Raw Banana Kofta Curry

Kofta curry is a very popular dish, which go well with chapati or rice.

Many people don't eat ginger/garlic during festive season. The following recipe uses ginger/garlic paste. But one can exclude ginger/garlic, yet the recipe will taste more like before.

Learn how to make raw banana kofta curry in few easy steps.

Cooking Time : 30 minutes
Servings :  6 - 7

Ingredients :

For Kotas :
  • 1/2 dozen Green Banana
  • 2 tsp Besan
  • Salt, to taste
  • 1/2 tsp Garam Masala
  • Coriander, Finely chopped
  • Oil for frying
  • 1 tsp Amchur powder

For Curry :
  • 1/4 kg tomato
  • 1/4 kg Onion
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 1 tsp Garam masala
  • Salt to taste
  • 1 tsp Ginger-garlic paste
  • 2 tsp coriander leaves, chopped
  • 2 tsp Red chili powder
  • 2 tsp lemon juice
  • Water, as needed
Recipe :
  1. Peel off the raw bananas, cut both sides of the stems and divide into 2 pieces.  Put them into pressure cooker and cook till 1 whistle comes.
  2. Let the pressure goes out of the cooker then take the bananas in a pan and allow them to cool naturally. Mash them with hands.
  3. Meanwhile, in a plate, take besan, salt, green chili, garam masala, amchur powder, coriander leaves. Mix well. 
  4. Add mashed bananas to the mixture and make a smooth dough. Add water if needed.
  5. Make small 7 to 8 koftas from the dough.
  6. Heat oil in a pan. And slowly add koftas to the oil. Fry on medium heat till they turns brown.
  7. Remove them on tissue paper and repeat the process for remaining koftas.
Gravy :
  1. Grind tomato, onion,  coriander, turmeric powder, garam masala, red chili powder to make a smooth paste.
  2. Put oil in a pan and heat it. Fry Cumin seeds.
  3. Now add tomato-onion paste, ginger-garlic paste and saute till the masala release the oil.
  4. Add water to the masala, mix well and cook for 5 minutes. 
  5. Now add enough water and bring it to a boil. 
  6. Add koftas and cook for 5 minutes.
  7. Put off the gas.
  8. Take the kofta curry in a bowl.
  9. Serve with steamed rice or jeera rice.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.