Raw bananas may not look exciting, but in Indian kitchens they are a hidden treasure. Their neutral flavour and firm texture make them ideal for creating hearty dishes. One such classic is raw banana kofta curry, a dish that transforms the simple green banana into soft, flavourful koftas that are then dunked into a rich and mildly spiced curry. It is a comforting vegetarian recipe often served during festive meals or when you want something indulgent yet wholesome.
Koftas are soft tikkis made by combining cooked and mashed vegetables with spices and flour for binding. In this version, boiled raw bananas form the base. They are mashed with ginger, green chillies and a few basic spices, shaped into small balls and either fried or shallow fried till golden.
These koftas are then gently simmered in a gravy made from onions, tomatoes, garlic, and traditional Indian spices. This dish is similar to malai kofta or lauki kofta in structure but has its own unique taste. Raw bananas provide body and richness while still being light and easy to digest. It is a great way to add variety to your everyday meals and even impress guests with something different. Let us prepare raw banana kofta curry at home in five simple steps.
Step 1: Boil and mash the raw bananas for kofta
Take three medium raw bananas and boil them in water until they are soft. You can also pressure cook them for two to three whistles. Once done, peel and mash them while still warm. Make sure there are no lumps. Add two tablespoons of gram flour, one chopped green chilli, a teaspoon of grated ginger, salt and a pinch of turmeric. Mix everything well to form a dough like mixture. If it feels too soft, add a little more gram flour for binding.
Step 2: Shape and fry the koftas
Divide the mixture into equal parts and shape them into small round balls. Heat oil in a pan and fry the koftas on medium flame until golden and crisp on all sides. You can deep fry them or shallow fry them depending on your preference. Drain on paper towels and keep aside. Make sure not to overcrowd the pan while frying, so the koftas cook evenly and hold their shape.
Step 3: Prepare the onion tomato gravy
In another pan, heat two tablespoons of oil. Add one teaspoon of cumin seeds, followed by two finely chopped onions. Sauté until golden brown. Add a teaspoon of ginger garlic paste and cook for a minute. Now add two pureed tomatoes, salt, turmeric, red chilli powder and coriander powder. Cook this masala on medium heat until the oil starts separating from the sides. Add a pinch of garam masala and mix well.
Step 4: Add water and simmer the curry
Once the masala is well cooked, add one and a half cups of water to the pan. Let it come to a gentle boil. Simmer the gravy for five to seven minutes so the flavours deepen. If you like a creamy texture, you can stir in a tablespoon of fresh cream or cashew paste. Taste and adjust the seasoning. The gravy should be smooth and slightly thick to hold the koftas without making them soggy.
Step 5: Add the koftas and finish the dish
Just before serving, gently add the prepared koftas to the hot curry and let them simmer for two to three minutes. Do not over stir or the koftas may break. Garnish with fresh coriander leaves. Serve hot with roti, naan or steamed rice. For special occasions, a side of jeera rice or laccha paratha makes the meal even more indulgent.
Raw banana kofta curry is a beautiful example of how simple ingredients can create rich and satisfying dishes. With soft koftas soaking up a well spiced gravy, every bite is full of warmth and comfort. It is a great vegetarian option that feels luxurious yet remains earthy and nutritious. Once you try it, this recipe will surely find a permanent spot in your kitchen rotation.