Kela Kofta
Tender, melt-in-your-mouth dumplings made from raw bananas, simmered in a rich and tangy tomato-onion gravy. This unique North Indian curry is a fantastic vegetarian main course that pairs perfectly with roti or naan.
For 4 servings
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.
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.
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.
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.
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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not over-boil the bananas, as they will absorb too much water and make the kofta mixture sticky.
- 2Mash the bananas and potato while they are still warm for a smoother, lump-free texture.
- 3Fry the koftas on a consistent medium heat to ensure they cook through evenly without burning.
- 4Add the koftas to the gravy just before serving to prevent them from becoming soggy and breaking.
- 5For a richer gravy, you can add 1-2 tablespoons of fresh cream at the end along with the kasuri methi.
- 6Ensure the curd is at room temperature and whisked well before adding to the gravy to prevent it from curdling.
Adapt it for your goals.
Healthier Version
Instead of deep-frying, cook the koftas in an air fryer at 180°C (350°F) for 15-18 minutes, or bake them in a preheated oven at 200°C (400°F) for 20-25 minutes, until golden.
Vegan VersionVegan Version
To make this recipe vegan, simply replace the ghee with oil and use a plant-based yogurt (like cashew or coconut yogurt) instead of dairy curd.
No Onion No GarlicNo Onion No Garlic
For a satvic version, omit the onions and ginger-garlic paste. Enhance the flavor with a pinch of asafoetida (hing) in the tempering and use grated ginger instead.
Why this is on our healthy list.
Rich in Potassium
Raw bananas are an excellent source of potassium, an essential mineral that helps regulate blood pressure, maintain fluid balance, and support proper heart and muscle function.
Promotes Gut Health
Raw bananas are high in resistant starch, which acts as a prebiotic. It bypasses digestion and feeds the beneficial bacteria in your gut, promoting a healthy digestive system and improving nutrient absorption.
Good Source of Fiber
This dish provides a good amount of dietary fiber from bananas, onions, and tomatoes, which aids in digestion, helps maintain bowel regularity, and contributes to a feeling of fullness.
Frequently asked questions
Kela Kofta is moderately healthy. The main ingredient, raw banana, is rich in fiber, potassium, and resistant starch. However, the koftas are traditionally deep-fried, which adds calories and fat. For a healthier option, you can air-fry or bake the koftas.
