Raw Banana Kofta Curry Recipe – Authentic Potato & Besan Kofta

Last Updated on 2 months by Neha Deshmukh

Raw Banana Kofta Curry Recipe – Authentic Potato & Besan Kofta

Hey everyone! If you’re anything like me, you absolutely love a good kofta curry. There’s just something so comforting about those melt-in-your-mouth koftas swimming in a rich, flavorful gravy. Today, I’m sharing my family’s recipe for Raw Banana Kofta Curry – a delightful blend of textures and tastes that’s sure to become a new favorite. I first made this for a Diwali gathering, and it was a huge hit!

Why You’ll Love This Recipe

This Raw Banana Kofta Curry isn’t just delicious; it’s also surprisingly satisfying. The raw banana koftas offer a unique, slightly sweet counterpoint to the tangy and subtly spiced potato gravy. It’s a bit of work, yes, but trust me – the end result is so worth it. Plus, it’s a fantastic way to impress your family and friends with a truly authentic Indian dish.

Ingredients

Here’s what you’ll need to create this magic:

• 2 medium raw bananas
• 2 tbsp Bengal Gram flour (besan)
• 1 tbsp whole wheat flour (atta)
• 1 tsp ginger paste
• 1 tsp garlic paste
• Salt to taste
• A splash of oil (for frying & tempering)
• 2 medium potatoes
• 4 green cardamom
• 4 cloves
• 1 tsp ginger paste
• 0.5 tsp garlic paste
• 0.5 tsp turmeric powder
• 0.75 tsp red chili powder
• 1 tbsp cumin powder
• 2 tbsp oil (for tempering)
• 1 tsp sugar

Ingredient Notes

Let’s talk ingredients! Raw bananas are the star here – they give the koftas a lovely texture. Make sure they’re firm, but not rock hard.

Besan (Bengal Gram flour) and atta (whole wheat flour) bind the koftas beautifully. You can adjust the ratio slightly if needed, but this balance works perfectly for me.

And don’t underestimate the power of those whole spices! Cardamom and cloves aren’t just for fragrance; they add a warm, aromatic depth to the gravy that’s simply divine.

Kofta curries vary so much across India. Some regions use meat, others vegetables, and the gravy can range from creamy and rich to light and tangy. This version leans towards a North Indian style, with a tomato-based gravy and a touch of sweetness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and boil the raw bananas with a pinch of salt until they’re soft – about 3-4 whistles in a pressure cooker should do the trick. Once cooked, drain and let them cool completely.
2. Now, mash those boiled bananas really well. You want a smooth consistency. Add the besan, atta, ginger paste, garlic paste, salt, and a splash of oil. Mix everything together to form a slightly sticky dough.
3. Shape the dough into small, round balls – about 1-inch in diameter.
4. Heat oil in a deep frying pan or wok. Carefully deep-fry the koftas until they’re golden brown and crispy. Drain them on paper towels to remove excess oil.
5. In a separate wok, heat 2 tbsp of oil. Add the cardamom and cloves and let them sizzle for a few seconds – this is the tempering, and it’s key to the flavor!
6. Add the cubed potatoes and sauté them until they’re nicely browned.
7. Stir in the ginger paste, garlic paste, turmeric powder, red chili powder, and cumin powder. Mix well and add a little water to prevent burning. Cook until the oil starts to separate from the mixture.
8. Pour in 3-4 cups of water, add the sugar and salt, and bring the gravy to a simmer. Let it cook until the potatoes are tender.
9. Gently add the fried koftas to the gravy. Simmer for just 2-3 minutes to allow them to soak up all those delicious flavors.
10. Serve hot with basmati rice or your favorite Indian bread!

Expert Tips

• Don’t overcrowd the pan when frying the koftas. Fry them in batches to ensure they get crispy and evenly cooked.
• Make sure the oil is hot enough before adding the koftas. If it’s not hot enough, they’ll absorb too much oil and become soggy.
• Taste the gravy and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your oil is plant-based.
• Gluten-Free Adaptation: Use gluten-free besan and atta. There are some great gluten-free atta options available now.
• Spice Level Adjustment: For a milder curry, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for extra heat!
• Festival Adaptations: This dish is perfect for special occasions like Navratri or Diwali. It’s a festive and flavorful addition to any celebratory meal.

Serving Suggestions

This Raw Banana Kofta Curry is best served hot with fluffy basmati rice. A side of raita (yogurt dip) and a simple salad can complete the meal. It also pairs beautifully with naan or roti.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The koftas might lose a little of their crispness upon reheating, but the flavor will still be amazing!

FAQs

What is the best way to prevent the koftas from becoming hard?

Don’t overcook the koftas when frying, and don’t simmer them in the gravy for too long. Gentle handling is key!

Can I make the koftas ahead of time?

Yes, you can! You can prepare the koftas and fry them, then store them in an airtight container in the refrigerator for up to a day. Reheat them briefly in the oven or a pan before adding them to the gravy.

What type of oil is best for deep-frying the koftas?

Vegetable oil, canola oil, or sunflower oil are all good choices. They have a high smoke point and a neutral flavor.

Can I use a different type of flour instead of atta?

You can try using rice flour or cornstarch as a substitute for atta, but it might slightly alter the texture of the koftas.

How can I adjust the sweetness of the gravy?

Simply add more or less sugar to taste.

What is the significance of tempering in this recipe?

Tempering (or tadka) is a fundamental technique in Indian cooking. It involves heating whole spices in oil to release their flavors and aromas, which then infuse the entire dish. It adds a depth of flavor that’s hard to achieve any other way!