Go Back
+ servings
Cabbage Paneer Kofta Curry in a Bowl
Print Recipe
No ratings yet

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.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: dinner, Lunch Recipes
Cuisine: Asian, Indian, North Indian
Diet: Vegetarian
Servings: 6 people
Calories: 330kcal


  • pan



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


  • 2 Onion Chopped
  • ½ inch piece Ginger Chopped
  • 3 cloves Garlic
  • 2 cups Tomato puree
  • ¼ cup Cashew paste
  • ½ tsp Turmeric powder
  • 1 tsp Red chili powder
  • ½ tsp Garam masala
  • ½ cup Fresh cream Full-fat milk
  • 1 tsp 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



  • 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.


  • 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 tbsp 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 tbsp 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.


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