449. raw banana and paneer kofta curry

November 3, 2014mayurisjikoni
Blog post

raw banana, sweet plantain, plantains

My mum use to make raw banana or plantain bhajias or fritters for Ekadashi. No measurements, she would just mix grated banana with mashed potatoes and spices. Simple and yummy. However, I was yearning for some kofta curry. Ekadashi and kofta curry. Well that is possible. I made them with plantains and paneer. Kofta curry without onions and garlic you might question? Well its totally possible. I didn’t want to make rajgira puris as I find them too oily. Instead, I made some farari theplas and the meal was ready.
Normal sweet bananas are eaten as a fruit and the green plantains, sweet plantains or raw bananas are different. They belong to the banana family but are used as a vegetable. The fleshy part of the plantain is low in sugar, starchy and gluten free. Ripe plantains may turn black but the fleshy part retains its shape when cooked. Plantains have a thicker skin compared to normal sweet bananas. You can use cooked plantains instead of potatoes. Some prefer to remove the skin and cook the flesh and some cook it with the skin and then peel it off. I prefer to boil it with the skin as its easier to peel it off once cooked.




Serves 4-6

For the koftas :
4 raw bananas (will give you approx. 1½ cups mashed plantain pulp)
1 cup (125g) grated paneer
2 tbsp arrowroot or cassava flour or potato flour
¼ tsp turmeric powder (haldi)
1 tsp ginger paste
1 tsp green chilli paste
½ tsp cinnamon powder
¼ tsp clove powder
1 tbsp lemon juice
2 tbsp chopped fresh coriander (dhania)
1 tsp salt
enough water to boil the plantains
oil for deep frying

For the gravy :
2 cups tomato puree
1 tsp green chilli paste
1 tsp ginger paste
½ cup cashew nuts
¼ tsp turmeric powder
2 tbsp fresh cream
½ tsp garam masala
¼ cup fresh grated coconut
1 tsp red chilli powder
¾ -1 tsp salt
2 tbsp chopped fresh coriander
2 tbsp oil
1 tsp cumin seeds

Preparation of the koftas :

  1. Wash the plantains thoroughly. Trim both ends. Cut into half.
  2. Put the cut pieces into a saucepan. Cover it with water.
  3. Add ¼ tsp turmeric powder.
  4. Cover the pan and place it over medium heat.
  5. Cook till the plantains are done.
  6. Remove them from the water and let it cool slightly.
  7. Peel the plantains.
  8. Mash it.
  9. Add the rest of the ingredients for the kofta.
  10. Mix well.
  11. Take about a tablespoonful of the mixture and roll it into a ball. You will get approximately 24 balls.
  12. Heat the oil in a wok or karai.
  13. When it is hot, fry 6-8 koftas turning them frequently. Fry them till they are light golden brown.
  14. Keep them on the side till required.
Preparation of the gravy :
  1. Roast the cashew nuts over very low heat for 3-4 minutes.
  2. When the nuts are cool, process it in a processor to a coarse powder.
  3. Grind the coconut also.
  4. Heat 2 tbsp of oil in a wide pan over medium heat.
  5. Add cumin seeds.
  6. Add  coconut paste and stir fry for a few seconds. Add green chilli and ginger paste.
  7. Mix and add the cashew nut powder.Stir fry for a few seconds.
  8. Add  garam masala, turmeric and red chilli powder.
  9. Add tomato puree and salt.
  10. Mix and let it cook over low heat till the gravy becomes thick.
Final preparation :
  1. Add fresh cream and koftas to the gravy. Mix gently.
  2. Garnish with coriander and serve.
Tips :
  • Add coconut milk instead of fresh cream.
  • Adjust the spices according to your taste.
  • If the gravy becomes too thick add a little bit of water.
  • Can add peanuts instead of cashew nuts.
You may want to check out the following :
Arti’s pea kofta curry
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  • Linsy Patel

    November 3, 2014 at 8:14 pm

    wow no onion in gravy? still looks very delicious.

  • Hema

    November 4, 2014 at 4:33 pm

    Koftas look so delicious, looks like a perfect Jain recipe..

  • Lucky Sign

    May 12, 2016 at 7:08 am

    amazing step by step pictures..looks so good and beautiful. thankyou for shearing. chowringhee vijay nagar

  • Mayuri Patel

    May 16, 2016 at 4:47 pm

    You're welcome.

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