Mamta's Kitchen

Green Banana Kofta Curry Without Onions (Onion Free)

Kachche Kele ke Kofte

Reeta Kumar

Green banana is used in Indian vegetarian cooking quite often. Banana koftas are easy to make and lend themselves to a tasty curry. On their own, they can be served as snacks, withGreen Mango Chutney orChilli Sauce. Pictures here show my younger sister Reeta’s maid’s daughter Tapti making it. At 15, she is already a great cook with quite a phenomenal repertoire of recipes under her belt and cooks every day for three families. Serves 6


  • For the Koftas

  • 6 green bananas (medium sized, not too large)

  • 3 medium sized potatoes

  • 1 inch piece or 1 tsp. grated or chopped ginger

  • 1-3 green chillies, chopped very finely. (optional)

  • 2 tbsp. besan or gram flour* (see Notes). Plain flour* (maida) can be used instead and works well. (optional

  • 1 1/2 tsp. coriander powder

  • 1 tsp. garam masala

  • Salt to taste

  • 1/2 tsp. Garam Masala

  • 1 level tsp. salt

  • Oil to deep fry

  • For curry sauce (or use Basic Curry Sauce, if you prefer an onion based sauce)

  • 1 tbsp. cooking oil

  • 1/2 inch piece of ginger, peeled and grated/chopped

  • 2 medium tomatoes, coarsely grated or chopped finely or use 200 gm. tinned tomatoes.

  • 1 tsp. cumin seeds

  • 1 small pinch of asafoetida

  • 1/2 tsp. turmeric powder

  • 1/4 tsp. chilli powder

  • 1 tsp. of coriander powder

  • Salt to taste

  • 1 tbsp. besan or gram flour, to thicken the sauce (optional)

  • Water for gravy.

  • 1/2 tsp. Garam Masala

  • A handful of chopped coriander leaves for garnish


  1. Making Koftas:

  2. Boil bananas and potatoes together in a pressure cooker for 5 minutes. Or boil in a pan until soft. Or steam in a microwave steamer for 7-8 minutes.

  3. Drain, cool, and peel.

  4. Grate or mash evenly. Grating gives the koftas a nicer texture.

  5. Add grated ginger, green chillies, gram flour, coriander powder, garam masala and salt.

  6. Heat oil to medium hot in a wok or karahi. To test if the oil is at right temperature, gently slide a kofta into the hot oil. It should rise to the top sizzling and should not break up. If it breaks up, add a little more besan to the rest of the mix. Fry in batches 7-10.

  7. Turn over a few times and take out when brown.

  8. Curry sauce

  9. Heat oil in a pan, add cumin seeds and a pinch of asafoetida powder and let the seeds splutter.

  10. Add onion, ginger and garlic paste and fry until golden to dark brown (not burnt) and oil separates.

  11. Add all powdered spices, except garam masala and stir for 10 seconds to release flavours.

  12. Add tomatoes and stir fry until oil separates.

  13. Add 2 cups of water and boil briskly for 5 minutes or so.

  14. Adjust salt and chillies to your own taste.

  15. Stir in garam masala.

  16. Add koftas only a few minutes before serving and re-heat.

  17. Add coriander leaves and mix.

  18. Serve with Chapatties or Plain Paratha or Nan or Tandoori Roti 1 and a Plain Pulao Rice.

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