Raw Banana Kofta Curry

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • For Koftas :
  • 3 to 4 - Raw bananas
  • 5 tbsp - Fresh paneer
  • 1 - Chopped Onion
  • 3 - Green chillies, chopped
  • 2 tsp - Ginger-garlic paste
  • Besan
  • For Gravy:
  • 3 tbsp - Fresh cream
  • 3 tbsp - Butter
  • Oil for cooking
  • 3 - Large onions
  • 3 inch piece - Ginger
  • 3 to 4 cloves - Garlic
  • 3 - Tomatoes
  • 2 small bunches - Coriander leaves
  • 2 tsp - Coriander powder
  • Red chilly powder - according to taste.
  • 2 tsp - Dry kasuri methi leaves
  • 1.5 tsp - Kurma Masala
  • Mustard, cumin for tadka.

How to Make Raw Banana Kofta Curry

  • Boil raw bananas with the skin.
  • Cool it, remove the skin, mash and keep aside.
  • Prepare paneer
  • In a vessel take a little oil, add mustard and cumin for tadka.
  • Add finely chopped onions, green chillies and ginger garlic paste.
  • Add the mashed banana, besan, salt, kurma masala and remove from heat.
  • Add paneer, chopped coriander leaves and mix well.
  • Make them into koftas, deep fry on low heat and keep aside.
  • For gravy:
  • Heat butter and oil in a pan, splutter mustard and cumin.
  • Grind onion, ginger, garlic and half portion of coriander leaves into a smooth paste and fry this in the oil.
  • Cut two tomatoes and grind them without adding water.
  • Add this paste to the onion mixture once oil is seen on the edges and let it fry.
  • Add red chilly powder, turmeric powder, coriander powder, salt and kasuri methi leaves.
  • Add enough water.
  • Lower the heat and add fresh cream, kurma masala powder and remove from heat in 1-2 mins.
  • Take koftas in a wide vessel and add the gravy before serving.
  • Garnish with coriander leaves.

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