Raw Banana Kofta Curry Recipe | Kacche Kele Ke Kofte | Tips for Perfect Koftas | Jain Recipe | Ruchi

raw bananas

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini provides a similar texture while being lower in calories.

chickpea flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

All-purpose flour is more widely available and less expensive.

garam masala

🥗Healthier: cumin and coriander mix

💰Cheaper: curry powder

Curry powder is often less expensive and readily available.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Bell peppers are milder and cheaper, suitable for those who prefer less heat.

Cut 2 raw bananas in half.

Place the bananas in a bowl and add water to the pressure cooker.

Place a ring in the cooker and pressure cook the bananas with the peels for 4 whistles (1 whistle on high flame and 3 whistles on low flame).

Once the cooker cools down, open it carefully and mash the bananas while they are hot, or grate them if they are cool.

Add 100 grams of crumble paneer, 1.5 tablespoons of roasted gram flour, 0.5 teaspoon of chaat masala, 3 finely chopped green chilies, coriander leaves, 0.25 teaspoon of garam masala, and salt to taste to the mashed bananas.

Mix all the ingredients well and divide the mixture into 6 equal parts.

Shape the mixture into smooth balls, optionally stuffing them with cashews and raisins.

Heat oil in a pan over medium heat and fry the koftas until golden brown, about 5-7 minutes, turning them to ensure even cooking.

Remove the koftas and place them on a tissue to drain excess oil.

In a separate pan, heat 1 tablespoon of oil and 1 tablespoon of ghee, then add 1 bay leaf, 1 piece of cinnamon, 2 cardamoms, and 3 cloves, frying for a few seconds.

Add 1 teaspoon of cumin seeds and fry for a few more seconds.

Add 0.5 finely chopped capsicum and sauté for a couple of minutes.

Stir in 1 tablespoon of roasted gram flour and 1 teaspoon of dry ginger powder, sautéing for a few seconds.

Add 1 teaspoon of coriander cumin seed powder, 0.5 teaspoon of cumin seed powder, 0.25 teaspoon of turmeric powder, 1.5 teaspoons of Kashmiri red chili powder, and 1 teaspoon of garam masala, frying on low heat for 20-30 seconds.

Add 2 tablespoons of curd and stir vigorously, then add 2 pureed and strained tomatoes and cook for 5-6 minutes until the moisture has dried out.

Add salt to taste, 1 teaspoon of sugar, a generous sprinkle of kasuri methi, and some coriander leaves, mixing well.

Add water to bring the mixture to a gravy consistency and mix again.

Add the fried koftas to the gravy, reduce the flame, cover, and let it cook for 2 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens