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Recipe Name: Cabbage Kofta Curry  
Category: Indian Sub Category: Vegetarian


Prep Time Cook Time Serves



Cabbage   150 g
Bread crumbs   2 tsp
Besan   4 tsp
Green chilli   1/2 (chopped)
Salt   1/2 tsp
Red chilli powder   1/8 tsp
Garam masala   a pinch
Fat   for frying
For gravy:
Onion   50 g
Ginger   5 g
Garlic   4 cloves
Tomato   50 g
Salt   1 tsp
Red chilly powder   1/4 tsp
Turmeric powder   1/4 tsp
Garam masala   1/4 tsp
Coriander leaves   few
Fat   2 tbsp
Curd   2 tbsp


  • Grind onion, ginger and garlic to a fine paste.
  • Blanch the tomatoes and reduce to a puree.
  • Beat the curds.
  • Heat fat ion a pan and fry the onion, ginger and garlic paste to golden brown, till the fat separates out.
  • Add salt, red chilli powder, haldi, tomatoes and curds and fry with the help of little water till the masala is done and fat separates out.
  • Add sufficient water and cook covered for a few minutes till gravy is done.
  • Wash and grate the cabbage.
  • Add salt, masalas, green chilli, bread crumbs and besan and mix well.
  • Make walnut size balls and deep fry in hot fat till golden brown.
  • Add fried koftas to boiling gravy and cook on slow fire for 5 -10 minutes.
  • Serve hot sprinkled with garam masala and coriander leaves.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 Katori
Amount Per Serving
Calories 230 Calories from Fat 162
% Daily Value'
Total Fat  18 40
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  1738 72
Total Carbohydrate  16 5
Dietary Fiber   1 3
Protein   5
Vitamin A   332   * Vitamin C   102
Calcium   81 * Iron   1
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs