Raw Banana Kofta
Raw Banana Kofta is a delicious Indian dish made with raw bananas, paneer (cottage cheese), and a blend of aromatic spices. This recipe is vegetarian, making it suitable for many dietary preferences. It is also a great source of fiber and protein, thanks to the raw bananas and paneer. Raw banana is a good source of vitamins and minerals, and it is known to have various health benefits. This recipe is perfect for a main course meal and pairs well with rice or roti.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
102 kcal
Protein
3 g
Carbs
16 g
Fat
4 g
Fiber
2 g
Ingredients
Banana , Unripe
100 gm (100g)
Coriander Powder
1.5 tsp (3g)
Cumin Powder
1.5 tsp (3g)
Red chilli Powder
1 tsp (5g)
Skimmed milk paneer (Homemade)
0.25 cup, grated (50g)
Olive Oil
1 tbsp (15g)
Rice Flour
2 tbsp (30g)
Chopped Onion
1 small cup (100g)
Chopped Tomato
1 cup (200g)
Garlic paste
1 tsp (5g)
Ginger Paste
1 tsp (5g)
Garam Masala
1 tsp (3g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Instructions
Cooking Steps
For Koftas:
Boil the raw bananas until they are soft and tender. Peel and mash them in a bowl.
Add grated paneer, rice flour, red chili powder, coriander powder, and salt to the mashed bananas. Mix well.
Divide the mixture into equal portions and shape them into small balls.
Preheat the oven to 200°C/400°F. Line a baking tray with parchment paper.
Place the koftas on the prepared baking tray. Brush them with oil.
Bake the koftas in the preheated oven for 15-20 minutes until they are golden brown and crispy.
For Gravy:
Heat oil in a pan over medium heat.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes. Cook for 3-4 minutes until the tomatoes soften and turn mushy.
Add coriander powder, cumin powder, garam masala, red chili powder, and salt. Stir well.
Add water and let the gravy simmer for 5-7 minutes until it thickens.
Add the baked koftas to the gravy and let it simmer for another 2-3 minutes.
Garnish with fresh coriander leaves and serve hot.