Raw Banana Kofta


Raw Banana Kofta

raw banana kofta
Raw Banana Kofta

The summer heat with high humidity is unbearable and spending time in the kitchen is not an enjoyable task anymore. News of an early monsoon is like music to the ears. ๐Ÿ™‚ Last week, we went for a pot luck dinner for which I made a vegetarian dish using raw banana (plantain). Though I cook raw banana recipes often, I realised that only few of them have made to the blog. Raw Banana Kofta aka Kela Kofta is a classic among North Indian vegetarian recipes usually served on special occasions. Though its 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.

The warming gravy aka sauce adds that magic touch which pulls the dish together and makes for an excellent side with flavored rice or rotis. Serve the raw banana kofta curry with pulao and you have a special meal on hand.

raw plantain kofta
Kela Kofta

Raw Banana Kofta

  Prepare time:
 Cook:
 Serves: 4

 Main Ingredients:

  •  raw banana

 Ingredients

  •   For Koftas:
  •   Raw bananas - 2, boil in 3 cups water till soft
  •   Paneer - 3 tbsps (grated) optional
  •   Onion - 1, small, very finely chopped
  •   Besan - 1 tbsp
  •   Ginger - Green chili paste - 1 tsp
  •   Coriander powder - 1/2 tsp
  •   Amchur powder - pinch
  •   Coriander leaves - 2 tbsps, finely chopped
  •   Salt to taste
  •   Oil - for deep frying koftas
  •   For Gravy:
  •   Cinnamon stick - 1"
  •   Cardamom - 1
  •   Onion - 1, finely chopped
  •   Tomato - 1, large, pureed
  •   Green chillies-ginger paste - 1 tsp
  •   Turmeric powder - 1/4 tsp
  •   Red chilli powder - 1/2 tsp
  •   Cumin powder - pinch
  •   Coriander powder - 1 1/2 tsps
  •   Garam Masala - 1/4 tsp
  •   Cashew - 10 (soak in 1/4 cup milk for 15 mts and grind to a paste)
  •   Fresh cream - 1 tbsp for garnish (or malai/top of milk)
  •   Salt to taste
  •   Oil - 2 tbsps
  •   Coriander leaves for garnish

Method for making Raw Banana Kofta

Cut the end of the raw bananas. Cut each raw banana into two pieces. Do not peel the skin. Boil them 4 cups of water along with 1/2 tsp turmeric powder on low to medium flame. It will take approx 20-30 mts based on the size of the raw bananas. Insert a knife into the raw banana and if it goes through smoothly then its cooked till soft. Turn off heat and drain the water. Cool and peel the raw bananas and grate them.
In a bowl, add the grated raw banana, chopped onions, grated paneer, ginger green chili paste, coriander powder, amchur powder, coriander leaves, besan and salt. Mix well and if necessary add another tbsp of besan to bind the mixture such that you can make small lime sized balls (koftas). Make small koftas and keep aside.
Heat oil for deep frying. Once the oil is hot, reduce flame to medium and place the balls gently into the hot oil. Deep fry to a golden brown shade and remove into a bowl lined with absorbent paper. Keep aside and make the gravy.
To prepare the gravy, heat oil in a cooking vessel. Add the cinnamon stick and cardamom and allow to splutter. Add the chopped onions and saute for 6 mts. Add ginger green chili paste and saute for a mt. Add turmeric powder, cumin powder, coriander powder, red chili powder and salt and mix. Add tomato puree and cook for 8 mts. Add cashew nut paste and cook for 3 mts.
Add 1 1/2 cups of water and bring to a boil. Reduce flame and simmer for 7-8 mts or till it reaches the desired curry consistency. Turn off heat.
To serve the kofta curry, place the koftas in a deep bowl and pour the gravy over the koftas till submerged. Allow to sit for 7-10 mts and serve warm. Garnish with fresh cream and fresh coriander leaves.

Tips

  •   For ginger green chilies paste, grind 3 green chilies and 1/2"ginger.

By
Published:

Raw Banana Kofta, a classic among North Indian vegetarian recipes, goes well with pulao or rice. One of the best raw banana recipes for a special occasion.

10 thoughts on “Raw Banana Kofta

  1. Hi Sailu, when you say raw bananas do you mean regular yellow ones, green ones, or what? This sounds delicious, I just want to be sure to get the right ones. Thank you ๐Ÿ™‚

  2. Hi Sailu

    I just started following your blog and it is amazing. I have few questions regarding Raw Banana Kofta.

    1)How many medium size bananas we will need to cook for about 10 people?
    2)Is it safe to cook koftas beforehand and keep it aside for about 2 hours? Will the koftas lose crispness if I do so?

    Thanks again for your amazing recipes.

  3. Sailaja.. This is pure genius. I tried this tonight with some variation. I used feta cheese instead of paneer cos I didn’t have any paneer on hand or coriander powder or cashew lol., I am definitely trying the richer gravy again but even without those key ingredients, my kofta curry turned out so good.. It was finger licking good ๐Ÿ™‚
    I had one question though.. The onions that go into the kofta were crunchy.. Are they supposed to go in raw? Delicious, nevertheless.
    Two thumbs up to this recipe.

  4. I think 1-2 teaspoons of besan is too less. We require 4-5 teaspoons at least, that too making a heap over it. The balls crumbled in the pan for me with 2. Nevertheless we used it and it was awesome.

  5. First and foremost, thank you for the recipe. This is the first time I used raw bananas in my cooking. The kofta curry was very good. Though I made a few variations, the idea and spices used were just enough. I used 2 tbsps of gram flour and 1/2 TSP of baking powder to the koftas. Also a little extra paneer. Pureed the tomatoes and added finely chopped coriander stocks to the gravy while cooking. Didn’t add fresh cream at the end. But yes as suggested, added coriander leaves before serving. Thank you once again

Leave a Reply

Your email address will not be published. Required fields are marked *