Shahi Raw Banana & Sweet Potato Kofta Curry with Dry Fruit Stuffing #kofta #ytstudio #recipe #food

Shahi Raw Banana & Sweet Potato Kofta Curry is a rich and flavorful vegetarian dish where soft kofta balls made from mashed raw bananas and sweet potatoes are stuffed with dry fruits and fried until golden. These delicious koftas are then served in a creamy, mildly spiced gravy prepared with onion, tomato, cashew paste, aromatic whole spices and curd. The hint of sweetness from raisins and the richness of pistachios make this dish perfect for festive meals or special occasions. Ingredients For the Kofta: 2 raw bananas, boiled and peeled 1 medium sweet potato, boiled and peeled ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp cumin powder ½ tsp garam masala powder Salt to taste 1 tsp ginger-garlic paste 1 green chilli, finely chopped ½ tsp amchur (dry mango powder) 2 tbsp chopped raisins 2 tbsp chopped pistachios Oil for deep frying For the Gravy: 2 tbsp oil 1 tsp cumin seeds 1 bay leaf 2–3 green cardamoms, crushed 1 cup onion-tomato-green chilli-cashew paste 1 tsp ginger-garlic paste ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp cumin powder ½ tsp garam masala powder Salt to taste ½ tsp sugar ½ cup beaten curd ½ cup water (adjust as needed) 1 tsp kasuri methi (crushed) For Garnish: 1 tbsp chopped raisins 1 tbsp chopped pistachios Method 1. Prepare the Kofta Mixture Mash the boiled raw bananas and sweet potato in a bowl until smooth. Add turmeric powder, red chilli powder, cumin powder, garam masala, salt, ginger-garlic paste, chopped green chilli and amchur powder. Mix well to form a soft dough-like mixture. 2. Shape the Kofta Take a small portion of the mixture and flatten it slightly. Place a little chopped raisin and pistachio in the centre. Cover and shape into a smooth ball. Repeat with the remaining mixture. 3. Fry the Koftas Heat oil in a pan. Gently slide the kofta balls into the hot oil and fry until golden brown and crisp. Remove and keep aside. 4. Prepare the Gravy Heat oil in a pan. Add cumin seeds, bay leaf and crushed cardamoms. Sauté until fragrant. Add the onion-tomato-green chilli-cashew paste and cook for a few minutes until the oil begins to separate. 5. Add the Spices Add ginger-garlic paste, turmeric powder, red chilli powder, cumin powder, garam masala and salt. Cook the masala for a few minutes, stirring occasionally. 6. Add Curd and Water Lower the heat and add the beaten curd, stirring continuously to prevent curdling. Add a little water and cook until the gravy reaches a smooth consistency. 7. Finish the Gravy Add sugar and crushed kasuri methi. Simmer the gravy for 2–3 minutes. 8. Assemble the Dish Add the fried kofta balls to the gravy just before serving so they remain soft but not soggy. 9. Garnish and Serve Garnish with chopped raisins and pistachios. Serve hot with steamed rice, jeera rice, roti, naan, paratha or pulao.