Cabbage Kofta Curry In Tangy Yogurt Sauce



We love kofta dishes, especially Malai Kofta. Sometimes, it is nice to have a change, so the other night I decided to make these cabbage koftas which are drowned in a tangy yogurt sauce. They are not hard to make, and it makes a really pretty dish.

Ingredients For Koftas:

  • 1 head of cabbage, chopped really finely (I chopped mine in my ninja)
  • 1/4 cup dry chana dal boiled till almost ready
  • 1/2 tsp kala jeera
  • salt, 1 tsp
  • 1 green chili, chopped
  • 1/4 cup besan flour
  • oil for frying

Directions for Koftas:

In a pot boil the cabbage along with already boiled chana dal till cabbage is completely cooked and very soft. Using a cheese cloth, wrap tightly and squeeze out all the liquid, reserving the liquid in another bowl. In a large bowl add the drained cabbage and dal, along with the rest of the ingredients except besan flour. Mix well. Little by little add besan flour to make a dough like consistency. You may need to use more besan. Roll into balls and fry in low heat till golden brown. Drain on a paper towel and set aside while making the curry.


Ingredients For Curry:

  • 1 onion chopped finely
  • 1 cup tomato puree
  • 1/4 tsp kala jeera
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1.5 tsp ginger garlic paste
  • 1/2 tsp turmeric
  • salt, to taste
  •  1 tbsp kasoori methi, made into powder by hands
  •  1 tsp mint powder
  • 1/2 cup water
  • 1.5 cup yogurt whisked
  •  1 tbsp chopped coriander leaves,
  •  1 heaping tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp red chili powder
  • 1/2 tsp garam masala powder
  • 2 tbsp oil

To Make Curry:

Heat the oil in a pan and add kala jeera, cumin seeds, and coriander seeds. When they splutter add onions and salt. Cook till light brown. Add turmeric and stir then add ginger garlic paste and cook till raw smell goes away. Add tomato puree along with the rest of the powders except for garam masala and stir. Cover and simmer for a few minutes. Add the water and yogurt and stir to make sure of no separation. Bring to a light boil and add the kasoori methi and mint powder. Cover and let lightly boil for 5 minutes. Add the koftas to the curry and let simmer covered for another 5 minutes. Top with coriander leaves and garam masala.

This dish goes well with roti or naan, but you can also serve with rice.


* I made mint powder by taking some leaves and putting them in the microwave on top of a paper towel for two minutes.

* I also added maybe 1/2 tsp of sugar, as it was a little too tangy for my liking





3 responses to “Cabbage Kofta Curry In Tangy Yogurt Sauce

  1. This looks really amazing. I always want to cook really great authentic Indian food, but I always end up stooping myself since I would have to purchase so many of the “base ingredients. This post is inspiring me to just take the plunge and start stocking up!

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