Cabbage Kofta Curry/Cabbage Dumplings in Tomato Gravy



Koftas refer to dumplings that are usually made with Cabbage, Sorakaya/Lauki/Bottle Gourd or Aloo/Potatoes. They can also be made with ground chicken or mutton (keema) similar to meatballs. When these koftas are added to a tomato gravy, it makes a delicious lip smacking dish.


Prep time: 15 mins (for Koftas), 20 mins (for the gravy)

Cook time: 30 mins (20 mins to deep-fry the koftas), 10 mins (add koftas to the gravy and simmer)

Serves: 4




For the Koftas,

– Cabbage – 2 cups, shredded (Makes around 20 to 22 koftas)

– Carrots – 1 cup, grated (optional)

– Green Chillies – 3 or 4, finely chopped

– Coriander leaves – a handful

– Red Chilli powder – 1 tsp

– Turmeric powder – 1/2 tsp

– Salt – 1 tsp

– Whole wheat flour – 3/4th cup (Traditionally, Besan/Gram flour is used)


1. In a mixing bowl, take the shredded cabbage, grated carrots, chopped green chillies, coriander leaves, red chilli powder, turmeric and salt. Give it a quick mix.

2. Place a deep frying pan on the stove. Add oil and heat it to the right temperature, so that when the koftas are dropped in the oil, they pop-up immediately.

3. When the oil is hot enough, add flour and 1/2 cup of water to the mixing bowl.  Flour should be added only when the oil is ready since, if left long enough it will become watery.

4. Make dumplings of desired size and drop it carefully in the oil in batches. Turn the koftas  to make sure all sides are fried well. It should take about 5 minutes for each batch.

5. Remove it onto a paper towel place on a plate/flat bowl so that it soaks up any unnecessary oil.



For the tomato gravy,

– Onions – 1/2 medium-sized

– Tomatoes – 2 or 3 medium-sized

– Green chillies – 3 or 4

– Yogurt – 3 tsps

– Red chilli powder – 2 tsps

– Turmeric powder – 1 tsp

– Sesame seeds powder – 1/2 tsp (optional)

– Coriander seeds powder – 1/2 tsp (optional)

– Salt – 1n1/2 tsp

– Cumin seeds – 1 tsp

– Cloves – 3

– Cinnamon sticks – 1

– Coriander leaves – a handful


1. In a cooking pot, heat about 3 tsps of oil. Add cumin seeds. When they start to splutter, add chopped onions and green chillies. Saute until the onions are translucent.

2. Now, add all the spices (red chilli powder, turmeric, sesame seeds powder, coriander seeds powder and salt). Saute for a couple of minutes.

3. Add the diced tomatoes and further saute for a few minutes until the tomatoes are tender enough. Turn off the stove and let it cool down for  minutes.

4. Take this tomato-onion mixture in a blender. Add yogurt, some water and blend into a smooth gravy.

5. In the same cooking pot used in step 1, heat a tsp of oil, add cloves and cinnamon sticks. After a couple of minutes add the gravy and let simmer for a few minutes.

6. When the gravy is at the desired consistency (not too thick and not too watery), add the koftas to the gravy and further simmer for about 3 to 4 minutes.

7. Empty the curry to a serving dish and garnish with coriander leaves.



Serve/Enjoy with white rice, pulav or naan.