Home / Recipes / Kancha Kola Kofta Torkari

Photo of Kancha Kola Kofta Torkari  by Bethica Das at BetterButter
1353
5
5.0(1)
0

Kancha Kola Kofta Torkari

Nov-13-2017
Bethica Das
10 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Kancha Kola Kofta Torkari RECIPE

This is a traditional Bengali homemade style curry of raw banana koftas in gravy. This is a "No Garlic & No Onion" based gravy. It is commonly cooked in every Bengali household and relished with plain steamed rice. Adding potatoes to the gravy is purely optional. It is slightly thickened with the addition of cashew nut paste and finished off with ghee and a sprinkle of garam masala powder.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Roasting
  • Frying
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. 2 green plantain, boiled ,mashed
  2. 1 potato, boiled , grated
  3. 2 tsp. cumin seeds
  4. 3 whole dry red chilies
  5. 2 tbsp. oil
  6. oil to deep fry
  7. 2 bay leaves
  8. 1 inch cinnamon stick
  9. 2 green cardamoms
  10. 4 cloves
  11. 2 tsp. ginger, grated
  12. 1 tomato, chopped
  13. 1-2 green chilies, slit
  14. 1-2 green chilies, chopped
  15. 1 tsp. roasted cumin powder
  16. 1/2 tsp. turmeric powder
  17. salt to taste
  18. 1 tbsp. cashew paste
  19. 1/2 tsp. garam masala powder
  20. 1 tsp. ghee
  21. 1 tsp. coriander leaves, chopped

Instructions

  1. Dry roast 1 tsp. cumin seeds, 2 green cardamoms and the red chilies for a few seconds. On cooling, grind and keep it aside.
  2. In a bowl, mix together the mashed plantain, potato, salt, pinch of turmeric powder, 1 tsp. ginger, chopped green chilies and the powdered spice mix.
  3. Form into small round koftas. Heat oil in a pan and deep fry them. Drain on a tissue paper and keep aside.
  4. Heat 2 tbsp. oil in a pan and temper with the bay leaves, cinnamon, cardamoms, cloves and the remaining cumin seeds. Saute for a few seconds.
  5. Add the ginger, turmeric powder and the cumin powder mixed with little water. Fry on low flame till oil separates.
  6. Add the tomatoes and saute till well mashed up. Add 2 cups water, slit green chilies and salt. Simmer on low flame for 4-5 minutes till the gravy slightly thickens.
  7. Add the cashew paste and mix well. Simmer for a minute. Add the koftas, garam masala powder and ghee. Give it a gentle stir and serve, garnished with coriander leaves.
  8. If serving later, arrange the fried koftas on a serving dish and pour the gravy over it. These koftas can be prepared earlier and refrigerated to be cooked later.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Anchal Sinha
Nov-15-2017
Anchal Sinha   Nov-15-2017

I really want to make this from a long time. Thanks for sharing this recipe.

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE