Cabbage Kofta | Chana Cabbage Koftas in Gravy

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It seem like a long time since I made something from our cookbooks. Today’s recipe is again from Amma’s dairy that she had written a long time ago and was saying we should make it sometime. I always love kofta recipes and with cabbage it seems like a perfect dish to make for Chapatis.
The boiled channa dal makes this taste almost like vadas, still these are koftas that you can make and let it soak in the gravy.

Enjoy with rotis, these Cabbage Koftas


Cabbage Kofta | Chana Cabbage Koftas in Gravy

A delicious party gravy made with Onion Tomato Gravy with Chana Dal Cabbage Koftas
Course Main Dish - Gravies
Cuisine Andhra Pradesh
By Cook Method Stovetop
Occasion Party, Weekend Special
By Diet Vegetarian
Author Srivalli


For the Koftas

  • 1 cup Cabbage grated
  • 1/2 cup Chana Dal boiled
  • 1 tsp Ginger Garlic paste
  • 1 tsp Cumin Seeds
  • 2 tsp Fried Gram Powder
  • Cooking Oil for Deep frying

For the Gravy

  • 2 tsp Cooking Oil
  • 1 cup Onions finely chopped
  • 1 cup Tomato puree
  • 2 to 3 Garlic finely chopped
  • A pinch Turmeric powder
  • 1/2 tsp Garam Masala
  • 1 tsp Red Chilli powder
  • 1/2 cup Curds
  • Salt to taste
  • A pinch Turmeric powder
  • 1/2 cup Curds
  • 2 tsp Cooking Oil


For the Koftas

  • Wash and grate the cabbage, squeeze it well to remove excess water. Save the water and take the squeezed cabbage in a bowl.
  • Add the boiled and mashed chana dal, ginger garlic paste, cumin seeds, salt and fried gram powder. Mix well and make into tight balls.
  • Heat a kadai with oil, and gently drop in the koftas and fry on both sides.
  • Drain on a kitchen towel.

Making the Gravy

  • Heat a non stick pan with oil, saute the finely chopped onions till it turns colour. Then add chopped garlic, saute well.
  • Then add the tomato puree and all the spice powders. Cook till the oil comes out.
  • Next add curds, and the water from the cabbage and bring to a boil.
  • Once the gravy is ready, add the fried koftas and simmer for 10 mins.
  • Garnish with finely chopped coriander leaves and serve with rotis.
Tried this recipe?Mention @cooking4all or tag #cooking4all!

This goes for the January Week 3, Cooking from Cookbook Challenge  Group.


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