (swelling, bump). Cabbage was created by on-going synthetic choice for reductions and also the only section of the plant which are consumed may be the leafy head; more specifically, the circular bunch of immature leaves, not including the partly unfolded outer leaves.


 Cabbage can be used in a number of recipes because of its normally spicy taste. The so-called "cabbage head" is commonly eaten uncooked, cooked, or preserved in the tremendous variety of recipes. It's the key factor in coleslaw. Generally, this veggie is popular in Chinese delicacies particularly included in to the soups or stews. Cabbage soup is most widely used in Central and Eastern Europe, and cabbage is surely a component in particular sorts of borscht.


Cabbage can be used in lots of well-known recipes in India as an example the cabbage kofta curry, channa cabbage and also the cabbage foogath. Boiling tenderize the leaves and produces sugars, which results in the feature "cabbage" fragrance. Steamed cabbage becomes stigmatized due to its robust cooking aroma and the fact that it leads to flatulence. Furthermore, boiling cuts down on the cabbage's anti-cancer qualities. It's also be ready and offered with lots of other veggies or boiled meat. Cabbage rolls, a kind of dolma, is definitely an East European and Middle Eastern delicacy. The leaves are softened by parboiling or by putting the entire head of cabbage in the freezer, after which loaded with a combination of chopped meat and/or rice.


Cabbage is loaded with vitamin C. Additionally, it consists of quite a lot of glutamine, an amino acid which has anti-inflammatory qualities. Cabbage may also be contained in dieting plans, because it is a low calorie food. There are lots of types of cabbage depending on form and duration of maturity. You will find three main kinds of cabbage: green, red, and Savoy. The leaves of Savoy cabbage tend to be more beautiful and yellowish-green colored. Green and red cabbages possess a much more described flavor and crispy consistency in comparison with Savoy cabbage's much more fragile nature.


 Red cabbage consists of added health advantages not present in green cabbage. Durable, plentiful, and low-cost, cabbage is really a longstanding nutritional staple across the world and it is so broadly harvested and stores very well that it's accessible all year around. Nevertheless, it's at its ideal in the late winter and fall months when it's in season.


Cabbage is loaded with vitamin K and vitamin C. It's also an excellent way to obtain fiber, manganese, folate, and vitamin B6 potassium and omega-3 fatty acids. Cabbage can also be an excellent source of thiamin (vitamin B1), riboflavin (vitamin B2), calcium, magnesium, vitamin A, and protein. The health advantages of cabbage contain therapy for constipation, stomach ulcers, headache, excess fat, skin problems, eczema, jaundice, scurvy, rheumatism, arthritis, gout, eye disorders, heart diseases, ageing, and Alzheimer's disease Cabbage is comparatively low-cost however one of many wealthiest with regards to protective vitamins.


Cabbage Kofta Curry is actually a good Mughlai recipe with less fat coupled with cabbage and channa dal made in spiced yoghurt saucy gravy.

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Comments & Reviews


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S Paul Posted on Sat Aug 25 2018

Most of my childhood memory includes getting yelled at by my mother, and eat your veggies; but I used to pay no heed to it. However as time passes, most of us come around to eating vegetables as we are aware of the countless benefits th

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Sravani Posted on Wed Sep 20 2017

Oh Sanjay sir, it turned out to be awesome. My husband likes your videos and I got good feedback. Thanks for inspiring a girl who can't even/won't used to light the stove to get interest in cooking n making her super chef status at in-laws place.

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Twinman2 Posted on Tue Feb 19 2008

Excellent, as usual!

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timepass0122 Posted on Tue Feb 19 2008

Chef, the video is very helpful as usual but can you please mention the amt of coriander powder and cumin powder etc that you put. You always say, "little coriander powder, little cumin powder", if you can give the users a measurement or ra

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Sheesham and Lotus Posted on Tue Feb 19 2008

Chef I am a big fan in Canada! This recipe looks very good. DO YOU FRY THE KOFTA IN GHEE? Question re. the Sambhar recipe: should you grind th espices before putting them in the blender wth the hing and ginger?

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xtin77 Posted on Sun Feb 24 2008

ouch... doesn't squeezing the hot cabbage and channa mixture burn the hands?

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goodswati Posted on Mon Feb 25 2008

Gr8 Guru ji Thanks alot...ur genius

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cyberninja17 Posted on Wed Mar 19 2008

you definitely inspire me to cook!

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gmick49 Posted on Wed Apr 16 2008

Your food looks great, but I cant understand when you talk

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chitrauser Posted on Thu Apr 17 2008

liked all your recipes

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anndelo23 Posted on Thu Sep 18 2008

If you cant understand him your mother language must not be English

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rinaamir Posted on Thu Feb 12 2009

i am going to make it right now.cant wait.thanks for the delicious recepi.

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