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Oye Hoye! Kela ka Korma: Banana Bonanza for Your Tastebuds!

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Chef Curry Do’pyaza

Oye Hoye! Kela ka Korma: Banana Bonanza for Your Tastebuds!

Namaste, Sat Sri Akal, Kem Cho, and Vanakkam folks! Chef Curry Do’pyaza here, your friendly neighbourhood cook, ready to spice up your lives with another delicious dish!

Today, we’re diving into a unique and surprisingly delightful recipe: Kela ka Korma, or Banana Korma for my angrez (English) friends! I know what you’re thinking: bananas in a savory dish? Trust me, this isn’t your average fruit salad. This dish is a flavour explosion, a symphony of sweet and savory that will leave you wanting more.

When do we Korma?

Kela ka Korma isn’t just a dish; it’s an experience. You’ll often find it gracing tables during festive occasions like Navratri, when many people observe vegetarian diets. It’s also a popular choice during weddings, especially in North Indian communities, where its unique flavour profile adds a touch of elegance to the feast. Think of it as a delicious surprise that keeps everyone guessing! It’s also perfect for a quick and satisfying weeknight meal.

A Little History Lesson (Spice Edition!)

The history of Kela ka Korma is a bit like a well-guarded family secret. While it’s difficult to pinpoint its exact origins, it’s believed to have evolved from the rich culinary traditions of the Mughal era. The Mughals were known for their love of creamy, fragrant curries, and this dish likely emerged as a creative adaptation, using readily available bananas as a key ingredient. It’s a testament to the ingenuity of Indian cooks, who can transform simple ingredients into culinary masterpieces!

Let’s Get Cooking!

Here’s what you need to create this magical dish:

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes

Ingredients – The Spice Squad:

  • Kela (Raw Bananas): 4 medium, peeled and chopped into 1-inch pieces
  • Pyaaz (Onion): 1 large, finely chopped
  • Tamatar (Tomato): 2 medium, finely chopped
  • Adrak-Lahsun Paste (Ginger-Garlic Paste): 1 tablespoon
  • Dahi (Yogurt): 1/2 cup, whisked smooth
  • Tel (Cooking Oil): 2 tablespoons
  • Tej Patta (Bay Leaf): 1
  • Laung (Cloves): 3-4
  • Elaichi (Green Cardamom): 2-3, lightly crushed
  • Dalchini (Cinnamon Stick): 1-inch piece
  • Lal Mirch Powder (Red Chilli Powder): 1 teaspoon (adjust to your spice level!)
  • Dhania Powder (Coriander Powder): 2 teaspoons
  • Haldi Powder (Turmeric Powder): 1/2 teaspoon
  • Garam Masala: 1/2 teaspoon
  • Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed
  • Hara Dhania (Fresh Coriander Leaves): For garnish, chopped
  • Namak (Salt): To taste

The Step-by-Step Tango:

  1. Heat the Oil: In a kadhai (wok) or a deep pan, heat the oil over medium heat.
  2. Temper the Spices: Add the tej patta, laung, elaichi, and dalchini. Let them sizzle for a few seconds until fragrant. This is where the magic begins!
  3. Sauté the Onion: Add the chopped pyaaz and sauté until golden brown. Be patient, this step is crucial for a flavorful korma.
  4. Ginger-Garlic Power: Add the adrak-lahsun paste and sauté for another minute until the raw smell disappears.
  5. Tomato Time: Add the chopped tamatar and cook until they soften and release their juices.
  6. Spice it Up: Add the lal mirch powder, dhania powder, and haldi powder. Cook for a minute, stirring constantly, to prevent burning.
  7. Yogurt Power: Reduce the heat to low and gently stir in the whisked dahi. Be careful not to curdle the yogurt. Cook for 2-3 minutes until the masala is well combined.
  8. Banana Bonanza: Add the chopped kela and mix well, coating them evenly with the masala.
  9. Simmer and Savor: Add about 1 cup of water, bring to a simmer, cover, and cook for 15-20 minutes, or until the bananas are tender but not mushy.
  10. Garam Masala Magic: Stir in the garam masala and kasuri methi. Cook for another minute.
  11. Garnish and Serve: Garnish with fresh hara dhania and serve hot!

Chef Curry’s Tips for Korma Perfection:

  • Choose the Right Bananas: Use raw, firm bananas. They should be green and hard to the touch.
  • Don’t Overcook: Overcooked bananas will turn mushy and ruin the texture of the dish.
  • Adjust the Spice: Feel free to adjust the amount of red chilli powder to your liking.
  • Creamy Dreamy: For a richer korma, you can add a tablespoon of fresh cream at the end.

Korma Your Way! (Cooking Method Mania)

  • Gas Stove/Induction: Follow the recipe as is.
  • Pressure Cooker: Sauté the ingredients as directed. Add the bananas and water, and pressure cook for 2 whistles. Release the pressure naturally before opening.
  • Slow Cooker/Crockpot: Sauté the ingredients on the stovetop. Transfer to the slow cooker, add the bananas and water, and cook on low for 4-6 hours or on high for 2-3 hours.
  • Oven: Not recommended for this recipe.
  • Microwave: Not recommended for this recipe.
  • Air Fryer: Not recommended for this recipe.

Nutritional Nitty-Gritty (Approximate values per serving):

  • Calories: 250-300
  • Protein: 5-7g
  • Carbohydrates: 40-45g
  • Fat: 10-12g

Serving Suggestions – Korma Companions:

Kela ka Korma is best served hot with:

  • Roti or Naan: Perfect for scooping up the delicious gravy.
  • Rice: A comforting and satisfying combination.
  • Puri: Adds a touch of festive flair.
  • A simple salad: To balance the richness of the korma.

Your Turn to Shine!

So there you have it! Kela ka Korma, a unique and flavourful dish that’s sure to impress your family and friends. Try this recipe at home and share the deliciousness with your loved ones. Let me know how it turns out in the comments below! Happy cooking, folks!