This recipe post is coming after a long time, although this recipe was made several times. there are few more recipes lying around, to which I have not paid attention to. Now, during this self quarantine time I will try to post them all.
Coming to the recipe, this is not a traditional Raw Banana Curry. my own take deriving from multiple recipe sources. The curry is creamy and mild flavoured – goes well with rice and roti.
Also, the perk is you can substitute paneer, soy chunks,aloo, mixed daal, mixed vegetable in place of potato. They will taste equally good.
A lot of people are spending quality time at home, trying out new hobbies, picking up a long pending task, trying to cook new dishes, lending a helping hand at daily house chores and many others.
During this self quarantine period, why don’t you try this recipe , You can try this recipe with potatoes, potatoes are quite a staple at every home 🙂
Stay home and stay safe everyone!
Ingredients
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Raw Banana 1 large OR Potatoes/aloo 250gms
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Onion 1 medium
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Tomato 1 medium
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Cardamom/elaichi 2
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Cinnamon stick 1/2 inch
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Cumin seeds/ jeera 1 tsp
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Fennel seeds/saunf 1 tsp
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Cashew nuts 4-5
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Ginger garlic paste 2 tsp
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Red chilli powder 1 tbsp
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Coriander powder 1 tbsp
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Turmeric powder 1 tsp
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Garam masala 1 tsp
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Curd 1/2 cup
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Fresh cream 2 tbsp
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Kasoori methi 1 tbsp
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Ghee 1 tbsp
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Oil 1 tbsp
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Salt to taste
Steps
Peel and wash raw banana thoroughly , cut into desired shapes. Heat oil in a pan on low flame. Add turmeric powder, garam masala and salt. Sauté for a minute. . Add raw banana and toss it well till it turns brown and keep aside.
In the same pan, heat ghee on med flame Lower the flame and add cardamom, cinnamon stick, jeera, fennel seeds, cashew nuts and sauté for a minute. Add onions and fry until golden brown.
Next, add ginger garlic paste and tomato. Mix well. Cover the lid and let the tomatoes cook for 3-4 minutes on low heat.
Add red chilli powder, coriander powder and mix well. Fry the mixture for 1-2 minute and switch of the flame.
Add curd and mix well and let it cool. Blend the mixture to a fine paste.
Put the paste into the pan, Add 1/2 cup of water and bring to a boil. Add salt, cooked banana and mix well. Close the lid and simmer the mixture for 3-4 minutes on low flame. Add crushed kasoori methi and coriander leaves. Switch of the flame Finish with fresh cream and give a gentle stir.
Method
- Peel and wash raw banana thoroughly , cut into desired shapes.
- Roughly chop onions and tomato.
- Heat oil in a pan on low flame. Add turmeric powder, garam masala and salt.
- Sauté for a minute. Do not let the masala burn.
- Add raw banana and toss it well. fry them on low-medium flame till they start browning lightly
- Remove the banana cubes from the pan and keep aside.
- In the same pan, heat ghee on med flame
- Lower the flame and add cardamom, cinnamon stick, jeera, fennel seeds, cashew nuts and sauté for a minute.
- Add onions and fry until golden brown. Be watchful here as we don’t want to burn the onions.
- Next, add ginger garlic paste and tomato. Mix well.
- Cover the lid and let the tomatoes cook for 3-4 minutes on low heat.
- If the mixture feels dry add 1 tbsp water
- Add red chilli powder, coriander powder and mix well.
- Fry the mixture for 1-2 minute and switch of the flame.
- Add curd and mix well and let it cool.
- Blend the mixture to a fine paste.
- Put the paste into the pan, Add 1/2 cup of water and bring to a boil.
- Add salt, cooked banana and mix well.
- Close the lid and simmer the mixture for 3-4 minutes on low flame.
- Add crushed kasoori methi and coriander leaves. Switch of the flame
- Finish with fresh cream and give a gentle stir.
- Serve with roti or rice.
