Aloo Kela ki Sabzi: Potato Raw Banana Curry

Potatoes and raw banana complement each others’ tastes beautifully in aloo kela ki sabzi (potato raw banana curry).

The sabzi is straightforward enough to make – the vegetables are cut thickly and simmered with tomatoes and spices.

A trick for keeping the raw banana slices from getting mushy is to fry them before adding them to the curry. On to the recipe…

You Need:

• Potatoes – 300 grams
• Raw banana/plantain – 500 grams
• Tomatoes – 1
• Onions – 1
• Salt – to taste
• Coriander powder – 1/2 teaspoon
• Cumin powder – 1/2 teaspoon
• Red chili powder – 1 teaspoon
• Pepper powder – 1/3 teaspoon
• Turmeric powder – 1/2 teaspoon
• Mustard seeds – 1/2 teaspoon
• Mustard oil – ~3 tablespoons

How To Make Aloo Kela ki Sabzi:

1. Chop the vegetables

Peel the raw banana and chop into 2-cm slices. Transfer immediately to salted water to prevent discoloration.

Chop the onion. Peel and cut the potatoes into 2-cm chunks.

Chop the tomato roughly.

2. Pre-fry the raw banana

Heat about two tablespoons of oil in a kadhai or pan. Shallow the fry raw banana slices in batches till golden-rimmed (about 5 minutes).

Keep aside for later use in the curry.

3. Make the curry

In the same pan, heat a tablespoon of oil.

When the oil is hot, add mustard seeds to it and let them splutter.

Follow immediately with chopped onions.

Add potato cubes next, stir around and let them cook for 4-5 minutes. Follow with chopped tomatoes.

Cook for another 4-5minutes, and then add the dry spices: turmeric powder, coriander powder, cumin powder, pepper powder, red chili powder.

Sprinkle salt to taste.

Mix well along with half a cup of water – the water ensures the spices do not burn.

Let the potatoes and spices cook till the potatoes are almost done.

At this stage, fold in the pre-fried raw banana slices.

Add a cup of water – more if you want a thinner gravy.

Cook covered till the vegetables have softened (~7-8 minutes).

Aloo kela ki sabzi (potato raw banana curry) is ready.

Serve hot.

In the pic below: aloo kela ki sabzi with layered parathas and karela pyaz.

Notes:

For those with a taste for it, mustard oil is THE cooking medium to pick for aloo kela ki sabzi.

In case you are not a fan of mustard oil or don’t have access to it, feel free to substitute with another cooking oil.

Interested in more plantain recipes? Try the classic kachcha kela curry, kela bhujiya with fenugreek leaves, crisp plaintain fry, kachche kele ke kebab.

Also check out these seven offbeat potato recipes for dinner.