Dum banana kacha kela curry


Dum aloo


Cuisine Style: Punjab, Kashmir, India | Cooking Time: 25 minutes | To Serve: 4 | Type: Gravy | Take With: Roti,Chapati,Paratha,Naan,Rice

Ingredients

  • Raw banana[kacha kela] – 2
  • Onion paste – 4 tbsp [Slice & fry onion till golden brown then grind to fine paste]
  • Ginger & garlic paste – 1 tbsp [each]
  • Tomato puree – 1 cup
  • Red chilli paste – 2 tbsp
  • Cashew nut & poppy seeds paste – ½ cup
  • Curd – 1 cup [fully whisked, well beaten]
  • Cinnamon – ½ stick
  • Bay leaf - 1
  • Cloves - 2
  • Green cardamom - 1
  • Black cardamom – 1
  • Turmeric powder – ¼ tsp
  • Coriander powder – ½ tbsp
  • Pepper powder – ¼ tsp
  • Cumin powder – ½ tbsp
  • Fennel powder – ¼ tsp
  • Garam masala powder – ½ tsp
  • Coriander leaves – 2 springs [chopped]
  • Oil – 2 tbsp
  • Butter – 1 tbsp
  • Salt to taste
  • Sugar a pinch
  • Oil for deep frying
  • Water as needed

Preparation

  • Cut & remove the edges of raw banana. Then slice.
  • Heat oil in a pan, & deep fry raw banana slices till golden brown on medium hot oil. Then drain on absorbent paper.
  • Heat oil & butter in a pan, add Cinnamon stick, Bay leaf, Cloves, Green cardamom, Black cardamom sauté gently.
  • Add ginger, garlic & onion paste sauté well. Then add Red chilli paste sauté.
  • Add tomato puree & let it boil.
  • Add fried raw banana slices, turmeric powder, coriander powder, pepper powder, cumin powder, & fennel powder, mix well & let it thickens.
  • Add cashew nut & poppy seeds paste, garam masala powder & salt mix well.
  • Add curd, sugar gently mix & cover lid & cook on medium flame.
  • Finally sprinkle coriander leaves & cut off heat, serve hot with rice or roti.

Tip

  • Dry roast kasoori methi then sprinkle it over the gravy for rich aroma

Dum banana curryDum banana curry


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