Cook with Anjali

Raw Banana Balls in Spicy Gravy (Kela Kofta)



Preparation time – 10 minutes

Cooking time – 30 minutes

Types of cooking – Indian Vegetable Main Course

Level of Cooking – Easy


For making Kofta –

  • Raw banana – 2
  • Potato – 2 to 3 small
  • Red chili powder – 1 tsp
  • Dry mango powder – 1 tsp
  • Salt – as per taste
  • Turmeric powder  – 1/4 tsp
  • Gram flour / Besan – 2 to 3 tbsp
  • Coriander leaf – 2 tbsp chopped
  • Breadcrumb – to roll the kofta
  • Oil – for frying kofta

For making Gravy –

  • Onion – 2 medium
  • Tomato – 2 to 3 medium
  • Green chili – 2-3
  • Cashew – 15-20
  • Cumin seeds – 1 tsp
  • Ginger paste – 1 tsp
  • Garlic paste – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Black pepper powder – 1/4 tsp
  • Red chili powder – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Kasturi methi – 1 tbsp
  • Salt – as per taste
  • Butter – 1 to 2 tbsp
  • Water as required

Method of Preparation

For Kofta – 

  • Boil the Raw Banana & Potato in a pressure cooker with sufficient water ( 2 to 3 whistles)
  • Mix all the ingredients mentioned above for kofta,  the boiled raw bananas, and potato into a smooth dough
  • Make small round balls (lemon size)
  • Roll the balls in bread crumb and keep aside for some time (5 min)


  • Deep fry on medium heat. Alternatively, for healthier version you can also make  the kofta in appam pan



For Gravy – 

  • Take a wok and heat 2 tbsp of butter. Once hot add Cumin seeds ,diced onion, tomato, ginger, garlic, green chili and cashew as saute for 2 -3 minutes
  • Add 1/2 tsp of salt and 1/4 tsp turmeric powder and saute for another 1 minutes.
  • Switch off the flame, keep aside and let it cool down
  • Once the mixture is cold, blend it into a fine paste in a mixer


  • Heat the wok again and once hot transfer the paste you made above to the hot wok.
  • Add Dry spices powder (Coriander, Cumin, Red Chili, Garam Masala, Kasoori Methi  and Black Pepper) and salt to taste to the gravy mix and cook on medium to high flame till the fats separate.
  • Once the fat separate add 1 tbsp of ghee to enhance the flavor (Optional)



  • Once the gravy is done add required water to the desired consistency and bring it to boil
  • Once the desired consistency is achieved just add the Fried kofta and mix them with soft hands in gravy for 30 seconds and turn off the flame.


The Kela Kofta is ready. Serve with Roti, Naan or steamed Rice


As a home that loves to eat, we hold food, and the people who prepare it, close to our hearts. I was drawn to food from the time I could reach the kitchen counter and was tutored by my mother. The love for food of my family motivated me and challenged me to become a cook. I always wanted to keep their love for food going on and hence it was a daunting task to try and create something different and unique and yet healthy food on a day to day basis. This pushed me to reinvent the wheel and try different flavors and combination just to produce a new yet unique dish every time. . I have been trained and have had sessions with India’s leading chefs. Have participated in various food fest in India and London and have won huge appreciation from people. The journey which started from a home is now a passion and keeps growing on a day to day basis.

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