Bengali Style Kanchkolar Kofta Curry Recipe is an all-time favourite Bengali dish made with soft and crispy Koftas dipped in thin and tangy-based curry. The Raw banana is a rich source of vitamins, minerals, and fibre. The starch content present in raw bananas will help in controlling blood sugar levels and managing cholesterol.
Serve the Bengali Style Kanchkolar Kofta Curry Recipe along with Basanti Pulao and Phulkas for a wholesome dinner.
Ingredients
For the Koftas
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2 Raw Banana, boiled and mashed
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2 Potatoes (Aloo), boiled and mashed
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2 Green Chillies, finely chopped
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1 inch Ginger, chopped
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1/2 teaspoon Cumin powder (Jeera)
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1 teaspoon Coriander (Dhania) Powder
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1 teaspoon Red Chilli powder
Bhaja Masala
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1 teaspoon Cumin seeds (Jeera)
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2 teaspoon Coriander (Dhania) Seeds
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1 Bay leaf (tej patta) , torn into half
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1 inch Cinnamon Stick (Dalchini)
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2 Cardamom (Elaichi) Pods/Seeds
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2 Cloves (Laung)
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1 teaspoon Fennel seeds (Saunf)
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1 teaspoon Black peppercorns
For the Kofta Curry
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1 tablespoon Mustard oil
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1 teaspoon Cumin seeds (Jeera)
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2 Dry Red Chillies
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1 tablespoon Fresh coconut, grated
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1 teaspoon Turmeric powder (Haldi)
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1 teaspoon Cumin powder (Jeera)
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1 teaspoon Coriander (Dhania) Powder, pureed
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1/2 teaspoon Red Chilli powder
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1 inch Ginger, finely chopped
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1 teaspoon Sugar
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1 Tomato, pureed
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6 sprig Coriander (Dhania) Leaves, finely chopped for garnishing
How to make Bengali Style Kanchkolar Kofta Curry Recipe | Raw Banana Kofta Recipe
- To begin making the Bengali Style Kanchkolar Kofta Curry Recipe, prep all the ingredients and keep them ready.
- In a pressure cooker, cut the raw banana and potato into half and add into the pressure cooker. Add 1/2 cup water and pressure cook for 4 to 5 whistles and turn off the heat. Allow the pressure to release naturally. Once the pressure has been released, Peel the skin off from the raw banana and the potato.
- Into a bowl, add the boiled raw banana and potato, red chilli powder, cumin powder, coriander powder and salt to taste. Mash them to make a lump-free mixture. Shape them into lemon-sized balls.
- You can either deep fry the kofta, pan fry them or make them in a kuzhi paniyaram pan until golden brown on all sides. Add oil into the cavity of the kuzhi paniyaram pan, add the kofta balls and fry them until golden brown on all sides. Remove from pan and keep aside.
- To make the bhaja masala, into a pan add cumin seeds, coriander seeds, fennel seeds, pepper, cinnamon, cloves, bay leaves, and cardamon and roast the ingredients on medium heat for a couple of minutes until the seeds start crackling and get a roasted aroma. Once done , allow it to cool and blend into a smooth powder. This is the bhaja masala.
- In a small mixing bowl, combine the turmeric powder, cumin powder, coriander powder, red chilli powder and 1/2 cup of water. Mix and make a spice slurry and keep aside.
- In the mean while heat mustard oil in pan with kadai; add the cumin seeds and red chillies and allow it to crackle. Add the ginger, coconut and give it a stir for a few seconds. Next add the spice slurry, bhaja masala and tomato puree and stir well for about 1 to 2 minutes until the tomatoes get cooked. Finally add 1 cup of water, salt and sugar to taste and give the mixture a brisk boil for 10 minutes until the flavours come through and it thickens a little.
- Once it thickens slightly add in the koftas and give it a simmer for 30 to 40 seconds and turn off the heat. Stir in the chopped coriander leaves and transfer the Kanchkolar Kofta Curry to a serving bowl and serve hot.
- Serve the Bengali Style Kanchkolar Kofta Curry Recipe with along with Basanti Pulao and Phulkas for a wholesome dinner.
By : Archanas Kitchen
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