Ingredients
For Kofta
- 2 large Raw Banana/ Kacha Kela
- 1 large onion (Finely Chopped)
- 2 inch Ginger (Finely Chopped)
- 1 tbsp Oil
- 1 tbsp Dry roasted Cumin/ Bhuna Jeera
- 1 tsp Dry Mint Powder/ Sukha Pudina
- 1-2 nos Green Chili (Finely Chopped)
- To Taste Salt
- To Shallow Fry Oil
- To Garnish Sesame Seeds (Optional)
For stuffing
- 0.5 Cup Cottage Cheese/ Paneer (Grated)
- 1 tbsp Coriander mint chutney
For Curry
- 1 medium Tomato (Roughly Chopped)
- 5-6 Nos Cashew/ Kaju
- 1 inch Ginger (Roughly Chopped)
- 2-3 cloves garlic
- 1 medium onion (Roughly Chopped)
- 3-4 Nos Clove/ Laung
- 2-3 nos Red Chili Whole/ Lal Mirch Sabut
- 1-2 nos Bay Leaves/ Tej Patta
- 1 tbsp Oil
- 0.5 tsp Cumin Seeds/ Jeera
- To Taste Salt
Servings: People
Instructions
- Divide each raw banana in to 4 pieces and pressure cook with a pich of salt for 1 whistle at high and 2 whistle at low flame (Or until well cooked).
- When done let them cool to handle, peel and grate them. keep aside.
- Now heat oil in a pan, saute onion and ginger till change in color.
- Now add bhuna jeera and dry mint, mix well.
- Now add chopped green chili, grated banana and salt. Mix well. Then switch off the flame. Cover the pan, and let it cool to handle.
- Meanwhile lets prepare stuffing, for that mix green chutney with grated paneer and keep aside. (If you are out of stock of green chutney, you may mix grated paneer with salt, black salt, bhuna jeera or just chaat masala)
- Now lets prepare for curry, heat oil in a pan, crack jeera, then add laung, tej patta and sabut lal mirch, fry.
- Now add onion, ginger, garlic, cashew, tomato and salt, fry in a covered pan at low flame until done.
- Meanwhile check if kofta mix is cooled to handle, divide it in to 8 equal portions. Also divide paneer mix in to 4 equal portions.
- Now take 1 portion of kofta mix and spread on your slightly gr eased palm, the place 1 portion of paneer over it and cover with another portion of kofta mix. Seal it tightly to form a round tikki shape. Keep aside. Do the same and prepare 4 kofta. Garnish with some sesame seeds and keep aside.
- Now check if curry is done let it cool down a bit, then grind to smooth paste. And strain in the same pan adjusting required water. Cook at low flame in a covered pan for 6-7 minutes.
- Now heat a non stick tawa and shallow fry all koftas both sides. (You may also bake them in a preheated oven until done)
- Now for serving divide each kofta in to two pieces and place in a serving dish, Pour some gravey over, garnish with fresh coriander leave and serve hot.
- Enjoy this delicious kofta with chapati, paratha, poori, naan or rice.
Recipe Notes
- Stuffing with paneer in kofta is optional, you may not stuff it, just roll it to kofta and deep fry or shallow fry it.
- If you are out of stock of green chutney, you may mix grated paneer with salt, black salt, bhuna jeera or just chaat masala.
- If you do not want to use onion, simple omit it from the recipe, the taste will not affect.
- To make it more healthy you may use tofo instead of paneer.
- Also you can bake it instead of shallow fry.
- Adjust spices and salt as per your taste.
- If servings to kids, adjust chili as per their tolerance.
- Click here for Coriander Mint Green Chutney Recipe.
- Click here for more Curry Vegetables & Daal Recipes.
"Be Vegetarian Be Happy"
"Live and Let Live"
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