Raw Banana Kofta Curry

  Sep 18, 2020 |   Chetna Gupta |
  • 6 serves
  • 00h:30m prep
  • 00h:45m cook

Raw Banana Kofta aka Kela Kofta is a classic among North Indian vegetarian recipes usually served on special occasions. Though it's a labor-intensive dish its worth the time and effort due to its great flavor. The dumplings (raw banana kofta) can be served as an appetizer or can be simmered in a rich gravy and served as a main course dish.

  • 250 gm raw banana
  • 2 small onions
  • 2 green chilies
  • 1-inch ginger
  • 4 flakes of garlic
  • 3 medium tomatoes (pureed)
  • 2 tbsp besan (gram flour)
  • Coriander leaves (chopped)
  • Salt as per taste
  • 1 tsp cumin seeds (jeera)
  • 1 pinch asafoetida (hing)
  • 2 tsp Turmeric powder (haldi)
  • 1 tbsp Kashmiri red chili powder
  • 2 tsp cumin powder (jeera powder)
  • 2 tsp Coriander powder (dhaniya)
  • 1 tsp garam masala
  • 1 tbsp fresh cream
  • 1tbsp amchoor
  • 1tbsp Kasturi methi
  • 1tbsp dahi
Cooking Instructions
  1. Remove the skin from the banana and Kaddu Kash the banana.
  2. Add salt, 1tsp turmeric powder, 1 tsp red chili powder, amchoor gram masala, and besan and knead it to form a dough.
  3. Prepare the balls from the dough.
  4. In an appe pan, heat the oil. When it is heated properly add the kofta balls and cook in medium flame till it turns golden brown. It will take about 10 mins.
  5. Take out the kofta balls in absorbent paper and allow it to cool.
  6. Heat oil in a kadhai, add crackle cumin seeds and hing.
  7. To it add the chopped onion and garlic and ginger fry till it turns brown.
  8. Add the tomato puree to it and cook it till it starts leaving the sides.
  9. Add the spices and saute it
  10. Nw add Dahi n cook 2min
  11. Add 1 cup water, salt and allow the gravy to boil.
  12. When it comes to the first boil, add the koftas and cook for 2 min on medium to high flame.
  13. Add the cream, garam masala, and coriander leaves and turn off the flame.
  14. Raw banana kofta curry is ready to serve. Serve it hot with rice or roti.

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