Banana Butter Masala

24/04/2017 by Sujata Roy 34 Comments

Banana butter masala

A delicious, rich and flavourful curry made with green or raw banana.

You don’t like green bananas like me? Don’t worry try this you will love the taste.

Our this week’s #Foodiemonday bloghop theme is raw banana. My contribution is this banana butter masala. A superbly delicious curry.

I have already shared green or raw banana kofta curry. You can get the recipe here 👇

Banana kofta curry

When my fellow bloggers decided the theme I have planned to make cutlets. Then thought why not try just like I used to make paneer butter masala. Which I make in the same way but with cottage cheese or paneer.

And wow its really taste good. You can serve it to your guests or can make it as a party side dish.

Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Source

I have made the gravy creamy and thick by using cashews. You can add 1 – 2 tablespoon cream too I didn’t. You can use soaked and peeled almonds too instead of cashews.

Recipe

Green or raw banana – 5 medium

Onion – 1 chopped

Garlic – 3 cloves chopped

Ginger – 1/2 inch piece chopped

Tomatoes – 4 medium

Green cardamom – 3

Cloves – 3 – 4

Cinnamon – 1 inch piece

Mace or javitri – 2 string
Cashew nuts – 10 – 12

Green chilli – 1 – 2

Cumin powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Salt to taste

Oil – 3 tablespoon

Butter – 2 tablespoon + 1 teaspoon oil

For marination
Salt to taste

Ginger garlic paste – 1 teaspoon

red chilli powder – 1/2 teaspoon

Pepper powder – 1/2 teaspoon

Thick curd – 2 tablespoon

Lemon juice – 1/2 teaspoon

Mustard oil – 1 teaspoon
Chopped cilantro for garnishing

Method

Peel and discard the both ends of bananas.

Cut in roundel. Wash and drain the water. Keep on a strainer for 20 – 30 minutes or pat dry.

Marinate with all the ingredients mentioned under for marination. Keep aside for 30 minutes.

Heat 2 tablespoon oil in a pan. Add cardamom, cloves, cinnamon, mace, garlic, chopped onions and green chilli.

Saute until the onion starts to change it’s colour.

Add cashews and ginger, fry for few seconds. Now add tomatoes. Saute until tomatoes becomes mushy.

Let it cool down. Grind the mixture into a smooth paste.

Heat 1 tablespoon oil in a nonstick pan. Fry the banana pieces from both sides till becomes light brown. Don’t discard the remaining marination, we will use it later.

Heat butter and 1 teaspoon oil in a pan. Add the ground mixture. Add cumin powder, coriander powder, turmeric powder and kashmiri red chilli powder. Saute until oil leaves the side.

Add the fried banana pieces, salt and sugar. Mix well.

Add remaining marination and water as require to make thick gravy.

Cover and cook on simmer for 10 minutes or until the banana pieces becomes soft. Add cream if you want.

Remove from heat.