Mar 062012

This is one of the many dishes I learnt from my neighbor in New Jersey. She is an excellent cook and taught me how to fearlessly try new dishes. Over the years, I have definitely modified this dish to suit our ever changing taste palate. If you ever wonder how to use that half cabbage or some shredded carrots, don’t look further. This recipe uses little of cabbage, carrot and potato and turns them in to crunchy and tasty koftas. Added to that the richness of malai gravy highlights the dish in right proportions. After making these koftas you’ll seldom find such tasty kofta curry anywhere else, atleast I still have not!!!


For Koftas:

Cabbage –1 1/2 cups (thinly shredded)

Carrot –1 (thinly shredded)

Potato –1 medium (cooked)

Besan (Channa Dal Flour) –3 Tbsp

Rice Flour –1 Tbsp

Salt –to taste

Turmeric Powder –1/4 tsp

Chilli Powder –1 tsp

Garam masala –1/4 tsp

Coriander leaves –1 Tbsp (finely chopped) — optional

Cashews/Raisins –few —optional

Oil –for frying

For Gravy:

Onion —1 medium

Tomato –2

Green Chillies –2

Ginger-garlic paste –1 1/2Tbsp

Poppy seeds –1 tsp

Cashews –8

Heavy Cream –1/2 cup

Oil –3 Tbsp

Fennel Seeds –1 Tbsp

Turmeric Powder –1/2 tsp

Coriander Powder –1 1/2 tsp

Cumin Powder –1 tsp

Chilli Powder –1 tsp

Garam masala –1/2 tsp

Salt –to taste

Coriander Leaves –3 Tbsp (finely chopped)



1. In a big bowl, combine finely shredded cabbage, carrots, boiled potatoes (without skin), salt, turmeric powder, chilli powder, garam masala, coriander leaves, cashews, raisins, besan, rice flour without water ( Do not add water, after you add salt, the vegetables by itself leaves little water and that is enough to combine everything together).

2. Heat oil for frying, make small balls from the combined ingredients in step 1 and deep fry them few at a time until golden brown. Keep the koftas in a strainer aside.

3. To prepare gravy, grind onions, green chillies, ginger garlic paste in to a fine paste. In a deep kadai, add 3 Tbsp of oil, fennel seeds and the onion paste. Fry them will till oil starts to ooze out from the sides and the paste starts to turn golden brown.

4. Blanch tomatoes in hot water and remove skin. Grind blanched tomatoes, poppy seeds, cashews in to a fine paste. Add this to the onion mixture in the kadai.

5. Add turmeric powder, salt, chilli powder, coriander powder, garam masala. Mix well with tomatoes and let it boil for a minute.

6. Add heavy cream and mix well. Add 1/2 cup of water and let it boil for few mins until the gravy begins to froth.

7. Before serving, add koftas and garnish with coriander leaves. Serve with rotis, parathas, nan, kulcha or biryani.


1. Any vegetables thats firm and can be shredded can be added to make koftas.

2. Paneer and potatoes alone can be made in to koftas for variations.

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Combine ingredients as per step 1 and make balls for koftas.

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Deep fry them in hot oil until golden brown.

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Fry onion as per step 3 until oil oozes out.

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Add ground tomato paste and powder ingredients.

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Add heavy cream and let it boil till the gravy starts to froth.

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Add koftas to the gravy, garnish with coriander leaves and serve hot with rotis.

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Closer look of koftas in malai gravy.

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  5 Responses to “Cabbage Koftas in rich Malai Gravy”

  1. Looks very yummy

  2. Thanks Radha…

  3. […] Recipe (No changes made from my original post here) […]

  4. Taste very good… everyone enzoyed it…

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