So that you is likely to be preparing Raw banana kofta curry recipes for your loved ones however this suggestions may be helpful.
By no means cook this stuff in an Air Fryer
In the last few years, Air Fryers have change into very fashionable as well as an important kitchen appliance. Primarily an amped-up countertop convection oven, it's quite incessantly advisable by cooking specialists to prepare frozen food, bake cookies, and even fry bacon, chicken and different meats. Air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has quite a bit less fat. This cooking technique may also minimize down on a number of the different harmful effects of oil frying.


Raw banana kofta curry
Raw banana kofta curry

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We hope you got insight from reading it, now let’s go back to raw banana kofta curry recipe. To make raw banana kofta curry you need 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Raw banana kofta curry:
  1. You need 2 raw banana
  2. Take 1/2 cup Grated paneer
  3. Provide 1 onion chopped
  4. Get 1 spoon Besan
  5. Provide 1 spoon Ginger garlic paste
  6. Prepare 1 spoon Coriander powder
  7. You need 1 pinch Amchor
  8. Provide 2 cups Tomato pureed
  9. Take to taste Salt
  10. Provide As per taste Red chilli powder
  11. Prepare As required Oil
  12. Use As Required Garam masala
  13. Take as required Green coriander leaves
  14. Prepare 10-12 cashew nuts
  15. Prepare as required Fresh cream
Steps to make Raw banana kofta curry:
  1. Cut the end of the raw bananas. Cut each raw banana into two pieces. Do not peel the skin. Boil them 4 cups of water along with 1/2 tablespoon turmeric powder on low to medium flame. It will take approx 20-30 mints based on the size of the raw bananas. Insert a knife into the raw banana and if it goes through smoothly then it's cooked till soft. Turn off the heat and drain the water. Cool and peel the raw bananas and grate them.
  2. In a bowl, add the grated raw banana, chopped onions, grated paneer, ginger-green chili paste, coriander powder, amchur powder, coriander leaves, besan and salt. Mix well and if necessary add another tbsp of besan to bind the mixture such that you can make small lime sized balls (koftas). Make small koftas and keep them aside.
  3. Heat oil for deep frying. Once the oil is hot, reduce the flame to medium and place the balls gently into the hot oil. Deep fry to a golden brown shade and remove into a bowl lined with absorbent paper. Keep aside and make the gravy.
  4. To prepare the gravy, heat oil in a cooking vessel. Add the cinnamon stick and cardamom and allow to splutter. Add the chopped onions and saute for 6 mnts. Add ginger green chili paste and saute for a mt. Add turmeric powder, cumin powder, coriander powder, red chili powder and salt and mix. Add tomato puree and cook for 8 mnts Add cashew nut paste and cook for 3 mnts
  5. Add 1 1/2 cups of water and bring to a boil. Reduce flame and simmer for 7-8 mts or till it reaches the desired curry consistency. Turn off heat.
  6. To serve the kofta curry, place the koftas in a deep bowl and pour the gravy over the koftas till submerged. Allow to sit for 7-10 mts and serve warm. Garnish with fresh cream and fresh coriander leaves.

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