Raw Banana Kofta (Kacche Kele ka Kofta)

One of the most revered, relished and loved dish from the Indian Cuisine is something that is served during special occasions, it is also one that finds its place on the 'Special Items' section within the menu at an Indian Restaurant. Yep, I am talking about the rich creamy and indulgent 'Kofta', usually made with a wide variety of vegetables and ingredients, these dumplings have found their way into the hearts of many food lovers. Today I made a Raw Banana Kofta (Kacche Kele ka Kofta), this dish is made with some exotic spices and in a silky smooth and creamy sauce. 

Raw Banana Kofta (Kacche Kele ka Kofta)

Ingredients for the Kofta 

• 1 medium to large sized raw banana (boiled and mashed) 
• 1/2 cup Paneer (grated) 
• 1.2 cup Besan 
• 1/2 cup Red Onion (finely chopped) 
• 1 Tbsp Adrak Lehsun (Ginger Garlic) Paste 
• 1 Tsp Dhania (Coriander) Powder
• 1 Tsp Jeera (Cumin) Powder
• 1 Tbsp Kashmiri Lal Mirch Powder
• 1/4 cup Kaju (Cashew Nuts) Chopped 
• Salt per your taste  

Ingredients for the Gravy/Sauce 

• 1 cup Red Onion
• 1 cup Tomatoes 
• 1 Tbsp Adrak Lehsun (Ginger Garlic) Paste  
• 2-3 Tbsp Whisked Dahi (Curd/Yogurt)
• 1/2 Cup Dhania Patta (Cilantro Leaves)
• 1/4 Cup Pudina Patta (Mint Leaves)
• 2 Tej Patta (Bay Leaves)
• 3 pods of Elaichi (Cardamom) 
• 1 medium sized Dalchini (Cinnamon stick) 
• 1 Tsp Jeera (Cumin Seed) 
• 1/2 Tsp Kasoori Methi (Dry Fenugreek Leaves) 
• 1 Tbsp Kashmiri Lal Mirch Powder
• 1-2 Sukha Lal Mirch (Dry Red Chillies) 
• 1/2 Tsp Haldi (Turmeric) Powder 
• 1/2 Tsp Fresh Cream
• 2 Tbsp Oil 

Procedure  

• Boil cut the raw banana into 2 inch pieces and boil in a pressure cooker
• Add salt and turmeric when boiling 
• Give it 2-3 whistles to boil to a soft consistency 
• Strain the water and peel the banana skin
• Add the boiled banana pieces to a mixing bowl
• Take a masher and mash the bananas to a soft paste 

Boil and Mash the Raw Bananas in a mixing bowl

Make a nice smooth paste after mashing the raw bananas

• Add chopped red onions, grated paneer, ginger garlic paste, salt, coriander powder, cumin powder, red chilly powder
• Add cashew pieces 

Add chopped onions, ginger garlic paste, grated paneer, salt, red chilly powder, cumin and coriander powder

• Add Besan and mix everything to form a soft dough 

Add besan to the mixture and mix all the ingredients well

Mix the ingredients in a mixing bowl and form a soft dough

• Make small dumpling sized balls from the dough for the koftas

Make small round dumplings for the kofta

• In an appe pan, add oil and let it heat on a medium flame

In an appe pan add oil and heat on a medium flame, add the dumplings to shallow fry 

• Shallow fry the koftas (dumplings) to golden brown in the appe pan (make sure you fry them well so that they cook through and through)

Shallow fry the koftas to a golden brown, Make sure they are cooked all the way through

• Remove the koftas and let them rest on a paper towel to remove any excess oil on the exterior surface
• Blend Onions, Ginger, Garlic, Tomatoes to a thick paste and set aside  

Blend onions, ginger, garlic and tomatoes to a smooth paste

• Heat oil in a non-stick pan on medium flame 
• Add the whole spices (Bay Leaves, Cardamom, Cinnamon) and cumin seeds to the pan and let them fry well
• When the cumin seeds start to splutter, add the onions tomatoes ginger garlic paste and allow it to cook well 

Cook the spices and the onions tomato paste to a nice gravy

• Add chopped mint and cilantro/coriander leaves to give it the herb'y goodness

Add chopped mint

Add chopped cilantro/coriander

• Add salt, turmeric, kashmiri red chilly powder and cook for 1-2 minutes

Add salt, turmeric, red chilly powder and kasoori methi to the sauce 

• When the mixture starts to ooze oil, add some water and allow it to cook for 5-6 minutes 

Allow the mixture to cook until it oozes oil

• Whisk curd/yogurt in a bowl to a smooth consistency and set aside 

Whisk curd/yogurt in a bowl and set aside

• Add whisked curd to the pan and allow the mixture to thicken on a simmer for 1-2 minutes (make sure you do not let the mixture curdle, it should form a smooth silky texture)

Add whisked curd/yogurt to the sauce and simmer

• When the mixture begins to ooze oil one more time the sauce is ready
• Add the koftas to the sauce and allow it coat well and absorb the gravy
• Garnish with cilantro and fresh cream 

Garnish the raw banana koftas with fresh cilantro/coriander and fresh cream

• Serve hot with parathas or rice 

Serve hot with parathas or rice