Kela Kofta

1. 1
   boil · ~10 min

   Pressure cook the raw bananas.

   1.Wash and peel the raw bananas. Cut into large chunks.

   2.Place the banana chunks in a pressure cooker with 1 cup water and a pinch of salt.

   3.Pressure cook for 2 whistles, then turn off the heat and let the pressure release naturally.

   4.Drain the water completely and allow the bananas to cool.
2. 2
   mix · ~5 min

   Prepare the kofta mixture.

   1.In a mixing bowl, mash the boiled bananas and boiled potato together until completely smooth with no lumps.

   2.Add chopped green chili, grated ginger, and 3 tbsp chopped coriander leaves.

   3.Sprinkle a pinch of salt and the corn flour. Mix everything into a firm, non-sticky dough.

   TIPMake sure there are absolutely no lumps — smooth dough prevents the koftas from breaking in the oil.
3. 3
   fry · ~10 min

   Shape and deep-fry the koftas.

   1.Divide the mixture into equal lemon-sized balls. Roll each one smooth between your palms.

   2.Heat the oil for deep frying in a deep pan to medium heat.

   3.Gently slide 4-5 koftas at a time into the hot oil.

   4.Fry until they turn a deep golden brown and crisp on all sides. Drain on paper towels.

   TIPFry on a steady medium heat — high heat will brown them fast from outside leaving them raw inside, and low heat will make them absorb too much oil.
4. 4
   temper · ~2 min

   Make the tempering for the gravy.

   1.Heat 2 tbsp oil in a heavy-bottomed pan over medium heat.

   2.Add cumin seeds and a bay leaf. Let them sizzle and turn aromatic (30 sec).
5. 5
   saute · ~15 min

   Build the onion-tomato gravy base.

   1.Add finely chopped onions to the pan and cook until they turn soft and deep golden brown (7-8 min).

   2.Stir in the ginger-garlic paste and sauté until the raw smell disappears (1 min).

   3.Pour in the fresh tomato puree, and cook until the mixture thickens, turns glossy, and the oil begins to separate from the sides (5-6 min).

   TIPPatience while browning the onions is key — well-browned onions give the gravy its deep, rich color and sweet taste.
6. 6
   saute · ~2 min

   Add the dry spices to the gravy.

   1.Lower the heat. Add turmeric powder, red chili powder, coriander powder, garam masala, and a pinch of salt.

   2.Stir continuously for 1 minute until the spices are fragrant and well blended into the onion-tomato mixture.

   TIPKeep the heat low while adding dry spices to prevent them from burning and turning bitter.
7. 7
   simmer · ~10 min

   Simmer the gravy to perfection.

   1.Pour in 2 cups of water and stir well to combine everything into a smooth gravy.

   2.Bring the gravy to a gentle boil, then reduce the heat to low and let it simmer for 8-10 minutes. The gravy will thicken slightly and the flavors will meld together.
8. 8
   assemble · ~5 min

   Add the koftas and finish the dish.

   1.Gently slide the fried koftas into the simmering gravy just 5 minutes before serving.

   2.Let them soak in the warm gravy on low heat — do not stir too much.

   3.Turn off the heat, garnish with fresh coriander leaves, and let it rest for 5 minutes.

   TIPNever add koftas too early or boil them in the gravy — they will turn soggy and disintegrate. Just a gentle 5-minute soak is perfect.

Cuisines we love