Suran Kofta Curry Recipe – Yam Kofta Curry (No Onion No Garlic, Sattvic)
This delicious Suran Kofta Curry is a traditional North Indian dish, a perfect choice for those who follow a sattvic diet as it is made without onions and garlic. The koftas, made from elephant yam (Suran or Senai), are crispy on the outside and soft on the inside. They are gently cooked in a mild and aromatic tomato-based curry, spiced with a combination of garam masala, cumin, and mint. This dish is not only wholesome and nutritious but also full of flavors that will delight your taste buds while adhering to sattvic principles.
Cuisine:
North Indian
Course:
Main Course
Diet:
No Onion No Garlic (Sattvic)
Ingredients:
For the Kofta:
| Ingredient | Quantity |
|---|---|
| Elephant Yam (Suran/Senai/Ratalu) | 2 cups, washed, peeled, and diced |
| Gram Flour (Besan) | ¼ cup |
| Green Chilli | 1, finely chopped |
| Salt | To taste |
| Ginger | 1-inch piece, finely chopped |
For the Curry:
| Ingredient | Quantity |
|---|---|
| Tomatoes | 3, finely chopped |
| Ginger | 1-inch piece, finely chopped |
| Green Chilli | 1, finely chopped |
| Mint Leaves (Pudina) | ¼ cup, washed |
| Salt | To taste |
| Garam Masala Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 2 teaspoons |
| Sugar | A pinch |
Preparation Time:
20 minutes
Cooking Time:
20 minutes
Instructions:
Step 1: Preparing the Koftas
-
Cook the Elephant Yam: Start by washing, peeling, and dicing the elephant yam (Suran). In a steamer or a pot of boiling water, steam the diced yam pieces for about 10 minutes, until they become soft and tender. Once done, remove them from the steamer and let them cool slightly.
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Mash the Yam: Once the yam is cool enough to handle, mash it with a fork or potato masher until smooth. Be sure to mash it well so that the koftas hold together while frying.
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Prepare the Kofta Mixture: In a mixing bowl, combine the mashed yam, gram flour (besan), finely chopped green chilli, chopped ginger, and salt. Mix everything thoroughly until it forms a smooth dough-like consistency. If the mixture feels too soft, you can add a little more gram flour to help bind it together.
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Shape the Koftas: Divide the mixture into small equal portions and roll them into round balls or ovals, about the size of a small walnut.
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Cook the Koftas: Heat a paniyaram pan or a non-stick frying pan on medium heat. Lightly grease the pan with a little oil. Once the pan is hot, place the kofta balls in the cavities and cook them, turning gently to ensure they crisp up evenly on all sides. Cook for about 6-8 minutes until golden brown and crispy on the outside while remaining soft on the inside.
Step 2: Preparing the Curry
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Prepare the Curry Base: While the koftas are cooking, heat a small amount of oil in a separate pan. Add the chopped ginger and green chilli, sautéing them for a minute until fragrant.
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Add Tomatoes and Spices: Add the chopped tomatoes to the pan and cook until they soften and break down. Stir in the garam masala powder, cumin powder, and a pinch of sugar. Continue to cook the curry base, stirring frequently, until the tomatoes form a thick, smooth paste.
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Add Mint Leaves and Simmer: Add the washed mint leaves to the curry and mix well. Pour in enough water to adjust the curry’s consistency according to your preference. Let it simmer for 5 minutes so that all the flavors meld together.
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Season the Curry: Add salt to taste and continue simmering for another 2-3 minutes.
Step 3: Assembling the Dish
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Combine Koftas and Curry: Once the koftas are cooked and the curry has reached the desired consistency, gently place the koftas into the curry sauce. Let them simmer in the curry for an additional 5 minutes so that the koftas absorb the flavors of the curry, while remaining intact.
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Garnish and Serve: Garnish the Suran Kofta Curry with extra mint leaves or coriander leaves if desired. Serve hot with roti, paratha, or rice for a satisfying meal.
Nutritional Information (Per Serving):
- Calories: 150-200 kcal (depending on the amount of oil used for frying)
- Carbohydrates: 25g
- Protein: 4g
- Fat: 5g (from the oil used in cooking)
- Fiber: 5g
- Sodium: 250mg (varies with salt)
Tips:
- For a healthier version, you can bake the koftas in the oven at 180°C for 20 minutes, turning them halfway, instead of frying them.
- Make sure the kofta mixture is firm enough to hold its shape. If it’s too soft, add a little extra gram flour.
- Adjust the spices according to your taste. If you prefer a spicier curry, increase the amount of green chilli or add red chilli powder to the curry base.
- To add a creamy touch, you can finish the curry with a splash of coconut milk or a dollop of yogurt before serving.
This Suran Kofta Curry is not only a treat for the taste buds but also a perfect example of sattvic cooking. With its mild spices and wholesome ingredients, it’s a nourishing dish that fits well into any meal plan, particularly for those who prefer no onion, no garlic preparations. Enjoy the delicate blend of textures and flavors in this delightful North Indian recipe!
