Cabbage Kofte in Tomato Gravy

When I come home after a long day at work and don’t want to do the same old dal routine, I go for cabbage kofte in tomato gravy. It does not take much time to make and is very simple too. It can also be served when guests come over. All that is required is a little primping up by adding cashews and raisins to the kofte.

Preparation time – 30 mins

Servings – 2 people



1 cup grated cabbage

Besan 4 tblsp

Haldi 1 tsp

Red chilli powder 1 tsp

Salt 2 tblsp

A little water

Oil to fry in

–Tomato Gravy–

1 onion

2 tomatoes

A small piece of ginger

3 cloves of garlic

1 piece green chilli

2 cloves

A small piece of cinnamon

Sauf 1 tblsp

Zeera 1 tsp

Hing one pinch

Oil 2 tblsp

Garam masala 1 tblsp

Water 2 cups

Cabbage Kofte in Tomato Gravy

Cabbage Kofte in Tomato Gravy

Mix all the ingredients of kofte except water and oil. If the mix feels dry, add a small amount of water. Heat oil in a pan. Make 1 inch thick balls of the mix and deep fry them. Keep in mind that you fry them at low flame only to ensure kofte get cooked on the inside. Once ready, keep them aside.

For the gravy, grind onion, tomatoes, ginger, garlic, green chilli, cloves, cinnamon and sauf together and keep aside. Heat oil in a pan and add zeera and hing to it. Add the gravy and keep cooking till it comes off the pan. Add water and the kofte prepared earlier and bring the mixture to a boil and then simmer on low flame for 5 minutes. Take off the flame and mix garam masala in it.

Tip: Cut cashews and raisins into small pieces and keep aside. When making the kofte, put a few pieces in the middle of each kofta before frying to add a special flavor to it. Also, garnish the dish with cut pistachios and grated coconut to give it a festive look.