Bancofta Malai Curry Recipe by Surya Sengupta

Cooking Time: 25 Minutes
Preparation Time: 45 Minutes
Total Serves: 3

The Ingredient List

• MAGGI Coconut Milk Powder – 100 Grams
• Raw Banana / Green Banana – 500 Grams
• Ginger – 8 Grams
• Garlic – 5 Grams
• Onion – 20 Grams
• Coriander Leaves – 20 Grams
• Roasted Cumin Powder – 1 Tablespoon
• Garam Masala Powder – 1 Teaspoon
• Red Chilli Powder – 1/2 Teaspoon
• Roasted Besan / Sattu – 2 Tablespoons
• Freshly Grated Coconut – 3 Tablespoons
• Clove – 2
• Green Cardamom – 1
• Cinnamon Stick – 1 (2 Grams)
• Bayleaf – 1
• Water – 1 Litre
• Salt – 3 Teaspoons
• Oil – 3 Tablespoons

The Easy Steps

1. Wash and cut the bananas in half. Pressure cook the bananas with 500 ml of water till 3 whistles. Strain the water and let the bananas cool, then peel and mash them.
2. Heat 1 tablespoon of oil and add 4 grams of grated ginger, once the raw smell of ginger is gone switch it off. Add the mashed bananas, Roasted cumin powder, Garam masala powder, red chilli powder, roasted besan, grated coconut and coriander leaves. Mix all well and make 10-12 medium sized balls (Kofta).
3. Apply 1 tablespoon oil on the koftas and airfry for 10 minutes. First 5 minutes on 180 °C and rest on 200 °C.
4. Mix 100 grams MAGGI Coconut milk powder with 450 ml of normal temperature water.
5. Make a smooth paste with the onion. Garlic, and remaining ginger, strain through a muslin cloth to extract the juice and mix it with the coconut milk.
6. Heat the 1 tablespoon oil in a karahi and add Bayleaf, cinnamon stick, green cardamom and cloves. Add the coconut milk mixed with onion ginger & garlic extract and reduce the flame to low. Keep stirring and let it boil for 7-10 minutes until the raw smell of onion garlic is gone.
7. Add the Koftas to the gravy and serve hot with Steamed Rice, Roti, Paratha or bread of your choice.