Kele Ka Kofta or Raw Banana Kofta is a popular North Indian Recipe prepared by simmering Banana Kofta in Tomato Onion gravy. The taste of the recipe depends on the way the kofta and the curry is prepared. There are different types of kofta recipe but Kele Ka Kofta is very famous. I have already shared Lauki Ka Kofta. Today I am going to share Kele Ka Kofta.
I frequently make Lauki Ka Kofta at my home. But Kele Ka Kofta was never in my menu as I didn’t knew, how to prepare it. The first time I had Kele Ka Kofta was in my sister’s home. It was then that I asked about the process to prepare. I came back to my home and prepared it. It came out good in the first attempt only. From then I started preparing it regularly in my kitchen.
To prepare Kele Ka Kofta, we need to boil the raw banana first. After it cools down, peel off the outer layer and then mash it. You can either mash the boiled bananas with a masher or with your palm. Add Chopped Onion, Grated Paneer, Gram Flour and other ingredients to the mashed bananas and mix it. There is no need to add water while mixing boiled bananas with other ingredients. Make small balls from it and then deep fry in oil till light golden brown. While frying the kofta’s, we must keep in mind to fry it in low flame so that it gets cooked properly from inside. If there is any presence of moisture in the kofta’s, the taste will not come out good. Also we must keep stirring the kofta’s so that it doesn’t burn.
The next step is to prepare the curry. To prepare the curry, make Tomato and Onion Paste. Fry the Onion Paste till it is golden brown in colour and start leaving oil. Then add Tomato Paste and fry it for few minutes. Then add spices to it and fry till it start leaving oil. Add water to it and allow it to simmer. Switch off the stove and then add the kofta’s to the curry. Serve it hot by garnishing with Coriander Leaves.
To make the Kele ka kofta recipe tastier, curry is very important. Make the curry thicker. To make thick curry, you can add besan to the curry. Mix the gram flour in small amount of water and then add it to the curry. It is however optional. Another most important part is the proper cooking of Onion Paste. Fry the onion till it turns golden brown in colour. If it is not cooked properly, the curry will not taste good. It will give a raw taste. Also make small holes in the kofta’s with the help of fork before adding it to the curry. It lets the spices to enter inside the kofta and make them even tastier. Let’s start preparing Kele Ka Kofta.
Please try our Paneer Recipes. Also try our other Curry Recipes…
Kele Ka Kofta/Raw Banana Kofta Curry
Ingredients:
For Banana Kofta (Kela Kofta)
- 4 piece Raw Banana (Kachcha Kela)
- 1/4 cup Grated Paneer
- 1 medium Finely Chopped Onion
- 1/4 cup Besan
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chilli Powder
- 1/4 teaspoon Ginger Garlic Paste
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Aamchur Powder
- 2 tablespoon Finely Chopped Coriander Powder
- Salt to Taste
- Oil for Deep Frying
For Curry:
- 2 medium Onion Paste
- 4 medium Tomato Paste
- A pinch Heeng
- 1/2 teaspoon Cumin Seeds
- 2 teaspoon Ginger Garlic Paste
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chilli Powder
- 1 teaspoon Kashmiri Red Chilli Powder
- 2 teaspoon Coriander Powder
- 1/4 teaspoon Garam Masala
- 2 tablespoon Chopped Coriander Leaves
- 1/2 teaspoon Kasuri Methi
- 1-2 piece Slit Green Chilli
- 3 tablespoon Oil
- 1/2 cup Water
- Salt to Taste
Instructions:
To make Banana Kofta (Kele Ka Kofta):
- Take the Raw Bananas in a cooker and boil them for 3-4 whistles or until it is properly cooked.
- Switch off the stove and allow the cooker to cool down. Take out the boiled bananas and peel off the outer skin.
- Take the peeled bananas in a large bowl. Mash them with the potato masher or with your palm so that there are no lumps.
- Add Grated Paneer, Chopped Onion, Gram Flour, Turmeric Powder, Red Chilli Powder, Ginger Garlic Paste, Coriander Powder, Aamchur Powder, Chopped Coriander Leaves and Salt.
- Mix all the ingredients properly so that they are evenly mixed. Keep it aside for few minutes before making kofta balls from it.
- Now make small kofta balls from the mixture and keep them in a plate. Prepare kofta balls for all the mixture.
- Next heat Oil in kadai over medium heat. Dip the kofta’s into the oil. Reduce the heat to low flame and deep fry them till they are light golden in colour.
- Take them out from the oil and place them in kitchen paper towel so that the excess oil is absorbed. Deep fry all the kofta’s and keep in a separate plate.
To make Banana Kofta Curry Recipe:
- Heat Oil in a kadai over medium heat. Add Cumin Seeds and Hing. Allow it to crackle.
- When the crackling stops, add Ginger Garlic Paste and sauté it for a minute.
- Next add Onion Paste to it. Fry the onion paste till they are golden brown in colour.
- After frying the onion, add Tomato Paste and cook till it starts leaving oil on the sides of the kadai.
- Add all the spices such as Turmeric Powder, Red Chilli Powder, Kashmiri Chilli Powder, Coriander Powder, Garam Masala and Salt.
- Mix it and fry the spices for 4-5 minutes till they are properly cooked.
- Next add water to the spices and allow it to simmer for another 4-5 minutes.
- Add Chopped Coriander Leaves and Kasuri Methi. Let it boil for few more minutes.
- Switch off the stove and add the Banana Kofta to the curry and let it rest.
- Banana Kofta is ready to be served. Serve it by garnishing it with Coriander Leaves and Slit Green Chilli over it. Serve it with your favourite Rice recipes or Roti.
Notes:
- To make the gravy thicker, you can add besan paste to the gravy. Prepare the besan paste by adding water to it and mixing it.
- To give the gravy a creamy touch, you can add Fresh Cream to the gravy. You can also garnish with fresh cream while serving.
- Add Gram Flour as per requirement to bind the kofta. Adding excess gram flour will make the kofta hard after deep frying.
- If you want you can add the koftas while simmering the curry. But remember to boil for few minutes as it can break the koftas.
- To cook the kofta from all side and from inside, fry them in low flame so that the moisture is absorbed.
