Plantain (Raw Banana) Kofta


 

Kofta is deep fried meat/veggie balls in a silky smooth gravy. Typically, veg koftas are made with potatoes and paneer and soaked in a rich gravy. But the Bengali style kofta curry is made with plantains and is usually soaked in a light runny gravy. While I love the taste that plantains add to kofta, I am not a big fan of the light gravy that it is soaked in. So I make the same rich gravy that I would make for a paneer kofta. And this fusion tastes exceptionally well.

Next time skip your regular meat balls/ veg koftas and try this recipe instead. I am sure you will love it as much as we do.

 

 

Ingredients:

For the kofta:

Plantain or raw banana – 3
Potatoes – 3
Onion – 1 medium, finely chopped
Cumin powder – 1 tsp
Coriander powder – ½ tsp
Garam masala – 1 tsp
Chilli powder – 1 tsp or as per taste
Oil – 1 tbsp + for frying koftas
Gram flour (besan) – 2 tbsp

For the gravy:

Onion – 1 large, chopped
Ginger – ½ inch, grated
Garlic – 1 clove, grated
Tomato puree – ½ cup
Kashmiri red chilli powder – 2 tsp or to taste
Garam masala – 1 tsp
Butter/Ghee – 1 tbsp
Oil – 1 tbsp
Cashew – 10
Yogurt – 3 tbsp
Poppy seeds – 1 tbsp
Cumin powder – 1tsp
Coriander powder – 1 tbsp
Dried fenugreek leaf (kasuri methi) – 1 pinch
Coriander leaves for garnish
Salt to taste
Almond flakes and raisins for garnish (optional)

Method:

To make kofta:

  1. Boil potates and plantain in sufficient water with skin on. Cool completely and peel the skin
  2. Mash them together and set aside
  3. Heat 1 tbsp oil in a fry pan or kadhai and add chopped onions. Saute until they are golden brown
  4. Add cumin, coriander, red chilli powder and garam masala and saute for a minute
  5. Turn of the flame and add the mashed potato-plantain mixture and besan
  6. Mix well and let it cool
  7. Make small balls of the cooled mixture and set aside for 10-15 minutes
  8. Heat oil in a fry pan and fry the koftas until golden brown

To make the gravy:

  1. Soak cashew in water for 30 minutes
  2. Grind the poppy seeds into a fine powder in a coffee grinder. (Alternatively, if you have an Indian mixer, soak the poppy seeds for an hour and grind along with other ingredients in step 4)
  3. In a fry pan or kadai, heat oil and fry onion on medium heat until golden brown. Add ginger, garlic and saute for 1-2 minutes. Let it cool completely
  4. Grind the cooled onion, ginger, garlic mix along with cashew, poppy seeds, tomato puree, and yogurt into a smooth paste
  5. In the same fry pan, add ghee/butter. Add the ground mixture and bring it to boil
  6. Add kashmiri red chilli powder, cumin powder, coriander powder and salt. Mix well. Add some water if the mixture is too dry
  7. Reduce heat, cover and simmer until completely cooked and the oil separates
  8. Add 1-2 cups hot water and adjust consistency of the gravy
  9. Add the fried koftas and simmer for a minute
  10. Rub kasuri methi between your palm and add it in. Also add garam masala.  Mix well.
  11. Garnish with coriander leaves, raisin and almond flakes
  12. Serve hot with rice / roti

 

Mashed plantain, potatoes mixed with onion and spices

Mashed plantain, potatoes mixed with onion and spices

 

Make small balls of the mixture

Make small balls of the mixture

 

Fry koftas till golden brown

Fry koftas till golden brown

 

Fry onions till golden brown

Fry onions till golden brown

 

Onion fried and ready to grind

Onion fried and ready to grind

 

Simmer gravy until oil seperates

Simmer gravy until oil separates

 

Plantain koftas served with roti/flatbread

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