No Onion No Garlic Cabbage Kofta Curry
Introduction
As festivals approach, many people from various religious communities refrain from eating onion and garlic. This is especially true for the Jain community, where the consumption of onion, garlic, and any food that grows underground is strictly prohibited. Fortunately, the diverse food culture in India provides us with ample substitutes for every ingredient. One such delight is the No Onion No Garlic Cabbage Kofta Curry. This dish is a true testament to the creativity of Indian cuisine, offering a flavorful alternative without the usual ingredients that are often considered essential in everyday cooking.
In this recipe, grated cabbage is combined with aromatic Indian spices and gram flour, shaped into balls, and deep-fried to a golden crisp. The curry itself is rich and creamy, made with tomatoes, gram flour, and fresh cream. The resulting dish is a perfect balance of texture, color, and flavor, and it’s sure to become a family favorite during the festive season or any day when you’re seeking a delicious vegetarian meal without onion and garlic.
Cuisine
Indian
Course
Dinner
Diet
Vegetarian
Ingredients
For the Kofta Balls
| Ingredient | Quantity |
|---|---|
| Cabbage (Patta Gobi/ Muttaikose) | 2 cups, grated |
| Gram Flour (Besan) | 1/2 cup |
| Green Chilli | 1, chopped |
| Coriander (Dhania) Leaves | 2 tablespoons, chopped |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1 pinch |
| Salt | To taste |
| Oil | 1 cup, for deep frying |
For the Curry
| Ingredient | Quantity |
|---|---|
| Tomatoes | 3 large, pureed |
| Ginger | 1 tablespoon, made into paste |
| Gram Flour (Besan) | 1/2 cup |
| Fresh Cream | 3 to 4 tablespoons |
| Curd (Dahi/Yogurt) | 2 tablespoons (optional) |
| Coriander Powder (Dhania) | 1-1/2 tablespoons |
| Red Chilli Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Bay Leaf (Tej Patta) | 1 to 2 leaves |
| Cardamom (Elaichi) Pods/Seeds | 1/2 teaspoon, freshly crushed |
| Salt | To taste |
| Oil | As required |
| Coriander (Dhania) Leaves | 1 sprig, finely chopped |
Preparation Time
20 minutes
Cooking Time
45 minutes
Instructions
-
Prepare the Kofta Balls:
- Start by grating the cabbage and pressing it in batches to remove any excess water. This step is important to ensure that the kofta balls don’t turn soggy.
- Collect the grated cabbage in a large mixing bowl.
- Add the gram flour (besan), chopped green chili, chopped coriander leaves, cumin powder, red chili powder, garam masala powder, turmeric powder, and salt to the cabbage. Mix everything thoroughly to form a dry mixture.
-
Shape the Kofta Balls:
- Once the mixture is well-combined, shape it into medium-sized lemon balls. Place them on a plate and set them aside.
-
Fry the Kofta Balls:
- Heat oil in a kadhai or wok for deep frying. Once the oil is hot, carefully drop the kofta balls into the oil, making sure not to overcrowd the pan. Fry in batches of 4-5 balls at a time, until they are golden brown and crisp on all sides.
- Once fried, transfer the kofta balls to a kitchen towel to absorb any excess oil.
-
Prepare the Curry:
- In a separate kadhai or wok, heat some oil and add the bay leaves. Sauté them briefly.
- Add the grated ginger and sauté for another minute until fragrant.
- Add the gram flour (besan) and roast it lightly for a few seconds, ensuring that it doesn’t burn.
- Immediately add the pureed tomatoes to the mixture and stir well.
- Add the coriander powder, red chili powder, turmeric powder, cumin powder, and garam masala powder. Stir the mixture and cook until the oil begins to separate from the masala.
-
Add Cream and Water:
- If using curd (yogurt), add it now and stir for another minute.
- Once the masala is well-cooked and the flavors have melded, add fresh cream and mix it into the curry. Let the mixture cook for another 2-3 minutes.
- Slowly add water to adjust the consistency of the curry, keeping in mind that it should be slightly thick. Stir well and let the curry come to a boil.
-
Finish the Curry:
- Once the curry has come to a boil, lower the heat to a simmer and add the freshly crushed cardamom.
- Allow the curry to cook for an additional 5 minutes with the lid on, allowing all the flavors to meld together.
-
Combine Koftas with Curry:
- Gently drop the fried kofta balls into the curry. Turn off the heat and allow the koftas to soak in the flavorful gravy for a few minutes.
-
Garnish and Serve:
- Transfer the curry to a serving bowl. Garnish with a swirl of fresh cream and a sprinkle of chopped coriander leaves for a burst of color.
Serve your No Onion No Garlic Cabbage Kofta Curry hot with Pudina Tawa Paratha and Tomato Onion Cucumber Raita for a complete and satisfying meal.
Serving Suggestions
This dish pairs wonderfully with Pudina Tawa Paratha or Jeera Rice, making it a hearty dinner option. The accompanying Tomato Onion Cucumber Raita adds a refreshing contrast to the rich and spicy curry. Perfect for festive occasions or any meal where you’re looking to delight guests with a flavorful vegetarian dish free from onion and garlic.
Enjoy your No Onion No Garlic Cabbage Kofta Curry—a dish that proves you don’t need onions or garlic to create a satisfying and mouthwatering curry!
