Kela Kofta with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Kofta Mixture

   • Pressure cook or boil the raw bananas and potato until tender but not mushy (about 2-3 whistles in a pressure cooker).
   • Allow them to cool slightly, then peel and mash thoroughly in a large bowl, ensuring no lumps remain.
   • To the mashed mixture, add besan, 1/2 tbsp ginger-garlic paste, green chili, 1 tbsp chopped coriander leaves, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp garam masala, and 3/4 tsp salt.
   • Mix everything well to form a smooth, non-sticky dough. If it's too sticky, add a little more besan.
   • Grease your palms with oil and divide the mixture into 12-16 equal portions. Roll each portion into a smooth, crack-free ball.
2. 2

   Fry the Koftas

   • Heat 2 cups of oil in a kadai or deep pan over medium heat.
   • Once the oil is hot enough (a small piece of dough should sizzle and rise), gently slide in 4-5 koftas at a time. Do not overcrowd the pan.
   • Fry for 4-5 minutes, turning occasionally, until they are golden brown and crisp on all sides.
   • Remove the fried koftas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat for the remaining koftas.
3. 3

   Make the Gravy Base

   • In a separate pan, heat 2 tbsp oil and 1 tbsp ghee over medium heat.
   • Add cumin seeds, bay leaf, and cinnamon stick. Sauté for 30 seconds until fragrant.
   • Add the finely chopped onions and cook for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
   • Add the remaining 1 tbsp of ginger-garlic paste and cook for another minute until the raw aroma disappears.
4. 4

   Cook the Masala and Finish the Gravy

   • Stir in the tomato puree and cook for 5-7 minutes, until it thickens and oil begins to separate from the masala.
   • Lower the heat and add the spice powders: 1/2 tsp turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and the remaining 1 tsp of salt. Mix well and cook for 1 minute.
   • Add the whisked curd, stirring continuously for 2 minutes to prevent it from curdling.
   • Stir in the cashew paste and cook for another 2-3 minutes until the gravy is thick and aromatic.
   • Pour in 1.5 cups of warm water, stir well, and bring to a boil. Reduce the heat, cover, and simmer for 8-10 minutes for the flavors to meld.
   • Finish the gravy by stirring in the crushed kasuri methi and the remaining 1/2 tsp garam masala.
5. 5

   Assemble and Serve

   • Just before serving, gently place the fried koftas into the hot gravy.
   • Let them simmer for only 1-2 minutes, allowing them to absorb the flavors without breaking apart.
   • Garnish with the remaining 1 tbsp of fresh coriander leaves.
   • Serve immediately with hot roti, naan, or steamed rice.