Plantain (Kaachkol in Assamese) kofta curry is a popular vegetarian dish . It is very tasty dish and ideal for entertaining vegetarian guest.Though it is little time consuming but the end result always worth it.
Plantain Kofta Curry (Kaachkolor Kofta Curry)
Ingredients :(Serves 4-5)
(Makes 12-14 Koftas)
Banana(Plantain) – 4 nos
Potato – 1 (big)
Onion-1(small) , finely chopped
Green chillies- 1-2 no.s, finely chopped
Ginger Paste-1/2 tsp
cumin powder-1/2 tsp
Coriander powder-1/2 tsp
Red chilly powder(optional)-1/4 tsp
Crushed black pepper- 1/2 tsp
Besan- 5-6 tbsp
Oil (Refined oil)-For frying the koftas
Onion -1 (large)
Tomato- 1 (large)
Ginger garlic paste- 1 tbsp
cumin seeds- 1/2 tsp
Cumin powder-1 tsp
Coriander Powder- 1 tsp
Termeric powder-1/4 tsp
Red chilly powder-1 tsp
Bay leaves: 2 small
refined oil-3 tbsp
cashew-nut paste- 2 tbsp
Garam Masala- 1 tsp
Chopped Coriander Leaves-2 tbsp
1.Cut both the ends of raw pantain and divide into 2 pieces and pressure cook with the potatoes for 1 whistle.
2.Peel and mash both plantain and potatoes together.
3.Add all the ingredients as listed above for kofta (except the oil) and mix them well to make a smooth dough.
4.Make round balls (kofta)of equal size from the dough.
5.Heat oil in a deep bottomed pan or Kadai. Carefully drop 4-5 koftas in oil and fry in medium flame until all sides are golden brown .Drain in tissue paper .Fry the next batch same way.
6.Once all the koftas are ready place them in a serving dish
1.Peel Onion and chop roughly . Grind into smooth paste (don’t add water) .Grind tomato and keep aside.
2.Heat oil in a pan or kadai and add cumin seeds. when they starts to sizzle add bay leaf and saute for a few seconds.
3.Add onion paste,Ginger-garlic paste and fry until oil starts to separates in medium flame.
4.Add tomato puree now and fry well, until the mixture leaves oil by the side.
5.Now add salt, turmeric and all other powdered spices and fry till oil separates.
6.Then add the cashew nut paste , mix well and fry for a minute.
7.Add 4 to 5 cups of water and cover the pan and bring it to good boil, then simmer for 10 minutes or until the desired consistency is reached.Put off the gas.
8.Pour the hot gravy over the koftas and cover the serving dish untill serving.
9. Serve hot by garnishing with chopped coriander and fresh cream.
10.You can have it with steamed rice , paratha or plain chapatti.
Do leave your valuable comments and suggestions about the recipe. 🙂
- You can add the koftas in Kadai itself but sometimes the koftas become very soggy by this method, therfore it is safe to place the koftas on a serving dish and pour hot gravy over them. No need to worry about the softness of the koftas because as long as the koftas will remain in the gravy it will soak the gravy and become soft and very tasty.