Plantain (raw banana) kofta step-by-step recipe with photos.
About this recipe
Kofta is deep-fried meat/veggie balls in silky smooth gravy. Typically, veg koftas are made with potatoes and paneer and soaked in a rich gravy. But the Bengali-style kofta curry is made with plantains and is usually soaked in a light runny gravy.
While I love the taste that plantains add to kofta, I am not a big fan of the light gravy that it is soaked in. So I make the same rich gravy that I would make for a paneer kofta. And this fusion tastes exceptionally well.
Next time skip your regular meatballs/veg koftas and try this recipe instead. I am sure you will love it as much as we do.
For a variation, try delicious paneer kofta.
Click here for more banana recipes where banana is used as the main ingredient.
Plantain kofta step by step instructions
1. Mashed plantain, potatoes mixed with onion and spices
2. Make small balls of the mixture
3. Fry koftas till golden brown
4. Fry onions till golden brown
5. Onion fried and ready to grind
6. Simmer gravy until oil separates, then add the fried kofta balls
Plantain koftas served with roti/flatbread
FOR THE KOFTA:
FOR THE GRAVY:
- 1 large onion chopped
- ½ inch ginger grated
- 1 clove garlic grated
- ½ cup tomato puree
- 2 teaspoon Kashmiri red chilli powder
- 1 teaspoon garam masala
- 2 tablespoon ghee (can be replaced with oil)
- 10 cashew
- 3 tablespoon yogurt
- 1 tablespoon poppy seeds
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon dried fenugreek leaf (kasuri methi)
- Coriander leaves for garnish
- Salt to taste
- Almond flakes and raisins for garnish, optional
TO MAKE KOFTA:
- Boil potatoes and plantain in water with skin on. Cool completely and peel the skin
- Mash them together and set aside
- Heat 1 tablespoon ghee in a frying pan or kadhai and add chopped onions. Saute until they are golden brown
- Add cumin, coriander, red chilli powder, and garam masala and saute for a minute
- Turn off the flame and add the mashed potato-plantain mixture and besan
- Mix well and let it cool
- Make small balls of the cooled mixture and set aside for 10-15 minutes
- Heat oil in a frying pan and fry the koftas until golden brown
TO MAKE THE GRAVY:
- Soak cashew in water for 30 minutes
- Grind the poppy seeds into a fine powder in a coffee grinder. (Alternatively, if you have an Indian mixer, soak the poppy seeds for an hour and grind along with other ingredients in step 4)
- In a frying pan or kadai, heat 1 tablespoon ghee and fry onion on medium heat until golden brown. Add ginger, garlic and saute for 1-2 minutes. Let it cool completely
- Grind the cooled onion, ginger, garlic mix along with cashew, poppy seeds, tomato puree, and yogurt into a smooth paste
- In the same frying pan, add 1 tablespoon ghee. Add the ground mixture and bring it to boil
- Add Kashmiri red chilli powder, cumin powder, coriander powder, and salt. Mix well. Add some water if the mixture is too dry
- Reduce heat, cover and simmer until completely cooked and the oil separates
- Add 1-2 cups hot water and adjust the consistency of the gravy
- Add the fried koftas and simmer for a minute
- Rub kasuri methi between your palm and add it in. Also, add garam masala. Mix well.
- Garnish with coriander leaves, raisin and almond flakes
- Serve hot with rice/roti