Ingredients: salt,cumin powder (jeera),ginger,garam masala powder,green chilli,coriander (dhania) leaves,bay leaf (tej patta),cardamom (elaichi) podsseeds,red chilli powder,gram flour (besan),tomato large tomato,curd,cumin seeds (jeera),coriander powder,turmeric powder,banana,cabbage (patta gobi muttaikose),sunflower oil

Pata Gobi Aur Kele Kofta Curry Recipe - No onion No Garlic, 3 to 4 tablespoons Fresh cream,1/2 teaspoon Cardamom (Elaichi) Pods/Seeds - freshly crushed,1/2 teaspoon Salt - to taste,1 Green Chilli - chopped,Sunflower Oil - as required,1/2 teaspoon Cumin powder (Jeera),Salt - to taste,1 Raw Banana - boiled and mashed,1 cup Sunflower Oil - for deep frying,1 to 2 Bay leaf (tej patta),1 cup Cabbage (Patta Gobi/ Muttaikose) - chopped,2 tablespoons Coriander (Dhania) Leaves - chopped,1 Green Chilli - slit,1-1/2 tablespoons Coriander Powder (Dhania),2 tablespoons Curd (Dahi / Yogurt),3 Tomatoes - large tomatoes,1/2 teaspoon Red Chilli powder,1 pinch Turmeric powder (Haldi),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin seeds (Jeera),1/2 cup Gram flour (besan),1/2 teaspoon Garam masala powder,1 tablespoon Ginger - made into paste, 40, North Indian Recipes, To begin making the Pata Gobi Aur Kele Kofta Curry Recipe, chop cabbage and press in batches to remove excess water.
Collect the dry grated cabbage in a large mixing bowl.Cut the raw banana into half and pressure cook with water and salt till it is soft.
Allow the pressure to release naturally and peel off the skin.
Mash it completely and add it to the bowl with the cabbage.Into the cabbage and banana mash add besan, green chili, coriander, cumin powder, turmeric, garam masala, red chili powder and salt.
Stir well to make a dry mix.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.Once the oil is hot, drop the kofta balls carefully into each cavities, fry till golden brown in color on all sides.
Transfer the fried kofta balls on an oil absorbent paper to absorb excess oil.In a separate kadhai/wok, heat oil to make the curry.Add bay leaf and within few seconds add grated ginger and saute for few seconds till the aromas of the ginger release.
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.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.Now add 2 tablespoons of curd and saute for another minute or so.
Once the masala starts smelling good, add fresh cream and mix nicely.Cook for another 2-3 mins and then add water to make the curry.
The curry should be a little thick hence be careful while adding water.Adjust salt and let the curry come to a boil.
Add freshly crushed cardamom, Mix well to combine and cover the pan.
Simmer the curry for another 5 mins on low heat.After five minutes drop in the fried kofta balls and turn off the heat.Transfer the curry in a serving bowl and add a swirl of fresh cream to garnish along with some fresh coriander leaves and serve.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.
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