Navratri Special Raw Banana Malai Kofta

Name: Navratri Special Raw Banana Malai Kofta
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 big Raw Banana boiled; 2 medium Potatoes boiled; 1 tsp ginger paste; 2 green chillies paste; 2 green chillies chopped; 1/2 tsp cumin seeds; 1 tbsp coriander chopped; As per taste rock salt; 1/4 th tsp sugar; 1/2 tsp roasted cumin powder; 1 tbsp coconut scraped; 1/4 th tsp garam masala; 2-3 tbsp arrowroot powder or water chestnut or buckwheat flour; As needed peanut oil for deep frying; 2 tbsp curd; 1 tbsp malai or fresh cream; 1/4 th cup milk; 5-6 cashewnuts; 1 tsp sesame or melon seeds; 2 green chillies; 1/4 th tsp red chilli powder; 1/2 tsp garam masala powder; 1 tsp cumin seeds; 1/2 tsp cumin powder; 2 tbsp fresh tomato puree; 2 green cardamoms; 1 inch cinnamon; 4 cloves; 1/4 th cup coconut milk; As needed rock salt

Kumkum Chatterjee @cook_12055532

#Mar #W4
Raw Banana Malai Kofta is a delicious recipe to prepare without onion or garlic when Indians observe fast for Navratri or any other religious occasions. These are spiced deep fried crisp balls made with unripe green bananas, some Indian spices,herbs and a binding flour. They are then dipped in a creamy and mildly spiced but delicious gravy.Serve them with sama rice pulao, water chestnut or buckwheat flour puris or roti .

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

4 servings

For Kofta:
1 bigRaw Banana boiled
2 mediumPotatoes boiled
1 tspginger paste
2green chillies paste
2green chillies chopped
1/2 tspcumin seeds
1 tbspcoriander chopped
As per taste rock salt
1/4 th tsp sugar
1/2 tsproasted cumin powder
1 tbspcoconut scraped
1/4 th tsp garam masala
2-3 tbsparrowroot powder or water chestnut or buckwheat flour
As neededpeanut oil for deep frying
For Gravy :
2 tbspcurd
1 tbspmalai or fresh cream
1/4 th cup milk
5-6cashewnuts
1 tspsesame or melon seeds
2green chillies
1/4 th tsp red chilli powder
1/2 tspgaram masala powder
1 tspcumin seeds
1/2 tspcumin powder
2 tbspfresh tomato puree
2green cardamoms
1 inch cinnamon
4 cloves
1/4 th cup coconut milk
As neededrock salt
1/4 th tsp sugar
1 pinchhing (asafoetida)
2 tbsppeanut oil
1 tspghee (clarified butter)
1 tbspcoriander leaves chopped

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Steps

45 minutes

1

Cut both ends of raw banana.Chop and pressure cook with potatoes upto 2 whistles. Release steam after 5 minutes.Cool and peel the skin of both.Mash them with a masher till smooth. They should not be over boiled.Add rock salt to taste, arrowroot or water chestnut or buckwheat flour.Also add scraped coconut, ginger and green chilli paste, finely chopped green chillies, coriander leaves,sugar to taste, cumin seeds, garam masala powder and red chilli powder.Mash all to combine.
2

Add some more arrowroot powder if needed.Divide into 14 to 16 koftas.Toss them in some arrowroot powder and make smooth balls.Heat peanut oil and deep fry them till golden and crispy.
3

For gravy :
Blend to a creamy smooth paste, curd,malai or fresh cream, cashewnuts and sesame or melon seeds alongwith 1/4 th cup milk.Remove excess oil.Heat 2 tbsp oil and 1 tsp ghee in a wok.Temper it with cumin seeds,half crushed whole garam masalas, hing (asafoetida).
4

When they splutter,add the blended paste.Add tomato puree,ginger green chilli paste,red chilli powder,cumin powder,rock salt and sugar to taste.Fry till moisture dries and oil leaves sides.Add 1/4 th cup warm water and coconut milk and cook till gravy thickens.
5

Sprinkle garam masala and mix. Add chopped coriander.Drop the fried koftas in the gravy and simmer for 2 minutes. Serve hot immediately to avoid the koftas to turn mushy.