Making Banana/Plantain Kofta Curry as a Side Dish
Raw Banana/Plantain Kofta Curry
Delicious Dumplings in a Spicy Gravy!
Bananas and plantains have a distinct flavor when cooked. In this kofta curry, you have to mix boiled and mashed banana pulp with chickpea flour, plain flour, onions, paneer, spices, and salt to make a firm dough. You then divide the dough into lemon-sized balls and deep-fry them in oil till golden brown. These are the koftas. You can also eat these koftas as tea-time snacks. They are crispy and delicious. I kept a few koftas aside for eating as snacks.
Now, you have to make a spicy gravy. For this, you have to saute a cinnamon stick, cardamom, and onions in some oil. Next, add tomato puree. Continue sauteing till the puree becomes thick. Add spice powders, salt, and cashew nut paste. Saute till you get a nice aroma of the roasted spices. Add water and boil the mix till you get the right consistency. Add koftas. Mix well. Turn off the stove. Done!
Now, let me share the detailed recipe.
- 1 big raw banana, boiled, peeled, and mashed
- 3 tbsp paneer, grated
- 2 small size onions, finely chopped, 2 tbsp for the kofta, remaining for the gravy
- 2 tbsp gram flour/besan
- 2 tsp plain flour
- 2 tsp ginger-green chili paste, 1 tsp for the kofta, 1 tsp for the gravy
- 1 1/2 tsp coriander powder, 1/2 tsp for the kofta, 1 tsp for the gravy
- a pinch amchur powder or raw mango powder, optional, I didn't use
- 3 tbsp coriander leaves, finely chopped, 1 tbsp for the kofta, 2 tbsp for the gravy
- 1 inch cinnamon stick, for the gravy
- 1 cardamom, for the gravy
- 3 tomatoes, pureed, for the gravy
- 1/4 tsp turmeric powder, for the gravy
- 1/4 tsp garam masala powder, for the gravy, available in Indian stores
- 10 cashews, paste, for the gravy, I could not make the paste
- 2 tbsp oil, for the gravy
- salt to taste
Step-By-Step Instructions and Images for Making Banana Kofta Curry
- Boil bananas in water until cooked. Peel the skin. Grate the pulp.
- Put it in a mixing bowl. Add grated paneer, chopped onions, gram flour, plain flour, ginger-green chili paste, coriander powder, amchur powder (optional), chopped coriander leaves, and salt. Mix well.
- Adding water little by little, make a firm dough. Divide the dough into small lemon-sized balls. Deep-fry them in oil until golden brown. Keep aside. These are the koftas.
- Now, you have to make the gravy. Heat some oil in a deep-bottomed pan. Add cinnamon stick and cardamom. Saute for 5 seconds. Throw in chopped onions. Add ginger-green chili paste.
- Saute till onions become translucent. Add tomato puree. Stir-cook till the water evaporates from it. Add cashew paste. For some reasons, I could not make the paste.
- Saute the mix till you get a nice aroma of the roasted cashew nut paste.
- Add red chili powder, garam masala powder, coriander powder, turmeric powder, sugar, and salt. Mix well. Saute for a minute on low fire.
- Add a cup of water. Mix well. Let it boil for 2-3 minutes or till you get the right consistency.
- Add koftas. I kept a few koftas aside for eating as a snack. Mix well. Turn off the stove in 30 seconds. Garnish the curry with chopped coriander leaves.
- Raw banana kofta curry is ready to serve. Dunk roti or flatbread into this delicious curry and enjoy eating!