Cabbage Carrot Kofta Curry | How to make Kofta curry | Flavour Diary

Days are not all same for cooking, few days are like you have bits and pieces of veggies in the fridge and no chicken or lamb in the freezer. Then i simply go and cook for comfort foods like Dal chawal, or Lemon Rice  or make Kadhi or make koftas from veggies left and serve it along with spicy gravy. So today's recipe is all about veggies left in the pantry and cooking a mouth watering veg koftas in tomato gravy.
Usually Koftas are meatballs made out of minced lamb, chicken or even with veggies. Koftas in gravy are served with flavoured rice (Jeera Rice) or parathas or naans or with toasted bread with butter.
You may also like to browse other recipes in the blog but here are few vegetarian curries
Achaari Paneer
Shahi Bhindi

Paneer Butter Masala
Potato Dry Curry

Level: Moderate
Total time: 45 mins
Serves: 3
1 cup:250 ml


For Koftas:
White Cabbage: 200gm (approx 1/4th of big cabbage)
Carrots: 200gm (2 medium)
Green Chillies: 1
Chilli powder: 1/2 teaspoon(to taste)
Coriander powder/dhaniya powder: 1/2 teaspoon
Besan/Gram Flour: 1/3 cup (as required)
Salt to taste

For Curry:

Onion: 1 medium
Oil: 2 tablespoon
Cumin seeds/jeera: 1/2 teaspoon
Tomatoes:3 medium (approx 200gm)
Green Chillies: 2

Ginger: 1 inch
Besan/Gram Flour: 2 tablespoons
water: 1.5 cups
Coriander powder: 1 teaspoon
Kasuri Methi/ dry fenugreek leaves:2 teaspoons
Garam masala: 1 teaspoon
Turmeric Powder: 1/4 teaspoon
Chilli powder to taste
Salt to taste
Fresh coriander for garnish


Making Kofta's
In a food processor add roughly chopped cabbage,carrot and green chilli.(or simply finely grate cabbage,carrot and chilli)
Add salt, chilli powder, coriander powder, Gram flour,  and mix well and the consistency should be like you should be able to make sticky balls.
Heat the oil in the pan and when the oil is medium hot then drop the kofta balls and fry on medium heat.

Making Curry:
In blender add tomatoes,green chilli and ginger and blend it to fine paste.
In a pan add oil and when it is hot add cumin seeds. Add chopped onions and fry till it turns transparent.
 Now add tomato paste, turmeric powder, coriander powder and salt and cook till the water is all gone.
Add besan/gram flour to it and fry for a minute, add water, crushed kasuri methi, Garam masala, chilli powder, salt and  cook till desired consistency and add koftas to it serve hot with bread,naan,roti,paratha,chapati or flavoured rice.

  • You can use any bits and pieces of veggies left in fridge for koftas or use can add some minced meat too.
  • While frying make sure your oil is not too hot or too low. If oil is too hot then the koftas are cooked outside and undercooked from inside. If oil is on low heat then koftas absorb lot of oil.Make sure heat is on medium while frying.

This recipe is also a great way to use up leftovers veggies in the pantry and make it healthy and tasty dish, so this is going to be part of  #CreditCrunchMunch for March. The challenge is from  Fab Food 4 All and Fuss Free Flavours and hosted by Manjiri of Travel for Taste.


  1. mouth watering and such a pretty color. YUMMY!

  2. What a superb recipe idea and stunning photos Nisa!
    Thanks for linking up with #creditcrunchmunch


Thank you for stopping by. I Love to hear from you, your valuable comments and suggestion.