No Onion No Garlic Cabbage Kofta Curry Recipe
The festivals are arriving and this is the time when some particular religious communities quit eating Onion and Garlic. As India is a multi cultural country, hence their are certain casts who never intake onion garlic, such as Jainism. In Jain community the intake of Onion and Garlic is strictly prohibited, or anything that grows beneath the soil is not acceptable to eat. Thankfully our food culture is so vast that for every ingredient we have some substitutes ready. Hence making a No Onion No Garlic Cabbage Kofta Curry was over all a great experience. Grated cabbage mixed with Indian spices and bind with gram flour is later shaped into balls and deep fried. The curry has a great use of tomato, gram flour and fresh cream to give texture, colour and flavour to the gravy.
Ingredients
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For kofta balls
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2 cups Cabbage (Patta Gobi/ Muttaikose)
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grated
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1/2 cup Gram flour (besan)
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1 Green Chilli
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chopped
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2 tablespoons Coriander (Dhania) Leaves
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chopped
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1/2 teaspoon Cumin powder (Jeera)
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1/2 teaspoon Red Chilli powder
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1/2 teaspoon Garam masala powder
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1 pinch Turmeric powder (Haldi)
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1/2 teaspoon Salt
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to taste
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1 cup Oil
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for deep frying
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For the curry
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3 Tomatoes
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large tomatoes
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pureed
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1 tablespoon Ginger
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made into paste
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1/2 cup Gram flour (besan)
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3 to 4 tablespoons Fresh cream
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2 tablespoons Curd (Dahi / Yogurt)
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optional
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1-1/2 tablespoons Coriander Powder (Dhania)
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1 tablespoons Red Chilli powder
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1/2 teaspoon Turmeric powder (Haldi)
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1/2 teaspoon Cumin powder (Jeera)
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1/2 teaspoon Garam masala powder
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1 to 2 Bay leaf (tej patta)
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1/2 teaspoon Cardamom (Elaichi) Pods/Seeds
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freshly crushed
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Salt
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to taste
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Oil
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as required
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1 sprig Coriander (Dhania) Leaves
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finely chopped
Instructions
Step 1
To begin making the No Onion No Garlic Cabbage Kofta Curry recipe, grate cabbage and press in batches to remove excess water
Step 2
Collect the dry grated cabbage in a large mixing bowl
Step 3
Add besan, green chili, coriander, cumin powder, turmeric, garam masala, red chili powder and salt
Step 4
Stir well to make a dry mix
Step 5
Heat oil in a kadhai/wok and meanwhile make medium lemon sized kofta balls out of the mix and keep aside in a plate
Step 6
Once the oil is hot, drop the kofta balls carefully in the wok
Step 7
Do not crowd the wok, add 4-5 at a time and fry till golden in colour
Step 8
Collect the fried kofta balls on a kitchen towel to absorb excess oil
Step 9
In a separate kadhai/wok, heat oil to make the curry
Step 10
Add bay leaf and within few seconds add grated ginger and saute
Step 11
Now add besan and roast it for few seconds and immediately add the tomato puree in it and stir nicely
Step 12
Add coriander powder, red chilli powder, turmeric powder, cumin powder and garam masala powder and fry the masala till oil starts leaving from sides
Step 13
Now add 2 tablespoons of curd (you can skip this step if you want) and fry for another minute or so
Step 14
Once the masala starts smelling good, add fresh cream and mix nicely
Step 15
Cook for another 2-3 mins and then add water to make the curry
Step 16
The curry is thick hence be careful while adding water
Step 17
Adjust salt and let the curry come to a boil
Step 18
Simmer the gas, add freshly crushed cardamom and cook the curry for another 5 mins in low flame with lid closed
Step 19
Once the curry is done, drop in the fried kofta balls and turn off the gas
Step 20
Transfer the curry in a serving bowl and add a swirl of fresh cream to garnish along with some fresh coriander
Step 21
Serve No Onion No Garlic Cabbage Kofta Curry with Pudina Tawa Paratha and Tomato Onion Cucumber Raita for your delicious weekday meal