Name: Raw Banana spinach kofta curry recipe by Swapna Sunil at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: For the koftas : 2 medium sized : Plantains; 1 cup packed : Spinach chopped; 2 no : Green chillies finely chopped; 3 tbsp : Chick pea flour/ Besan; 2 tbsp : Chopped Cashew nuts; 2 tbsp : chopped raisins; 1 tsp : Ginger Garlic paste; 1/2 tsp : Cumin powder; 1/2 tsp : Garam masala; 1/2 tsp : Red chilli powder; 1/4 tsp : Turmeric; Salt to taste; Oil for shallow frying; For the gravy : 1 medium : Onion chopped; 2 no : Medium Tomato diced; 1 tsp : Ginger Garlic paste; 8 to 10 : Cashews; 2 tbsp : oil; 1 tsp : Shahi jeera; 1 tsp : Red chilli powder; 1/4 tsp : Turmeric; 1 tbsp : Coriander powder; 1 tsp : Garam masala; Salt to taste; 1 tsp : Sugar; 1/2 cup : Milk; Water as needed; 1 tbsp : Crushed Kasoori Methi; 2 tbsp : finely chopped Cilantro

Ingredients Serving: 6

For the koftas : 2 medium sized : Plantains
1 cup packed : Spinach chopped
2 no : Green chillies finely chopped
3 tbsp : Chick pea flour/ Besan
2 tbsp : Chopped Cashew nuts
2 tbsp : chopped raisins
1 tsp : Ginger Garlic paste
1/2 tsp : Cumin powder
1/2 tsp : Garam masala
1/2 tsp : Red chilli powder
1/4 tsp : Turmeric
Salt to taste
Oil for shallow frying
For the gravy : 1 medium : Onion chopped
2 no : Medium Tomato diced
1 tsp : Ginger Garlic paste
8 to 10 : Cashews
2 tbsp : oil
1 tsp : Shahi jeera
1 tsp : Red chilli powder
1/4 tsp : Turmeric
1 tbsp : Coriander powder
1 tsp : Garam masala
Salt to taste
1 tsp : Sugar
1/2 cup : Milk
Water as needed
1 tbsp : Crushed Kasoori Methi
2 tbsp : finely chopped Cilantro

Instructions

Cut the raw banana or plantain into halves and pressure cook for 2 whistles.
Peel its skin and Grate the cooked plantain. Add it to a wide bowl along with the rest of the ingredients listed under koftas.
Without adding any water knead them until combined..
Divide the mixture into small portions and roll them into koftas.
Add enough oil in a sauce pan for shallow frying and fry the koftas in hot oil until golden. Drain them on a paper towel and set ready.
For the gravy : Heat a deep pan or kadai with a teaspoon of oil . Add the shahi jeera and allow it to splutter.
Stir in the chopped onion and fry until it lightly golden.
Next add the diced tomato , ginger garlic paste and cashews. Saute until tomatoes turn soft.
Turn off the heat and cool them to room temperature. Later add them to a blender and make a smooth puree of it , adding few spoons of water if required.
Heat the same pan with remaining oil and pour in the pureed onion tomato. Cook on low to medium heat stirring in intervals until most of the moisture evaporates.
Next add the coriander, red chilli,turmeric, garam masala powders , salt , sugar and chopped cilantro. Give them a good mix and cook for a minute or two.
Later add the milk along with some water required to attain a gravy consistency. Bring this to a gentle boil on low heat.
Later slide in the fried koftas and simmer for couple more minutes.
Lastly sprinkle the crushed kasoori methi and serve hot with any Indian bread or rice varieties.

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