Pata Gobi Aur Kele Kofta Curry Recipe (No Onion, No Garlic)
This delightful Pata Gobi Aur Kele Kofta Curry recipe is a wonderful North Indian dish, perfect for a light yet hearty lunch. The soft and flavorful koftas are made with mashed raw banana and cabbage, seasoned with aromatic spices, and cooked in a rich, creamy gravy. The absence of onion and garlic gives it a pure, sattvic appeal, making it ideal for those following a no-onion-no-garlic (Sattvic) diet. Serve it with hot Phulka or Naan and a refreshing Kachumber Salad for a complete meal.
Ingredients for Koftas:
| Ingredient | Quantity |
|---|---|
| Raw Banana | 1 (boiled and mashed) |
| Cabbage (Patta Gobi/Muttaikose) | 1 cup (chopped) |
| Gram Flour (Besan) | 1/2 cup |
| Green Chilli | 1 (chopped) |
| Cumin Seeds (Jeera) | 1 tsp |
| Coriander Leaves (Dhania) | 2 tbsp (chopped) |
| Cumin Powder (Jeera) | 1/2 tsp |
| Red Chilli Powder | 1/2 tsp |
| Garam Masala Powder | 1/2 tsp |
| Turmeric Powder (Haldi) | 1 pinch |
| Salt | 1/2 tsp or to taste |
| Sunflower Oil | 1 cup (for deep frying) |
Ingredients for Curry:
| Ingredient | Quantity |
|---|---|
| Tomatoes | 3 large (pureed) |
| Ginger | 1 tbsp (made into paste) |
| Green Chilli | 1 (slit) |
| Gram Flour (Besan) | 1/2 cup |
| Fresh Cream | 3-4 tbsp |
| Curd (Dahi / Yogurt) | 2 tbsp |
| Coriander Powder (Dhania) | 1-1/2 tbsp |
| Turmeric Powder (Haldi) | 1/2 tsp |
| Cumin Powder (Jeera) | 1/2 tsp |
| Garam Masala Powder | 1/2 tsp |
| Bay Leaf (Tej Patta) | 1-2 leaves |
| Cardamom Pods (Elaichi) | 1/2 tsp (freshly crushed) |
| Salt | to taste |
| Sunflower Oil | As required |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: No Onion, No Garlic (Sattvic)
Instructions:
Preparing the Koftas:
-
Prepare the Cabbage and Banana:
Start by chopping the cabbage and pressing it in batches to remove excess water. Collect the dry grated cabbage in a large mixing bowl.
Cut the raw banana into halves and pressure cook it with a pinch of salt and water until soft. Allow the pressure to release naturally, peel off the skin, and mash it completely. Add this mashed banana into the bowl with the cabbage. -
-
Make the Kofta Mix:
To the cabbage and banana mixture, add the gram flour (besan), chopped green chilli, chopped coriander leaves, cumin powder, red chilli powder, garam masala, turmeric powder, and salt. Mix everything well until you get a thick, dry dough-like consistency. -
Shape the Koftas:
Heat oil in a Kuzhi Paniyaram Pan or deep frying pan. Meanwhile, form the cabbage and banana mixture into medium-sized kofta balls, about the size of a lemon. Place the formed balls on a plate. -
Fry the Koftas:
Once the oil is hot, carefully drop the kofta balls into the cavities of the pan (or into the frying oil, if using a regular pan). Fry the koftas, turning them occasionally, until they are golden brown on all sides. Remove the fried koftas and transfer them to an oil-absorbent paper to soak up excess oil. Set them aside.
Preparing the Curry:
-
Make the Curry Base:
In a separate kadhai (wok) or deep frying pan, heat some oil. Once the oil is hot, add bay leaves and fry for a few seconds. Then, add the grated ginger and sauté it for a few more seconds until the aroma of the ginger is released. -
Roast the Besan:
Add the gram flour (besan) to the pan and roast it for about 30 seconds, stirring continuously. This helps eliminate the raw flavor of the besan. -
Add the Tomato Puree:
Immediately after roasting the besan, add the pureed tomatoes and stir well. Let the tomato mixture cook for a minute. -
Spice it Up:
Now, add coriander powder, red chilli powder, turmeric powder, cumin powder, and garam masala powder to the pan. Stir and sauté the masala until the oil starts to separate from the sides of the curry base. -
Add Curd and Cream:
Once the masala is well-cooked and aromatic, add the curd (yogurt) and sauté for another minute. Then, add fresh cream and mix everything together. Cook for another 2-3 minutes to let the flavors meld. -
Make the Curry:
Add water to the curry, adjusting the consistency as per your preference. The curry should be a little thick, so add water gradually to avoid thinning it too much. Once the curry comes to a boil, check the salt and adjust as needed. -
Simmer the Curry:
Once the curry reaches a boil, add freshly crushed cardamom seeds and mix well. Cover the pan and let it simmer for 5 minutes on low heat, allowing the flavors to develop.
Final Steps:
-
Add Koftas to the Curry:
After the curry has simmered, carefully drop the fried kofta balls into the curry. Let them soak for a few minutes to absorb the flavors of the curry base. -
Garnish and Serve:
Turn off the heat. Transfer the curry to a serving bowl and garnish with a swirl of fresh cream and some chopped coriander leaves.
Serving Suggestions:
Serve your Pata Gobi Aur Kele Kofta Curry with warm Phulka or Naan alongside a fresh Kachumber Salad made with cucumber, onion, and tomatoes. This meal is perfect for lunch, offering a balance of textures and flavors with the crispy koftas and the creamy curry.
Tips for the Best Kofta Curry:
- Mash the Banana Well: Make sure the banana is thoroughly mashed to avoid any lumps in the kofta mix.
- Adjust the Spice Level: If you prefer a spicier curry, increase the amount of green chilli and red chilli powder.
- Koftas: You can also shallow fry the koftas instead of deep frying for a healthier version.
- Consistency of the Curry: Adjust the amount of water based on how thick or thin you like your curry. A thick gravy will ensure the koftas soak up the flavors better.
Enjoy the wholesome, nourishing taste of Pata Gobi Aur Kele Kofta Curry, a dish that’s sure to become a favorite in your kitchen!
