Cabbage Koftas Curry | Bandh Gobi Koftas

  • Prep Time
    10 Minutes
  • Cook Time
    30 Minutes
  • Difficulty Level
    Intermediate

Cabbage Koftas Curry | Bandh Gobi Koftas are a wonderful treat for lunch or dinner.

Cabbage Koftas Curry | Bandh Gobi Koftas is very delicious and easy to make. The koftas contain grated cabbage in gram flour, freshly ground spices and spicy gram flour gravy. The cabbage is full of nutrients. Moreover, this dish is so colourful and appetizing that even the people who do not like cabbage will enjoy eating it. It does not require more ingredients. All ingredients are easily available at home. This curry is best to be served with chapati, naan, rice, or paranthas. This delicious cabbage kofta balls can be served as a snack too. So, try to make it at home and let us know your feedback.

Tips and Suggestions by Mom Chef:-

  • You can add fresh cream at the end.
  • Add Cabbage kofta while serving. Make sure curry is hot if not then reheat curry.
  • SERVING SUGGESTIONS:- Add finely chopped coriander leaves.

For more such exciting recipes like Cabbage Koftas Curry | Bandh Gobi Koftas, please click on the following links:

  1. Lauki Kofta Curry | Lauki Kofta
  2. Malai Kofta | Restaurant Style Malai Kofta
  3. Paneer Kofta In Matar and Tomato Gravy

Current Recipe Rating

(4.5 / 5)

9 ratings

  • Recipe
  • Text size

Ingredients

  • INGREDIENTS FOR KOFTA :-
  • Cabbage - 3 Cups (finely chopped)
  • Gram Flour (Besan) - 1 Cup
  • Turmeric Powder (Haldi) - 1/4 Teaspoon
  • Red Chilli Powder (Lal Mirch Powder) - 1/4 Teaspoon
  • Garam Masala Powder - 1/4 Teaspoon (Optional)
  • Carom Seeds (Ajwain) - 1 Teaspoon
  • Asafoetida (Hing) - 1 Pinch
  • Salt as required
  • Water - 1/4 Cup or as required
  • Oil for shallow or deep frying
  • INGREDIENTS OF CURRY (GRAVY) :-
  • Tomato Puree - 1/2 Cup
  • Onion Paste - 1 Cup
  • Ginger and Garlic Paste - 2 Teaspoon
  • Cloves (Lavang) - 2 to 3
  • Indian Bay Leaf (Tej Patta) - 1
  • Turmeric Powder (Haldi) - 1/4 Teaspoon
  • Red Chilli Powder (Lal Mirch Powder) - 1/4 Teaspoon
  • Coriander Powder (Dhania Powder) - 1/2 Teaspoon
  • Oil or Butter (Room Temperature) - 2 Tablespoon
  • Crushed Kasuri Methi (Crushed Dry Fenugreek Leaves) - 1/2 Teaspoon
  • Water - 2 Cups
  • Besan (Gram Flour) - 2 to 3 Tablespoon
  • SERVING INGREDIENTS :- Chopped Coriander Leaves - 3 - 4 Strands

Instructions

  1. PREPARING THE KOFTAS :-
  2. In a mixing bowl, add finely chopped cabbage, ajwain seeds, turmeric powder, red chilli powder, garam masala powder, hing and salt.
  3. Mix it well and keep the cabbage mixture aside for about 15 minutes.
  4. The cabbage mixture becomes moist and the cabbage would release its juices. Add gram flour and mix it.
  5. The mixture should be bit loose dough like consistency. Add water if required.
  6. Heat oil for shallow or deep frying the cabbage koftas in a kadai or pan.
  7. Drop spoonful of the mixture and fry the cabbage koftas untill light golden brown in medium flame. Once done, take them out.
  8. PREPARING THE GRAVY :-
  9. Heat oil or butter in a pan.
  10. Add the bay leaf and cloves fry for about 10-15 seconds.
  11. Now add the onion paste and ginger-garlic paste and saute till the raw aroma of the ginger-garlic goes away.
  12. Add the tomatoe puree and stir it well.
  13. Add turmeric powder, red chilli powder, coriander powder and stir till oil starts to leave.
  14. Keep the mixture aside.
  15. Gently heat about 1 tbsp oil in another pan and add besan into it. Stir it for 20-35 seconds.
  16. Add salt, kasturi methi and water. Mix it well.
  17. Now add the mixture in this pan and stir it till it thickens slightly.
  18. Add kofta to the gravy. Then switch off the flame. Transfer to the bowl.
  19. Delicious 'Cabbage Koftas Curry | Bandh Gobi Koftas' is ready to be served.

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About Chef

Namrata Bhardwaj

Developer | Artist | Love to cook Self Learner

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