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–+ servings

Paka kela nu shak | paka kela ki sabzi | banana curry recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Curry, Main Course
Cuisine Indian
Servings 3 servings

Ingredients
 

  • 3 medium size ripe bananas
  • ½ tsp cumin seeds
  • Pinch of hing
  • 2 dry red chilli
  • 1 bay leaf
  • 2 chopped green chilli
  • 1 tsp chopped ginger
  • 3 tbsp + 3tbsp water
  • ½ tsp turmeric powder
  • 1 tbsp coriander powder
  • 2 tsp kashmiri red chilli powder
  • 2 chopped tomatoes
  • Salt to taste
  • ¼ tsp garam masala
  • 1 tsp kasuri methi
  • 1 tsp sugar
  • Pinch of black salt
  • 1 tsp lemon juice
  • Some coriander leaves.

Instructions

  • In a pan, add oil, cumin seeds, hing, dry red chili, and bay leaf. Sauté for a minute.
  • Add chopped green chili, and ginger and sauté for a minute.
  • Now in the bowl, add 3 tbsp water, turmeric powder, coriander powder, and red chili powder. Mix well and add masala paste into the oil.
  • Cook masala till oil is separated from its sides.
  • Then add chopped tomatoes and salt. Cook till oil separates from its sides.
  • Meanwhile, cut the banana into medium-thick roundels.
  • When tomato gravy is properly cooked and released oil from its side, then add banana pieces and mix well.
  • Add 3 tbsp water and mix well. Cover and cook sabzi for 1-2 minutes.
  • Then add kasuri methi, garam masala, sugar, black salt, and lemon juice. Mix well.
  • Garnish with coriander leaves and serve kela nu shak with chapati or paratha.

Notes

  • masala paste gives flavor and nice color to the sabzi.
  • do not cut the banana earlier, otherwise, due to oxidation, it will turn black.
  • Gently mix banana with masala.
  • cover and cook sabzi only for 1-2 minutes.