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Raw Banana/Plantain Kofta Curry

2021-02-20
  • Servings: 4
  • Prep Time: 5m
  • Cook Time: 20m
  • Ready In: 25m
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Nutritional Info

This information is per serving.

  • Calories

    219
  • Carbohydrates

    32g
  • Fat

    11g
  • Protein

    2g
  • Serving Size

    139g
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Raw Banana Kofta Curry or Kele Ke Kofte, raw banana kofta curry is one of the popular Kofta curry made with plantain fried dumplings or kofta served with a flavorful sauce. Serve the raw banana kofta curry with pulao and excellent side with flavored steamed rice or Rotis.

Ingredients (For Kofta)

  • 2 Raw Bananas
  • 2 Boiled Potatoes
  • 2 Tablespoons Basin (Chickpeas Flour)
  • 2 Teaspoons Red Chili Powder
  • 1 Teaspoon Jeera Seeds
  • 1 Teaspoon Salt
  • Coriander Leaves

Ingredients (For Curry)

  • 1 Teaspoon Shah Jeera
  • 1 Cup Onions Paste
  • 1 Teaspoon Turmeric Powder
  • 1 Teaspoon Ginger Garlic Paste
  • 1 Cup Tomato Puree
  • 2 Teaspoons Red Chili Powder
  • 2 Teaspoons Sambar Powder
  • 1 Teaspoon Coriander Powder
  • 1 Teaspoon Garam Masala
  • 1 Cup Water
  • 1/2 Teaspoon Jeera Powder
  • 1/2 Teaspoon Kasuri Methi
  • Coriander Leaves

Method (For Kofta)

  1. Boil 2 raw bananas and 2 potatoes. Once they are boiled mash them.
  2. Add 2 tablespoons basin (chickpeas flour), 2 teaspoons red chili powder, 1 teaspoon Jeera, 1 teaspoon salt, and coriander leaves as required. Mix everything well.
  3. Oil the hands and give the desired shape and keep the koftas ready to fry.
  4. Fry them in medium hot oil. Fry until golden brown.

Method (For Curry)

  1. Heat 1 tablespoon oil and add 1 teaspoon Shah Jeera, 1 cup onion paste, and sauté well.
  2. Add 1 teaspoon turmeric powder and 1 teaspoon ginger garlic paste & mix it well.
  3. Add 1 cup of tomato puree and mix well.
  4. Add 2 teaspoons red chili powder, 2 teaspoons sambar powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, and mix well.
  5. Add salt to taste. Once the oil separates, add 1 cup of water. Cover the lid and cook for 10 minutes.
  6. Add 1/2 teaspoon cumin powder and 1/2 teaspoon Kasuri Methi. Once gravy becomes thick, add coriander leaves and turn off the stove.
  7. Take the gravy into the serving bowl and add the koftas.
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