Raw Banana Plantain Veggie Meatballs in Fenugreek Curry Sauce.

By • March 28, 2018 0 Comments

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Author Notes: There is a lot more to cooking Plantains a.k.a. Bananas 🍌 than incorporating them in smoothies and banana bread.
Although Plantain Bananas have a long ripening cycle, they can be used at every stage either as a fruit or a vegetable. This is cool because you can buy a bunch and be sure you'll have some way of using them as they mature!
To cook the Vegetable Meatballs Curry that I present today, I decided to use them at the "Raw Green Banana" stage (when they are more starchy, like potatoes).
I also had some fresh fenugreek in my fridge that I've incorporated in the curry.
So here is "Raw Banana Koftas/Meatballs" in a creamy nutty mustard colored fenugreek curry sauce featuring the versatile Banana Plantains!🍌
Shruti Vijay Apraj

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Serves 4

For the Raw Banana Veggie Koftas/Meatballs :

  • 2 Raw Bananas (Boiled & Mashed)
  • 1 Potato boiled
  • 1/4 cup Paneer/Cottage cheese
  • 1 Onion finely chopped
  • 2 Green chillies finely chopped
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Ginger Garlic paste
  • 3 tablespoons Gram Flour
  • 2 tablespoons Corn Starch
  • 1/4 cup Cilantro chopped
  • 2 teaspoons Salt to taste
  • Oil to deep fry
  • Water as required
  1. Mix together all ingredients the above meatballs ingredients (except corn starch & oil) and knead a dough.
  2. Form small balls out of the dough.
  3. Make a paste of corn starch & oil. Bind the balls in this cornflour coating.
  4. Deep Fry the plantain meatballs in oil on a medium flame until cooked & golden brown.

For the Fenugreek Curry Sauce

  • 1/2 cup Fresh Fenugreek leaves
  • 1 teaspoon Ginger garlic paste
  • 1 teaspoon Cumin seeds
  • 4 tablespoons Tomato paste
  • 2 teaspoons Green chillies chopped
  • 1 teaspoon Garam Masala
  • 3 teaspoons Turmeric
  • 2 tablespoons Milk
  • 2 tablespoons Cashew paste
  • 1 tablespoon Oil
  • Salt to taste
  1. Take oil in sauce pan and saute cumin seeds, green chillies, ginger garlic paste, onions & fenugreek leaves.
  2. Once the onions turn translucent, add turmeric and tomatoes. Stir until the tomatoes turn mushy.
  3. Add water & let it simmer for 10 mins. Add the salt, cashew paste and milk and stir well until gravy is thick.
  4. Top up with garam masala and drop in the meatballs/koftas in the curry just before serving.
  5. This curry goes well with Jeera Rice or Roti Flatbreads.

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