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Raw Banana Kofta Curry

INGREDIENTS:

For the Koftas:
  1. Raw Banana 2 boiled and mashed
  2. Potato 1 boiled and mashed
  3. Onion 1 finely chopped
  4. Ginger 1 -inch grated
  5. Green Chilis 2-3 finely chopped
  6. Coconut 1/4 cup grated
  7. Turmeric Powder 1/2 tsp
  8. Garam Masala Powder 1/2 tsp
  9. Coriander leaves chopped 1-2 tbsp 
  10. All-purpose Flour 1 tbsp
  11. Rice flour 1 tbsp
  12. Salt to taste 
  13. Sugar 1/2 tsp 
  14. Oil for frying
For the Gravy:
  1. Onion 1 pureed
  2. Ginger-Garlic Paste 1 tbsp
  3. Tomatoes 2 pureed
  4. Cashew paste 2 tbsp
  5. Kashmiri Red Chili Powder 1 tsp
  6. Turmeric Powder 1/2 tsp
  7. Coriander Powder 1 tsp
  8. Bay Leaf 1
  9. Cream 2 tbsp (optional)
  10. Oil 2 tbsp
  11. Salt to taste
  12. Water as needed

METHOD:

Serving Size: 4-5

Heat 1 tbsp of oil in a pan. Sauté the onions until translucent. Add the ginger, green chilis, and grated coconut. Toast the coconut for 1-2 minutes until fragrant but not brown.

Add the mashed banana and potatoes, along with all the spices. Sauté for 3-4 minutes until the mixture comes together, and leave the sides of the pan.

Let the mixture cool, then mix in the all-purpose flour and rice flour. Shape into small round balls. Deep-fry or shallow-fry until golden and crisp.

Heat the oil in a pan. Add the bay leaf and onion paste and saute until the raw smell dissipates. Add ginger-garlic paste and cook till fragrant. 

Add tomato puree and cook until the oil separates. Stir in the dry spices and cashew paste. Add water and simmer for 5–7 minutes. Add cream (if using) and adjust the seasoning. Add the koftas just before serving or spoon the gravy over them in a serving platter.


Sprinkle freshly grated coconut on top of the koftas and garnish with coriander leaves. Serve with either steamed rice or paratha, along with a side of raita.





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