Kanchkolar Kofta Curry

Name: Kanchkolar Kofta Curry
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 big raw banana or 2 small raw green bananas; 1 medium size potato; 1 heaped tsp besan; 1/2 tsp freshly grinded cummin powder; 1/4 tsp garam masala; to taste Salt; 1/2 cup oil for frying koftas; 1 tbsp coriander seeds; 1 whole dry red chilli; 1/2 tsp Cumin seeds; 1/2 tsp fennel seeds; 1/4 tsp fenugreek seeds; 1 cardamom; 2 peppercorns; 1 small cinnamon stick; 1 big onion; 2 garlic flakes (thick); 1/2 inch ginger piece; 1 medium tomato; 1 tsp mustard oil; 2 tbsp mustard oil; 2 small tej patta; 2 cloves; 1 crushed cardamom; 1/2 tsp sugar; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 2 tsp freshly prepared dry masala powder; to taste Salt; 1 tsp ghee

Jasmin Motta _ #BeingMotta @cook_12567865

#indiankitchen
Kanchkolar Kofta Curry/ Green Plantains Kofta Curry is all time favourite Bengali vegetarian delicacy made with soft and crispy raw banana koftas dipped in gravy spiced with freshly grinded masalas.

Jasmin Motta _ #BeingMotta @cook_12567865

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Ingredients

3 servings

For plantains/green banana koftas:
1big raw banana or 2 small raw green bananas
1medium size potato
1 heaped tsp besan
1/2 tspfreshly grinded cummin powder
1/4 tspgaram masala
to tasteSalt
1/2 cupoil for frying koftas
For gravy:
For freshly dry masala powder:
1 tbspcoriander seeds
1whole dry red chilli
1/2 tspCumin seeds
1/2 tspfennel seeds
1/4 tspfenugreek seeds
1cardamom
2peppercorns
1small cinnamon stick
For making wet paste :
1big onion
2garlic flakes (thick)
1/2 inch ginger piece
1medium tomato
1 tspmustard oil
For tempering:
2 tbspmustard oil
2small tej patta
2cloves
1crushed cardamom
1/2 tspsugar
For seasoning :
1 tspred chilli powder
1/2 tspturmeric powder
2 tspfreshly prepared dry masala powder
to tasteSalt
For flavoring :
1 tspghee
1/4 tspgaram masala
To Garnish :
as neededGinger julienne
as neededFresh cream
as neededGreen coriander leaves finely chopped

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Steps

1

Roast cummin seeds and grind it finely.Keep aside. Dry roast coriander seeds, fennel seeds, fenugreek leaves, cummin seeds, dry red chilli, cloves, cinnamon, peppercorns for 2-3 mins on medium flame. Cool and dry grind in mixer. Store in airtight container.
2

Wash green banana and pressure cook along with potato for 3 whistles.Cool the cooker before opening the lid. Remove the skin from boiled raw banana and potato. Place them in mixing bowl add freshly grinded cummin seeds powder, salt,1/2 tsp garam masala. Add besan flour and mash the boiled green banana and potato along with seasoning and prepare smooth mixture.
3

Now make 12 small round balls from this prepared green banana- potato mixture.
4

In frying pan add and heat oil. Add 5-6 small balls at a time and deep fry them to golden brown and crispy. Similarly fry remaining koftas.
5

In kadhai add & heat oil,add tej patta, sugar and saute till sugar melt and caramelized. Add and saute cloves and crush cardamom. Add freshly made wet masala paste. Mix well. Add red chilli powder, turmeric powder,salt and freshly grinded dry masala powder.
6

Mix and saute this wet paste on medium flame for 15 mins, oil will come out to sides.
7

Add 2 cup of warm water and mix it. Cover and let the gravy simmer for 8-10 mins.
8

At the time of serving add fried koftas. Mix and let it cook for 1 min. Off the flame. Add 1 tsp ghee and 1/2 tsp garam masala for flavoring.
9

Serve Hot Kanch Kolar Kofta Curry garnish with fresh cream, ginger julienne and coriander leaves.