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Home » Side Dishes » Curry , Poriyal and Subzi

Published: Nov 18, 2014 · Modified: Jan 9, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Cabbage Paneer Kofta Curry

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These Cabbage Paneer Kofta Curry are very yummy and they held their shape pretty well after adding the koftas to the gravy. I loved the crunch that the cabbage gave to the koftas.

Cabbage and paneer kofta curry in a bowl

Kofta curry is my son’s favorite any time of the year. The minute I ask him for suggestion to make a subzi, he comes up with malai kofta without fail. I have the malai kofta recipe and another kofta recipe called the Kofta Noor Jahani in the blog.

I wanted to make something different and hence came up with the idea of making the cabbage and paneer kofta curry. I also had some paneer left after making Paneer fried rice (recipe coming soon) and hence decided to add that as well.

These koftas were very yummy and they held their shape pretty well after adding it to the gravy.

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I would highly recommend trying this recipe out for a party since the koftas hold their shape pretty well in the gravy. I did fry the koftas and kept them separately until ready to serve and then added them to the gravy, but when serving it for the second round, I added the koftas t the gravy first and then heated it.

It still did not disintegrate in the gravy and was very juicy on the inside.

I loved the crunch that the cabbage gave to the koftas. Also, this is the first recipe that was photographed using my new toy. Yes!!! I got a new DSLR camera and it is the dream come true moment for me.

I am still getting used to handling a very heavy equipment and hopefully will learn techniques to good photography soon.

Cabbage and paneer kofta curry in a bowl with spoon
Fried kofta

Preparation time – 20 minutes
Cooking time – 60 minutes
Difficulty level – Intermediate

Ingredients to make Cabbage Paneer Kofta Curry – Serves 4-6

For the Kofta –

  • Cabbage – 2 cups (finely chopped)
  • Paneer – Finely grated – ¾ cup
  • Yogurt – 1 tbsp
  • Salt – to taste
  • Red chili powder – ½ tsp
  • Green chilies (finely chopped) – 1 teaspoon (optional)
  • Turmeric powder – ¼ tsp
  • Garam masala – ½ tsp
  • Ajwain (carom seeds) – ½ tsp
  • Gram flour / Besan – 3 tbsp
  • Corn flour – 1 tbsp
  • Cilantro (finely chopped) – 2 tbsp
  • Oil – to deep fry

For the Gravy –

  • Onion – 2 (chopped)
  • Ginger – ½ inch piece (chopped)
  • Garlic – 3 cloves
  • Tomato puree – 2 cups
  • Cashew paste – ¼ cup
  • Turmeric powder – ½ tsp
  • Red chili powder – 1 tsp
  • Garam masala – ½ tsp
  • Fresh cream – ½ cup (or 1 cup of full fat milk)
  • Kasuri methi / dry fenugreek leaves – 1 tsp
  • Bay leaf – 1
  • Cinnamon – 1 inch piece
  • Cardamom – 3
  • Nutmeg powder – a pinch
  • Cloves – 3
  • Oil/butter – 2 tablespoon plus 1 tbsp
  • Salt – to taste
Cabbage and paneer kofta curry in a bowl

Procedure to make Cabbage Paneer Kofta Curry –

To make the Kofta –

  • In a bowl, add the finely chopped cabbage, paneer, red chili powder, turmeric powder, garam masala, salt, ajwain, green chilies, cilantro and yogurt. Mix well and keep it aside for 15-20 minutes. This step helps to draw the moisture out of the cabbage and also gives it a chance to marinate and soften.
  • After 15 minutes, you will notice that the mixture is wet. Now add the besan and the corn flour and mix well. This amount of besan and corn flour was enough for me to make dough of the cabbage, but if you feel the mixture is too wet, add a little more corn flour. Adjust the quantity of the besan and corn flour depending on how wet your cabbage mixture is.
Mixing vegies and spices
  • Make small balls out of the mixture and set it in a tray.
  • Deep fry the kofta balls in medium heat until golden brown and drain it on a paper towel.
  • Keep it aside until ready to serve.
Frying kofta

To make the gravy –

  • Soak about ⅓ cup of cashews in warm water for about 15 minutes and then grind it into a paste and keep it aside. This will be the cashew paste for the gravy.
  • Blanch about 4 tomatoes and peel the skin. Puree the tomatoes and this will be puree to be used in the recipe. I was lazy and used a can of diced tomatoes.
  • In a wide pan, heat 1 tablespoon of oil or butter and add the whole spices (Bay leaf, cinnamon, cardamom, cloves, and nutmeg powder). Fry for a minute until they are aromatic.
  • Now add the chopped onions, ginger and garlic and sauté until the onions turn golden brown. Let this mixture cool and then grind it in a blender to make a paste.
Cooking onions and spices
  • In the same pan, add 2 tablespoon of oil/butter and then add the ground paste. Fry the paste for a couple of minutes and then add the tomato puree. Cook the mixture for about 5 minutes and then add the turmeric powder, red chili powder, and the garam masala and mix well.
  • Cover the pan and cook it for about 8-10 minutes. Then remove the lid and cook further for 5 minutes, until the oil starts to ooze out from the gravy.
Cooking spices
  • Now add the cashew paste and about a cup of water and bring it to boil. Let this simmer for 10 minutes until the gravy thickens to the required consistency.
  • Add the fresh cream or milk and cook in low flame for about 5 minutes to prevent the cream/milk from curdling.
Cooking curry
  • Add the kasuri methi and mix well.
  • Just before serving, heat the gravy gently. Place the koftas on the serving dish and then add the gravy over it.
  • It will be a good idea to add just enough koftas to the gravy that you are serving right away. Do not add more than needed as they will become soft and mushy. These koftas are a little more forgiving than malai kofta and hold their shape pretty well in the gravy.

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Cabbage Paneer Kofta Curry in a Bowl

Cabbage and Paneer Kofta Curry

These Cabbage Paneer Kofta Curry are very yummy and they held their shape pretty well after adding the koftas to the gravy. I loved the crunch that the cabbage gave to the koftas.
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Print Pin Rate
Course: dinner, Lunch Recipes
Cuisine: Asian, Indian, North Indian
Diet: Vegetarian
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 people
Calories: 330kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan

Ingredients

FOR THE KOFTA –

  • 2 cups Cabbage finely chopped
  • ¾ cup Paneer Finely grated
  • 1 tbsp. Yogurt
  • to taste Salt
  • ½ teaspoon Red chili powder
  • 1 teaspoon Green chilies Finely chopped (optional)
  • ¼ teaspoon Turmeric powder
  • ½ teaspoon Garam masala
  • ½ teaspoon Ajwain Carom seeds
  • 3 tbsp. Gram flour / Besan
  • 1 tbsp. Corn flour
  • 2 tbsp. Cilantro Finely chopped
  • To deep fry Oil

FOR THE GRAVY –

  • 2 Onion Chopped
  • ½ inch piece Ginger Chopped
  • 3 cloves Garlic
  • 2 cups Tomato puree
  • ¼ cup Cashew paste
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • ½ teaspoon Garam masala
  • ½ cup Fresh cream Full-fat milk
  • 1 teaspoon Kasuri methi / dry fenugreek leaves
  • 1 Bay leaf
  • 1 inch piece Cinnamon
  • 3 Cardamom
  • a piece Nutmeg powder
  • 3 Cloves
  • 2 tbsp. Oil/butter Plus 1 tbsp
  • to taste Salt

Instructions

TO MAKE THE KOFTA –

  • In a bowl, add the finely chopped cabbage, paneer, red chili powder, turmeric powder, garam masala, salt, ajwain, green chilies, cilantro, and yogurt. Mix well and keep it aside for 15-20 minutes. This step helps to draw the moisture out of the cabbage and also gives it a chance to marinate and soften.
  • After 15 minutes, you will notice that the mixture is wet. Now add the besan and the cornflour and mix well. This amount of besan and cornflour was enough for me to make dough of the cabbage, but if you feel the mixture is too wet, add a little more cornflour. Adjust the quantity of the besan and cornflour depending on how wet your cabbage mixture is.
  • Make small balls out of the mixture and set them in a tray.
  • Deep fry the kofta balls in medium heat until golden brown and drain them on a paper towel.
  • Keep it aside until ready to serve.

TO MAKE THE GRAVY –

  • Soak about ⅓ cup of cashews in warm water for about 15 minutes and then grind it into a paste and keep it aside. This will be the cashew paste for the gravy.
  • Blanch about 4 tomatoes and peel the skin. Puree the tomatoes and this will be puree to be used in the recipe. I was lazy and used a can of diced tomatoes.
  • In a wide pan, heat 1 tablespoon of oil or butter and add the whole spices (Bay leaf, cinnamon, cardamom, cloves, and nutmeg powder). Fry for a minute until they are aromatic.
  • Now add the chopped onions, ginger, and garlic, and sauté until the onions turn golden brown. Let this mixture cool and then grind it in a blender to make a paste.
  • In the same pan, add 2 tablespoon of oil/butter and then add the ground paste. Fry the paste for a couple of minutes and then add the tomato puree. Cook the mixture for about 5 minutes and then add the turmeric powder, red chili powder, and the garam masala and mix well.
  • Cover the pan and cook it for about 8-10 minutes. Then remove the lid and cook further for 5 minutes, until the oil starts to ooze out from the gravy.
  • Now add the cashew paste and about a cup of water and bring it to boil. Let this simmer for 10 minutes until the gravy thickens to the required consistency.
  • Add the fresh cream or milk and cook on low flame for about 5 minutes to prevent the cream/milk from curdling.
  • Add the Kasuri methi and mix well.
  • Just before serving, heat the gravy gently. Place the koftas on the serving dish and then add the gravy over it.
  • It will be a good idea to add just enough koftas to the gravy that you are serving right away. Do not add more than needed as they will become soft and mushy. These koftas are a little more forgiving than malai kofta and hold their shape pretty well in the gravy.

Nutrition

Calories: 330kcal | Carbohydrates: 25g | Protein: 10g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 68mg | Potassium: 639mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1241IU | Vitamin C: 23mg | Calcium: 204mg | Iron: 3mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Reena Gupta says

    March 05, 2019 at 10:57 am

    Looks really good. Which grinder mixer did you use to make paste?

    Reply
    • Sandhya Ramakrishnan says

      March 07, 2019 at 9:31 am

      Thanks Reena! I have a Indian Preeti Mixer.

      Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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