Raw Banana Kofta Recipe – Authentic Indian Kofta Curry with Cashew Gravy

Last Updated on 4 months by Neha Deshmukh

Raw Banana Kofta Recipe – Authentic Indian Kofta Curry with Cashew Gravy

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 – a slightly unusual but incredibly delicious take on this classic Indian dish. I first made this for a family gathering and it was a huge hit! It’s a little bit of work, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This Raw Banana Kofta recipe isn’t your average kofta. Using raw bananas (kachkeela) gives the koftas a unique, slightly sweet flavor and a wonderfully soft texture. The cashew gravy adds a luxurious richness that’s just divine. It’s a beautiful blend of textures and tastes – soft koftas, creamy gravy, and a lovely warmth from the spices. Plus, it’s a fantastic way to enjoy a vegetable in a truly special way!

Ingredients

Here’s what you’ll need to make this amazing Raw Banana Kofta:

• 2 Raw bananas
• 3 tbsp Paneer (Indian cottage cheese)
• 1 Onion
• 1 tbsp Besan (gram flour)
• 1 tsp Ginger-Green chili paste
• ½ tsp Coriander powder
• Pinch of Amchur powder (dry mango powder)
• 2 tbsp Coriander leaves, chopped
• Salt to taste
• Oil for deep frying
• 1” Cinnamon stick
• 1 Cardamom
• 1 Tomato
• 1 tsp Green chillies-ginger paste
• ¼ tsp Turmeric powder
• ½ tsp Red chilli powder
• Pinch of Cumin powder
• 1 ½ tsp Coriander powder
• ¼ tsp Garam Masala
• 10 Cashews
• 1 tbsp Fresh cream

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Raw Bananas: These are key! Make sure they’re firm but not rock hard. The slight starchiness is what gives the koftas their structure.
• Paneer: Adds a lovely softness to the koftas. You can grate it or crumble it – whatever you prefer.
• Cashew Paste: This is what makes the gravy so incredibly creamy and rich. Don’t skip this! Soaking the cashews beforehand is essential for a smooth paste.
• Spice Variations: Feel free to adjust the spices to your liking. Some regions in India add a touch of fennel seeds or dried pomegranate seeds (anardana) for extra flavor. My grandmother always added a tiny pinch of hing (asafoetida) to the gravy – it adds a wonderful depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the raw bananas with a pinch of turmeric in water until they’re soft. This usually takes about 15-20 minutes. Once cooled, peel and grate them.
2. In a large bowl, combine the grated bananas, paneer, finely chopped onion, besan, ginger-green chili paste, coriander powder, amchur powder, salt, and chopped coriander leaves. Mix everything really well with your hands – this is the best way to ensure everything is combined.
3. Now, shape the mixture into lime-sized balls. Don’t worry if they’re not perfect!
4. Heat oil in a deep frying pan. Carefully drop the koftas into the hot oil and deep-fry until they’re golden brown and crispy. Drain on paper towels.
5. While the koftas are frying, let’s make the gravy. Heat a little oil in a pan and temper with cinnamon and cardamom.
6. Add the chopped onion and sauté until golden brown. Then, add the ginger-green chili paste and sauté for another minute.
7. Add the tomato puree, turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté for a few minutes until the oil starts to separate.
8. Add the cashew paste and simmer with water for about 10-15 minutes, or until the gravy has thickened to your desired consistency.
9. Finally, add the garam masala and gently pour the hot gravy over the fried koftas. Simmer for another 5 minutes to allow the flavors to meld.
10. Garnish with a swirl of fresh cream and a sprinkle of coriander leaves. Serve hot!

Expert Tips

• Preventing Koftas from Falling Apart: Make sure the banana mixture isn’t too wet. If it is, add a little more besan. Also, don’t overcrowd the pan when frying.
• Frying Temperature: The oil should be hot enough to cook the koftas through, but not so hot that they burn.
• Gravy Consistency: Adjust the amount of water to achieve your desired gravy consistency.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the paneer with crumbled tofu or mashed potatoes. Use a plant-based cream for garnish.
• Gluten-Free Adaptation: Ensure your besan (gram flour) is certified gluten-free.
• Spice Level: Adjust the amount of red chili powder to control the spice level. For a milder curry, use just a pinch. For a spicier curry, add more! My friend loves to add a finely chopped green chili to the gravy.
• Festival Adaptations: This recipe is perfect for Navratri or Janmashtami, as it uses bananas and avoids onion and garlic (you can easily omit the onion if needed).

Serving Suggestions

Raw Banana Kofta is best served hot with:

• Steamed rice
• Naan or roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover Raw Banana Kofta 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

1. What is the best way to prevent the koftas from falling apart while frying?

Make sure your banana mixture isn’t too wet and that the oil is at the right temperature. Don’t overcrowd the pan!

2. Can I make the cashew paste ahead of time? How should I store it?

Yes, absolutely! You can make the cashew paste a day or two in advance. Store it in an airtight container in the refrigerator.

3. What is the role of amchur powder in this recipe? Can I substitute it?

Amchur powder adds a lovely tangy flavor. If you don’t have it, you can substitute it with a squeeze of lemon juice.

4. Can I bake the koftas instead of deep-frying them? What adjustments should I make?

Yes, you can! Preheat your oven to 200°C (400°F). Place the koftas on a baking sheet lined with parchment paper and bake for about 20-25 minutes, flipping halfway through. They won’t be as crispy as fried koftas, but they’ll still be delicious.

5. What side dishes complement Raw Banana Kofta perfectly?

Steamed rice, naan, roti, and a cooling raita are all excellent choices.

6. How can I adjust the sweetness of the gravy?

If you prefer a less sweet gravy, reduce the amount of cashew paste. You can also add a squeeze of lemon juice to balance the sweetness.

Enjoy making this delicious Raw Banana Kofta! I hope it becomes a favorite in your home, just like it is in mine. Happy cooking!