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Bengali Style Kanchkolar Kofta Curry Recipe | Raw Banana Kofta Recipe

Indulge in Bengali bliss with our Kanchkolar Kofta Curry, a tantalizing dance of spices that makes a great side dish to go along with a pulao and phulka for a delicious dinner.

6 Servings

Prep Time: 10 min Cook Time: 30 min Total Time: 40 min

https://archanaskitchen.com/recipe/bengali-style-kanch-kolar-kofta-curry-recipe-green-plantain-kofta-curry-recipe

To begin making Bengali Style Kanchkolar Kofta Curry Recipe, prep all he ingredients and keep ready.
Into a pressure cooker, cut the raw banana and potato into half 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 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 size 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, 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.

Ingredients

2 Raw Banana boiled and mashed

2 Potatoes (Aloo) boiled and mashed

2 Green Chillies finely chopped

1 inch Ginger chopped

1/2 teaspoon Cumin powder (Jeera)

1 teaspoon Coriander (Dhania) Powder

1 teaspoon Red Chilli powder

1 teaspoon Cumin seeds (Jeera)

2 teaspoon Coriander (Dhania) Seeds

1 Bay leaf (tej patta) torn into half

1 inch Cinnamon Stick (Dalchini)

2 Cardamom (Elaichi) Pods/Seeds

2 Cloves (Laung)

1 teaspoon Fennel seeds (Saunf)

1 teaspoon Black pepper corns

1 tablespoon Mustard oil

1 teaspoon Cumin seeds (Jeera)

2 Dry Red Chillies

1 tablespoon Fresh coconut grated

1 teaspoon Turmeric powder (Haldi)

1 teaspoon Cumin powder (Jeera)

1 teaspoon Coriander (Dhania) Powder pureed

1/2 teaspoon Red Chilli powder

1 inch Ginger finely chopped

1 teaspoon Sugar

1 Tomato pureed

6 sprig Coriander (Dhania) Leaves finely chopped for garnishing

Instructions

Step 1

To begin making Bengali Style Kanchkolar Kofta Curry Recipe, prep all he ingredients and keep ready.

Step 2

Into a pressure cooker, cut the raw banana and potato into half 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 released, Peel the skin off from the raw banana and the potato.

Step 3

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 size balls.

Step 4

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.

Step 5

To make the bhaja masala, into a pan add cumin seeds, coriander seeds, fennel seeds, pepper, cinnamon, cloves, bay leaves, 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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Serve the Bengali Style Kanchkolar Kofta Curry Recipe with along with Basanti Pulao and Phulkas for a wholesome dinner.