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Pata Gobi Aur Kele Kofta Curry Recipe - No onion No Garlic

Pata Gobi Aur Kele Kofta Curry Recipe - No onion No Garlic

By Admin
Prep Time Total in 40 M
Course Lunch
Cuisine North Indian Recipes
Diet No Onion No Garlic (Sattvic)

Pata Gobi Aur Kele Kofta Curry Recipe is a No onion No Garlic dish where pan fried koftas made from cabbage and raw bananas are dunk in a spicy and tangy tomato gravy. The dish promotes Ayurveda way cooking as it does not include any onion or garlic in it. Ayurveda cooking is mainly pure and natural.

Ingredients

  • For kofta balls
  • 1 Raw Banana
  • boiled and mashed
  • 1 cup Cabbage (Patta Gobi/ Muttaikose)
  • chopped
  • 1/2 cup Gram flour (besan)
  • 1 Green Chilli
  • chopped
  • 1 teaspoon Cumin seeds (Jeera)
  • 2 tablespoons Coriander (Dhania) Leaves
  • chopped
  • 1/2 teaspoon Cumin powder (Jeera)
  • 1/2 teaspoon Red Chilli powder
  • 1/2 teaspoon Garam masala powder
  • 1 pinch Turmeric powder (Haldi)
  • 1/2 teaspoon Salt
  • to taste
  • 1 cup Oil
  • for deep frying
  • For the curry
  • 3 Tomatoes
  • large tomatoes
  • pureed
  • 1 tablespoon Ginger
  • made into paste
  • 1 Green Chilli
  • slit
  • 1/2 cup Gram flour (besan)
  • 3 to 4 tablespoons Fresh cream
  • 2 tablespoons Curd (Dahi / Yogurt)
  • 1-1/2 tablespoons Coriander Powder (Dhania)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Cumin powder (Jeera)
  • 1/2 teaspoon Garam masala powder
  • 1 to 2 Bay leaf (tej patta)
  • 1/2 teaspoon Cardamom (Elaichi) Pods/Seeds
  • freshly crushed
  • Salt
  • to taste
  • Oil
  • as required

Instructions

Step 1

To begin making the Pata Gobi Aur Kele Kofta Curry Recipe, chop cabbage and press in batches to remove excess water

Step 2

Collect the dry grated cabbage in a large mixing bowl

Step 3

Cut the raw banana into half and pressure cook with water and salt till it is soft

Step 4

Allow the pressure to release naturally and peel off the skin

Step 5

Mash it completely and add it to the bowl with the cabbage

Step 6

Into the cabbage and banana mash add besan, green chili, coriander, cumin powder, turmeric, garam masala, red chili powder and salt

Step 7

Stir well to make a dry mix

Step 8

Heat oil in a Kuzhi Paniyaram Pan and meanwhile make medium lemon sized kofta balls out of the mix and keep aside in a plate

Step 9

Once the oil is hot, drop the kofta balls carefully into each cavities, fry till golden brown in color on all sides

Step 10

 Transfer the fried kofta balls on an oil absorbent paper to absorb excess oil

Step 11

In a separate kadhai/wok, heat oil to make the curry

Step 12

Add bay leaf and within few seconds add grated ginger and saute for few seconds till the aromas of the ginger release

Step 13

 Once done add besan and roast it for few seconds and immediately add the tomato puree in it and stir nicely for about a minute

Step 14

After a minute add coriander powder, red chilli powder, turmeric powder, cumin powder and garam masala powder and saute the masala till oil starts leaving from sides

Step 15

Now add 2 tablespoons of curd and saute for another minute or so

Step 16

 Once the masala starts smelling good, add fresh cream and mix nicely

Step 17

Cook for another 2-3 mins and then add water to make the curry

Step 18

The curry should be a little thick hence be careful while adding water

Step 19

Adjust salt and let the curry come to a boil

Step 20

Add freshly crushed cardamom, Mix well to combine and cover the pan

Step 21

Simmer the curry for another 5 mins on low heat

Step 22

After five minutes drop in the fried kofta balls and turn off the heat

Step 23

Transfer the curry in a serving bowl and add a swirl of fresh cream to garnish along with some fresh coriander leaves and serve

Step 24

Serve the Pata Gobi Aur Kele Kofta Curry Recipe along with Phulka or Naan with Kachumber Salad Recipe With Cucumber, Onion & Tomatoes by the side

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