Green Banana Curry showed up at my house the first time my mother in law visited after I got married. She made it without a recipe, frying the bananas in ghee until they had these deep brown edges, then folding them into a gravy that smelled like roasted coriander and black cardamom. I had only ever seen green bananas boiled and mashed into sabzi before that, so the idea of frying them whole was new to me.
The texture was different too, firm and almost meaty, nothing like the soft sweetness of ripe bananas. I asked her to walk me through it twice before I tried it on my own, and now I make it at least once a month. The frying step takes patience, but it gives the bananas a flavour that plain boiling never will.
About the Recipe
This recipe uses green bananas, which you can find at most Indian grocers and many regular supermarkets. The whole process takes about an hour, including the boiling and frying. I make this when I want something filling for a weekend lunch or when I have guests who eat vegetarian. The bananas need to be unripe and firm, the kind that still have a slightly waxy green peel.
Ripe bananas will fall apart during frying and turn sweet, which does not work here. The gravy comes together quickly once the onions are fried, and the yogurt thickens it without needing cream or cashew paste.
Why you will love this recipe
The fried bananas have a texture that holds up well in gravy, firm enough to cut with a fork but soft inside. Black cardamom gives the curry a smoky depth that regular green cardamom cannot match, and the coriander powder balances it without making the gravy taste harsh. The frying step might seem like extra work, but it keeps the bananas from getting waterlogged and bland.
I like how the yogurt gravy stays thick without needing tomatoes, which means the spices come through clearly. The dish also reheats well the next day, and the bananas soak up more flavour as they sit.
Green Banana Curry
Cooking Tips
Do not skip the step where you flatten the boiled bananas before frying. If you leave them thick, the centres stay undercooked and the edges burn. Press them gently with your palm or the back of a spatula to about a quarter inch. When adding the yogurt to the gravy, whisk it first and add it slowly.
If you dump it all at once, it will split and turn grainy. Keep the heat low and stir after each addition. If the gravy looks too thick at the end, add a little warm water instead of cold, which can make the ghee separate.
Top Tips
- Use bananas that are completely green with no yellow patches, or they will soften too much during frying.
- Fry the bananas in batches so the ghee stays hot, otherwise they will soak up too much oil and turn greasy.
- Whisk the yogurt until smooth before adding it to the gravy, and stir constantly to prevent curdling.
- If you do not have black cardamom, reduce the green cardamom to four pods and add a pinch of smoked paprika for depth.
- The gravy thickens as it sits, so keep it slightly loose when you finish cooking.
- Leftover curry can be refrigerated for up to three days and tastes better the next day after the bananas absorb the spices.
Serving and Storing Suggestions
This recipe serves four to five people as a main dish. Prep time is about fifteen minutes, and cooking takes around forty five minutes. Serve the curry hot with steamed basmati rice or roti. I usually pair it with a simple cucumber raita to balance the richness of the ghee.
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water, as the gravy thickens when cold. Do not freeze this curry, because the bananas turn mushy and lose their texture when thawed.
Similar Recipes
- Raw Banana Kofta Curry
- Arbi Masala
- Kathal Ki Sabzi
- Dum Aloo Kashmiri
- Jackfruit Curry
Nutrient Benefits
Green bananas are high in resistant starch, which helps with digestion and keeps you full longer. They contain potassium, vitamin B6, and fibre, all of which support heart health and stable blood sugar levels. The yogurt in the gravy adds probiotics and protein, while the spices like ginger, garlic, and coriander have anti inflammatory properties.
Ghee provides fat soluble vitamins and helps your body absorb the nutrients from the spices. This curry is filling and nutrient dense, though the ghee makes it rich, so portion size matters if you are watching fat intake.
Green Banana Curry
Ingredients
- 6 Green Bananas
- 1 cup Ghee
For the Gravy:
- 1/2 cup Ghee
- 3 Onions (grated)
- 8 cloves Garlic (ground)
- 1 inch Ginger (ground)
- 1 inch Cinnamon
- 6 Green Cardamom
- 3 Black Cardamom (powdered)
- 2 Bay Leaf
- 3 tsp Coriander Seeds (powdered)
- 1 tsp Garam Masala Powder
- 1 tsp Salt
- 2 cups Curd
- 2 tbsp Fresh Coriander (chopped)
Instructions
- Bring a large pan of water to the boil.
- Add the whole, unpeeled bananas and cook for 10 minutes.
- Drain, cool slightly and peel.
- Cut each banana in half and then cut each piece lengthwise into half again.
- Gently press and flatten the banans to 1/4 inch thickness.
- Heat 1 cup of ghee in a pan and fry the bananas till golden.
- Drain and keep aside.
- To make the gravy, heat 1/2 cup of ghee in a pan.
- Fry the grated onions on a moderate flame till golden.
- Add 2 tblsp of water and stir for a minute.
- Add garlic and ginger.
- Cook for 2 minutes.
- Add the remaining spices and salt.
- Cook for 2 minutes, adding curd a litle at a time.
- Pour in 350 ml of water, cover and cook on low heat for 10 minutes till gravy has thickened.
- Put the fried bananas in gravy, cover and simmer for 5 minutes.
- Garnish with chopped coriander leaves.
- Serve.
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Frequently Asked Questions
Can I use ripe bananas instead of green ones?
No, ripe bananas will turn sweet and mushy when fried. They will also break apart in the gravy. You need firm, unripe green bananas with no yellow on the peel.
My yogurt curdled when I added it to the gravy. What went wrong?
The heat was likely too high or the yogurt was cold. Always whisk the yogurt until smooth and add it slowly, a tablespoon at a time, while stirring. Keep the flame on low throughout.
The bananas absorbed too much ghee and turned greasy. How do I avoid this?
Make sure the ghee is hot before you add the bananas, and do not overcrowd the pan. Fry them in batches so the temperature stays high. Also, press them flat before frying so they cook evenly and quickly.
Can I reduce the amount of ghee in this recipe?
You can use half the ghee for frying and switch to oil, but the flavour will be lighter. For the gravy, you can reduce the ghee to a quarter cup, though it will taste less rich.
How do I know when the gravy is thick enough?
The gravy should coat the back of a spoon and leave a trail when you drag your finger through it. If it looks watery after ten minutes of simmering, cook uncovered for another five minutes.
2 comments
To add- avoid sour curd. If u r using, add milk later.
To add- avoid sour curd. If u r using, add milk later.