Crispy Cabbage Kofta Curry in Creamy Tomato Gravy (No Onion, No Garlic)

No Onion No Garlic Cabbage Kofta Curry: A Deliciously Unique Vegetarian Dish

In the world of Indian cuisine, the use of onions and garlic is commonplace, but for those looking to enjoy a flavorful curry without these ingredients, the No Onion No Garlic Cabbage Kofta Curry is an absolute treat. This recipe delivers rich flavors with the use of traditional Indian spices, a creamy gravy, and the delightful texture of crispy cabbage koftas. Perfect for vegetarians or those simply looking to switch things up, this dish pairs beautifully with Pudina Tawa Paratha and Tomato Onion Cucumber Raita for a well-rounded meal.

This recipe brings together the goodness of cabbage, gram flour (besan), and aromatic spices to create savory, golden koftas, which are then simmered in a creamy, spiced gravy. With a total preparation and cooking time of just 65 minutes, this dish can be served on any weeknight or at special family gatherings.

Ingredients for No Onion No Garlic Cabbage Kofta Curry

For the Cabbage Koftas:

For the Gravy:

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 65 minutes

Servings: 4

Cuisine: Indian

Course: Dinner

Diet: Vegetarian

Instructions:

Making the Cabbage Koftas:

1. Grate the Cabbage:
   Start by grating the cabbage finely. After grating, press it in batches to remove excess water. This will ensure the koftas hold together better when fried.

2. Mix the Ingredients for Koftas:
   In a large mixing bowl, combine the grated cabbage, gram flour (besan), chopped green chili, chopped coriander leaves, cumin powder, red chili powder, garam masala, turmeric, and salt. Stir well until everything is combined into a thick, dry mixture. The mixture should not be too wet.

3. Shape the Koftas:
   Heat sunflower oil in a deep frying pan (kadhai/wok) over medium heat. While the oil heats, shape the cabbage mixture into medium-sized lemon balls. Ensure the balls are firm, but not too compact. Set them aside on a plate.

4. Fry the Koftas:
   Once the oil is hot (you can test by dropping a small piece of batter into the oil; if it sizzles immediately, it’s ready), carefully drop 4-5 koftas at a time into the oil. Fry them until golden brown and crispy on all sides. Avoid overcrowding the pan to ensure even frying. Once done, remove the koftas from the oil and place them on a kitchen towel to absorb any excess oil.

Making the Curry:

5. Prepare the Gravy Base:
   In a separate kadhai or wok, heat a tablespoon of sunflower oil. Add the bay leaves, and once they release their aroma, add the grated ginger. Sauté for a few seconds until fragrant.

6. Roast the Gram Flour:
   Add the gram flour (besan) to the pan and roast it for about 1-2 minutes, stirring continuously. This will give the curry a rich, nutty flavor.

7. Add Tomato Puree and Spices:
   Immediately add the fresh tomato puree to the roasted gram flour. Stir the mixture well and cook for 2-3 minutes. Then, add coriander powder, red chili powder, turmeric, cumin powder, and garam masala powder. Cook the spices in the mixture until the oil starts to separate from the masala, which should take about 5 minutes.

8. Add Dairy and Simmer:
   Add the curd (yogurt) at this point, stirring well to incorporate it into the masala. If you prefer a richer gravy, skip the curd and move to the next step. Cook for another minute or so. Now, add the fresh cream to the mixture, stir it in, and let it cook for an additional 2-3 minutes.

9. Add Water and Boil:
   Gradually add water to the gravy, stirring continuously to ensure the mixture is smooth. The consistency should be medium-thick, not too watery. Adjust the amount of water based on how thick or thin you prefer the gravy. Season with salt and allow the curry to come to a gentle boil.

10. Simmer and Finish the Curry:
    Once the curry reaches a boil, reduce the heat to low. Add freshly crushed cardamom seeds for an aromatic touch. Let the curry simmer for 5 more minutes with the lid closed, allowing the flavors to meld together.

11. Add Koftas to the Curry:
    Finally, gently drop the fried kofta balls into the simmering curry. Be careful not to break the koftas. Turn off the heat and allow them to soak in the curry for a few minutes.

Serving:

12. Garnish and Serve:
    Transfer the No Onion No Garlic Cabbage Kofta Curry to a serving dish. Garnish with a swirl of fresh cream and a sprinkling of chopped coriander leaves. Serve the curry hot with Pudina Tawa Paratha and Tomato Onion Cucumber Raita for a satisfying meal.

Tips and Variations:

• Spice Level: Adjust the amount of green chili and red chili powder to control the spiciness of the koftas and curry. You can also add a pinch of sugar to balance the heat.
• Making the Koftas Ahead: The cabbage koftas can be made ahead and stored in an airtight container in the refrigerator for up to 2-3 days. Fry them just before serving for a crispy texture.
• Vegan Option: To make the recipe vegan, skip the curd and fresh cream, and use coconut cream or cashew cream instead.

Conclusion:

The No Onion No Garlic Cabbage Kofta Curry is a wonderful dish that showcases the flavors of Indian spices without relying on onions and garlic. The crispy, golden koftas and creamy, spiced gravy make for a hearty, satisfying meal that’s perfect for any occasion. Whether you follow a vegetarian diet or just want to try something different, this curry will leave everyone at the table asking for seconds!

Enjoy this delicious, aromatic curry with family and friends, and savor the simplicity and richness of Indian vegetarian cuisine.