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Cabbage and Channa Dal Kabab in Coconut Gravy

A delectable coconut flavored curry with cabbage and lentil balls. Tastes best with Indian flat bread/basmati rice."


For Kofta:
1 cup Cabbage (shredded)
1 cup Channa dal (boiled and slightly mashed)
3 tbsp Cornflour
1 tsp Roasted cumin seed powder (bhuna zeera)
1 tsp Red chilli powder
1/2 tsp Amchoor
Salt to taste
Oil for frying

For Gravy:
1 cup Coconut milk
1 cup Onion (pureed)
5-6 Cashewnuts
1 inch piece Ginger
4-5 Garlic
1 tsp Cumin seeds
3-4 Black pepper corns
2 Dried red chili
1 Bayleaf
1 tsp White pepper powder
Salt to taste


Grind cashew nuts, ginger and garlic and keep aside. Mix shredded cabbage, channa dal, cornflour and spices well. Shape into small balls, deep fry and keep aside. Heat 2 tbsp of oil; add cumin seeds, dried red chili, black pepper, bay leaf. Add pureed onions and fry for a min. Add the cashew nut paste and sauté for 2-3 minutes or till the mixture is slightly brown. Add coconut milk, salt, white pepper powder and let it simmer on low heat for 10 min till it becomes slightly thick. Add the kofta balls and let it simmer again for 10 min. Serve hot with rice/chapatti.

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Nutritional Information
Per Serving

no nutrition information available

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