Name: Jain Raw Banana Kofta
Prep time: 20 min
Cook time: 30 min
Total time: 80 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1½ Raw Banana, boiled and mashed; ⅛ cup Gram Flour, besan, for binding; 1½ Tomato, pureed; 1 Green Chili Pepper, finely chopped; ¾ tsp Ground Coriander; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; ¼ tsp Garam Masala; ½ tsp Cumin Seeds; 4 Cashews, soaked and ground to paste; 1½ tbsp Cooking Oil, for gravy + extra for frying; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped for garnish

1 hr 20 mintotal

50 min hands-on30 min hands-off

Prep 20 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

In a mixing bowl, combine the thoroughly mashed raw bananas, gram flour, half of the green chillies, and a pinch of salt. Work the mixture into a cohesive dough.
Portion and shape the dough into small, uniform round balls (koftas).
Heat frying oil in a kadhai. Deep fry the koftas on medium heat until they develop a crisp, golden-brown crust. Drain carefully and set aside.
In a separate pan, heat the measured cooking oil. Add cumin seeds and allow them to crackle and release their aroma.
Introduce the remaining green chillies, sautéing briefly.
Pour in the tomato puree. Cook down the mixture patiently until the oil visibly separates from the masala base.
Incorporate the turmeric powder, red chilli powder, and coriander powder. Sauté the spices for 2 minutes to eliminate rawness.
2 min
Stir in the prepared cashew paste, cooking for another 3-4 minutes to enrich the gravy.
3–4 min
Pour in water and season with salt. Bring the gravy to a gentle simmer and let it mature for 5 minutes.
5 min
Dust the gravy with garam masala, then gently submerge the fried koftas.
Simmer for exactly 2 minutes to allow the koftas to absorb the flavors without breaking. Garnish with fresh coriander and serve immediately.
2 min

How to tell it's done

Delicate, melt-in-the-mouth koftas resting in a luscious, deeply spiced tomato-cashew reduction.

Getting it right

Tip

Prolonged boiling of the koftas in the gravy will cause them to disintegrate into a mush. Always drop them in just moments before serving.

What to serve it with

Serve steaming hot alongside fresh Phulkas, Parathas, or aromatic Jeera Rice.

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Ingredients