Yellow Bowl Recipes

Raw banana curry is an Indian main course dish which is made of raw banana slices and spices. Let’s proceed to the recipe.

PREPARATION TIME: 15 MINUTES
COOKING TIME: 25 MINUTES
SERVING: 2
COURSE: MAIN COURSE
CUISINE: INDIAN

INGREDIENTS

Raw bananas (kachhe kele): 3
Mustard oil (sarso tel): 4 tablespoons
Brown mustard seeds (rai): 1/4 teaspoon
Cumin seeds (jeera): 1/4 teaspoon
Asafoetida (heeng): 1 pinch
Red chili powder (lal mirch powder): 1 tablespoon
Turmeric powder (haldi powder): 1 teaspoon
Coriander seeds powder (dhaniya powder): 1.5 tablespoons
Garam masala powder: 1/2 teaspoon
Green chilies (hari mirch): 2 (small)
Garlic cloves (lahsun ki kali): 4
Ginger (adrak): 1 inch
Gram flour (besan): 2 teaspoons
Ginger garlic paste (adrak lahsun paste): 1 teaspoon
Onion (pyaz): 1 large (roughly chopped)
Salt (namak): according to your taste
Coriander leaves (dhaniya patti): for garnishing
Water (paani): for cooking

RECIPE

1. First, peel banana skin and wash. Now chop them into thick slices and keep aside.
2. In a blender, take green chilies, garlic cloves, ginger, and 1 teaspoon water. Make a smooth paste.
3. Now take banana slices and marinate them with prepared paste, gram flour, 1 tablespoon mustard oil, 1/4 tablespoon red chili powder, 1/4 teaspoon turmeric powder, 1/2 tablespoon coriander seeds powder, 1/4 teaspoon salt, and keep aside for 15 minutes.
4. After 15 minutes, put a karahi on medium flame and heat remaining mustard oil.
5. While using mustard oil, you should remember that heat it until the smoke starts coming out of the oil, otherwise it will taste raw. When smoke coming out, add marinated banana slices one by one and fry from both the sides till they turn golden brown.
6. Transfer them on a kitchen paper and keep aside.
7. Now in remaining oil add brown mustard seeds, cumin seeds, asafoetida, and let them splutter.
8. Now add chopped onion and ginger-garlic paste. Saute them till onion turns golden brown.
9. In a bowl take 3/4 tablespoon red chili powder, 3/4 teaspoon turmeric powder, 1 tablespoon coriander seeds powder, 1/2 teaspoon garam masala powder, and 1.5 tablespoons water. Make a thick paste and add to karahi.
10. Cook on simmer flame till oil has started coming out. Now add fried banana slices and slightly mix them. Cover and cook for 2-3 minutes.
11. After 2-3 minutes, remove cover, add 1/2 cup of water, add salt according to your taste. Remember curry should neither too watery nor too thick. You can add water according to you.
12. Slightly mix, cover and cook for 7-8 minutes on simmer flame again. Occasionally stir. After 7-8 minutes open the cover and stir again.
13. Turn off the flame and garnish with chopped coriander leaves.
14. Serve with roti or paratha.
15. Raw banana curry is ready!

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Malai kofta curry is an Indian main course dish which is made of paneer -potato kofta, and onion-tomato gravy. Let’s proceed to the recipe.

PREPARATION TIME: 30 MINUTES
COOKING TIME: 30 MINUTES
SERVING: 5
COURSE: MAIN COURSE
CUISINE: INDIAN

INGREDIENTS

FOR KOFTA

Paneer (Indian cottage cheese): 250 grams
Boiled potatoes: 2 medium sized
Salt: 1/2 teaspoon
Black pepper powder: 1/2 teaspoon
Bread crumbs: For coating
Maida (All purpose flour): 2 tablespoons
Corn flour: 1 teaspoon
Water: 1/4 cup
Oil: for deep frying

FOR CURRY

Oil: 3 tablespoons
Jeera (Cumin seeds): 1/2 tablespoon
Heeng (Asafoetida): 2 pinches
Badi ilaychi (Black cardamom) : 2
Choti ilaychi (Green cardamom): 2
Laung (Cloves): 4
Kali mirch (Black pepper): 4
Dalchini (Cinnamon stick): 1 inch
Khada dhaniya (Coriander seeds): 1 teaspoon
Sookhi laal mirch (Dried red chillies): 2
Lahsun (Garlic cloves): 7-8
Adrak (Ginger): 2 inches
Pyaz (Onion): 3 medium sized
Hari mirchi (Green chilies): 2
Tamatar (Tomatoes): 3 medium sized
Kasuri methi: 1 teaspoon
Haldi powder (Turmeric powder): 1/2 teaspoon
Dhaniya powder (Coriander powder): 1 tablespoon
Laal mirch powder (Red chilli powder): 1/2 teaspoon
Garam masala powder: 1/4 teaspoon
Fresh cream: 1.5 tablespoons
Namak (Salt): according to your taste
Water: for cooking

METHOD

FOR KOFTA

1. In a large bowl, take boiled potatoes. Peel and mash them. Now crumble Indian cottage cheese and mix with mashed potatoes.
2. Add salt, black pepper powder, and mix again. Make small balls from the dough and keep aside.
3. In a bowl take all purpose flour and corn flour. Add sufficient water to make a paste. Paste should not be too thick nor too thin.
4. Now first coat a ball with the paste after that coat it with bread crumbs and keep aside. Repeat this process and prepare all the balls.
5. Put a pan on medium flame, pour it with oil, and heat. When oil gets enough hot to deep fry the balls, put one by one all the balls and fry them till they turn golden brown.
6. Transfer them to kitchen tissue on a plate and keep them aside.
7. Koftas are ready!

FOR CURRY

1. Put a karahi on medium flame and heat.
2. Add black cardamom, green cardamom, cloves, black pepper, cinnamon stick, coriander seeds, and dry red chilies.
3. Dry roast all the spices for 2-3 minutes and turn off the flame. Transfer spices to a mixer jar, blend them to make a powder, and keep aside. Now put that karahi on medium flame and heat 1 tablespoon oil.
4. Add 2 roughly chopped onions, 3 roughly chopped tomatoes, 2 inches of ginger, 2 green chilies, and 7-8 garlic cloves. Saute them for 4-5 minutes and turn off the flame. Let them cool for sometime and transfer to a mixer jar.
5. Blend them, make a smooth paste, and keep aside.
6. Again put that karahi on medium flame and heat 2 tablespoons oil. Add asafoetida, 1/2 teaspoon kasuri methi, and saute.
7. Add 1 finely chopped onion and saute till it turns golden brown. Add that onion-tomato paste and cook it well for 7-8 minutes. Now add turmeric powder, coriander powder, red chili powder, prepared dry spices powder, 1/2 cup water, and mix well.
8. Cover and cook for 7-8 minutes and stir occasionally. Open the cover, add 1.5 cup of water, salt according to your taste, and mix again.
9. Let the water boil for sometime. Now add koftas and carefully mix them. Put the flame on simmer, cover the karahi, and cook for 4-5 minutes.
10. Now open the cover, add fresh cream, garam masala powder, 1/2 teaspoon kasuri methi, and mix them slightly. Cook for 2 minutes on simmer flame, and turn off the flame. Serve with roti or naan.
11. Malai kofta is ready!

THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂