Dum banana kacha kela curry

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 curry