Pata Gobi Aur Kele Kofta Curry Recipe - No onion No Garlic
A sattvic North Indian Recipes recipe with raw banana - boiled and mashed, cabbage (patta gobi/ muttaikose) - chopped, gram flour (besan). Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
24 steps- 1
To begin making the Pata Gobi Aur Kele Kofta Curry Recipe, chop cabbage and press in batches to remove excess water
cabbage (patta gobi/ muttaikose) - chopped(1 cup) - 2
Collect the dry grated cabbage in a large mixing bowl
cabbage (patta gobi/ muttaikose) - chopped(1 cup)tomatoes - large tomatoes(3) - 3
Cut the raw banana into half and pressure cook with water and salt till it is soft
raw banana - boiled and mashed(1)salt - to taste(1/2 teaspoon)ginger - made into paste(1 tablespoon)salt - to taste - 4
Allow the pressure to release naturally and peel off the skin
- 5
Mash it completely and add it to the bowl with the cabbage
cabbage (patta gobi/ muttaikose) - chopped(1 cup) - 6
Into the cabbage and banana mash add besan, green chili, coriander, cumin powder, turmeric, garam masala, red chili powder and salt
raw banana - boiled and mashed(1)cabbage (patta gobi/ muttaikose) - chopped(1 cup)green chilli - chopped(1)cumin seeds (jeera)(1 teaspoon)tablespoons coriander (dhania) leaves - chopped(2)cumin powder (jeera)(1/2 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/2 teaspoon)pinch turmeric powder (haldi)(1)salt - to taste(1/2 teaspoon)ginger - made into paste(1 tablespoon)green chilli - slit(1)-/2 tablespoons coriander powder (dhania)(1)turmeric powder (haldi)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)garam masala powder(1/2 teaspoon)salt - to taste - 7
Stir well to make a dry mix
- 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
- 9
Once the oil is hot, drop the kofta balls carefully into each cavities, fry till golden brown in color on all sides
ginger - made into paste(1 tablespoon) - 10
Transfer the fried kofta balls on an oil absorbent paper to absorb excess oil
- 11
In a separate kadhai/wok, heat oil to make the curry
- 12
Add bay leaf and within few seconds add grated ginger and saute for few seconds till the aromas of the ginger release
ginger - made into paste(1 tablespoon)to 2 bay leaf (tej patta)(1) - 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
- 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
green chilli - chopped(1)cumin seeds (jeera)(1 teaspoon)tablespoons coriander (dhania) leaves - chopped(2)cumin powder (jeera)(1/2 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/2 teaspoon)pinch turmeric powder (haldi)(1)green chilli - slit(1)-/2 tablespoons coriander powder (dhania)(1)turmeric powder (haldi)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)garam masala powder(1/2 teaspoon) - 15
Now add 2 tablespoons of curd and saute for another minute or so
tablespoons coriander (dhania) leaves - chopped(2)to 4 tablespoons fresh cream(3)tablespoons curd (dahi / yogurt)(2)-/2 tablespoons coriander powder (dhania)(1) - 16
Once the masala starts smelling good, add fresh cream and mix nicely
garam masala powder(1/2 teaspoon)to 4 tablespoons fresh cream(3)garam masala powder(1/2 teaspoon) - 17
Cook for another 2-3 mins and then add water to make the curry
- 18
The curry should be a little thick hence be careful while adding water
- 19
Adjust salt and let the curry come to a boil
salt - to taste(1/2 teaspoon)salt - to taste - 20
Add freshly crushed cardamom, Mix well to combine and cover the pan
to 4 tablespoons fresh cream(3)cardamom (elaichi) pods/seeds - freshly crushed(1/2 teaspoon) - 21
Simmer the curry for another 5 mins on low heat
- 22
After five minutes drop in the fried kofta balls and turn off the heat
- 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
tablespoons coriander (dhania) leaves - chopped(2)to 4 tablespoons fresh cream(3)-/2 tablespoons coriander powder (dhania)(1) - 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
tomatoes - large tomatoes(3)
Rate this recipe
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Pata Gobi Aur Kele Kofta Curry Recipe - No onion No Garlic
A sattvic North Indian Recipes recipe with raw banana - boiled and mashed, cabbage (patta gobi/ muttaikose) - chopped, gram flour (besan). Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
24 steps- 1
To begin making the Pata Gobi Aur Kele Kofta Curry Recipe, chop cabbage and press in batches to remove excess water
cabbage (patta gobi/ muttaikose) - chopped(1 cup) - 2
Collect the dry grated cabbage in a large mixing bowl
cabbage (patta gobi/ muttaikose) - chopped(1 cup)tomatoes - large tomatoes(3) - 3
Cut the raw banana into half and pressure cook with water and salt till it is soft
raw banana - boiled and mashed(1)salt - to taste(1/2 teaspoon)ginger - made into paste(1 tablespoon)salt - to taste - 4
Allow the pressure to release naturally and peel off the skin
- 5
Mash it completely and add it to the bowl with the cabbage
cabbage (patta gobi/ muttaikose) - chopped(1 cup) - 6
Into the cabbage and banana mash add besan, green chili, coriander, cumin powder, turmeric, garam masala, red chili powder and salt
raw banana - boiled and mashed(1)cabbage (patta gobi/ muttaikose) - chopped(1 cup)green chilli - chopped(1)cumin seeds (jeera)(1 teaspoon)tablespoons coriander (dhania) leaves - chopped(2)cumin powder (jeera)(1/2 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/2 teaspoon)pinch turmeric powder (haldi)(1)salt - to taste(1/2 teaspoon)ginger - made into paste(1 tablespoon)green chilli - slit(1)-/2 tablespoons coriander powder (dhania)(1)turmeric powder (haldi)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)garam masala powder(1/2 teaspoon)salt - to taste - 7
Stir well to make a dry mix
- 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
- 9
Once the oil is hot, drop the kofta balls carefully into each cavities, fry till golden brown in color on all sides
ginger - made into paste(1 tablespoon) - 10
Transfer the fried kofta balls on an oil absorbent paper to absorb excess oil
- 11
In a separate kadhai/wok, heat oil to make the curry
- 12
Add bay leaf and within few seconds add grated ginger and saute for few seconds till the aromas of the ginger release
ginger - made into paste(1 tablespoon)to 2 bay leaf (tej patta)(1) - 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
- 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
green chilli - chopped(1)cumin seeds (jeera)(1 teaspoon)tablespoons coriander (dhania) leaves - chopped(2)cumin powder (jeera)(1/2 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/2 teaspoon)pinch turmeric powder (haldi)(1)green chilli - slit(1)-/2 tablespoons coriander powder (dhania)(1)turmeric powder (haldi)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)garam masala powder(1/2 teaspoon) - 15
Now add 2 tablespoons of curd and saute for another minute or so
tablespoons coriander (dhania) leaves - chopped(2)to 4 tablespoons fresh cream(3)tablespoons curd (dahi / yogurt)(2)-/2 tablespoons coriander powder (dhania)(1) - 16
Once the masala starts smelling good, add fresh cream and mix nicely
garam masala powder(1/2 teaspoon)to 4 tablespoons fresh cream(3)garam masala powder(1/2 teaspoon) - 17
Cook for another 2-3 mins and then add water to make the curry
- 18
The curry should be a little thick hence be careful while adding water
- 19
Adjust salt and let the curry come to a boil
salt - to taste(1/2 teaspoon)salt - to taste - 20
Add freshly crushed cardamom, Mix well to combine and cover the pan
to 4 tablespoons fresh cream(3)cardamom (elaichi) pods/seeds - freshly crushed(1/2 teaspoon) - 21
Simmer the curry for another 5 mins on low heat
- 22
After five minutes drop in the fried kofta balls and turn off the heat
- 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
tablespoons coriander (dhania) leaves - chopped(2)to 4 tablespoons fresh cream(3)-/2 tablespoons coriander powder (dhania)(1) - 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
tomatoes - large tomatoes(3)
Rate this recipe
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