Bengali Style Kanch Kolar Kofta Curry Recipe (Green Plantain Kofta Curry)
Bengali cuisine is known for its rich, flavorful curries, often with a delightful balance of spices that tickle the taste buds. One such exceptional dish is the Bengali Style Kanch Kolar Kofta Curry, a unique vegetarian curry that features green plantains (raw bananas) in the form of crispy koftas, swimming in a tangy, spiced tomato gravy. This dish is a perfect blend of tradition and flavor, making it an ideal choice for a hearty main course. Traditionally served with phulkas or steamed rice, this curry brings the essence of Bengali flavors right to your kitchen.
In this recipe, we will take you through each step, from boiling the plantains and potatoes to making the perfect koftas and cooking them in a flavorful gravy. The panch phoran masala and other aromatic spices create a deep, satisfying base for this curry, while the crispy koftas add texture and richness. Let’s dive in and explore how to make this exquisite Bengali treat!
Ingredients
Here are the ingredients you’ll need to create the Bengali Style Kanch Kolar Kofta Curry:
| Ingredient | Quantity |
|---|---|
| Raw Banana (Kanch Kola) | 1 |
| Potatoes (Aloo) – boiled | 2 |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Panch Phoran Masala | 2 teaspoons |
| Red Chilli Powder | 2 teaspoons |
| Tomato | 1 |
| Ginger – grated | 1 inch piece |
| Green Chillies – finely chopped | 2 |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Sugar | 1/2 teaspoon |
| Cumin Powder (Jeera) | 2 teaspoons |
| Garam Masala Powder | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Bay Leaves (Tej Patta) | 2 leaves |
| Fresh Coriander Leaves (Dhania) | 2 sprigs, chopped |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Bengali
Course: Main Course
Diet: Vegetarian
Instructions
Follow these simple steps to make your Bengali Style Kanch Kolar Kofta Curry:
-
Boil the Raw Banana and Potatoes:
- Begin by peeling the raw banana and the potatoes. Place them in a pressure cooker and cook them for 4 whistles, then release the pressure naturally.
- After the cooking is complete, mash the raw banana and boiled potatoes together in a large bowl.
-
Prepare the Koftas:
- Add turmeric powder, red chilli powder, cumin powder, and a pinch of salt to the mashed banana-potato mixture.
- Once the spices are evenly mixed, form the mixture into small round balls (koftas).
- Heat a Kuzi Paniyaram Pan (or any non-stick pan) and lightly grease it.
- Place the koftas in the pan and cook them on medium heat, turning occasionally, until they are evenly browned and crispy.
- Once done, remove the koftas from the pan and set them aside.
-
Make the Tomato Gravy:
- Heat some oil in a large kadai or wok.
- Add the bay leaves and let them crackle, then toss in the cumin seeds and allow them to sizzle.
- Add finely chopped ginger and green chillies to the hot oil and sauté for a minute until fragrant.
- Now add the tomato, chopped into small pieces, and sauté until it becomes soft and mushy.
- Sprinkle a little sugar to balance the tanginess of the tomatoes, then let the mixture cool down before grinding it into a smooth puree.
-
Cook the Gravy:
- In the same kadai, add the tomato puree and bring it to a simmer.
- Add panch phoran masala, turmeric powder, red chilli powder, cumin powder, and garam masala powder to the gravy.
- Stir well and cook for a few minutes to let the spices meld together, and the gravy thicken slightly.
- Add 1 cup of water to adjust the consistency, and let the gravy simmer for about 15 minutes, stirring occasionally.
-
Add the Koftas:
- Once the gravy has thickened, gently add the koftas to the curry.
- Let them simmer in the gravy for about 5 minutes, so they soak up the flavors.
- Finally, sprinkle chopped coriander leaves on top for a fresh burst of flavor and color.
-
Serve:
- Your Bengali Style Kanch Kolar Kofta Curry is now ready to serve!
- Serve it hot with phulkas (soft Indian flatbreads) or steamed rice for a wholesome meal.
Tips for the Perfect Kofta Curry:
- Kofta Texture: Ensure that the koftas are crispy on the outside but soft on the inside. Overcooking them can make them dry, so be mindful while frying.
- Gravy Consistency: The gravy should be slightly thick, but you can adjust the consistency with water if you prefer a thinner sauce.
- Spice Adjustments: The level of spiciness can be easily adjusted by varying the amount of red chilli powder and green chillies.
Why You’ll Love This Bengali Style Kanch Kolar Kofta Curry:
This curry is a wonderful combination of flavors – the raw banana koftas add a unique texture to the curry, while the aromatic spices in the gravy make it rich and flavorful. The addition of panch phoran masala gives it a signature Bengali twist that brings warmth and depth. Plus, the dish is vegetarian, making it an excellent option for those seeking plant-based meals that are both comforting and satisfying.
Whether you’re hosting a dinner party or just craving a delicious homemade meal, this Bengali Style Kanch Kolar Kofta Curry is sure to impress. Serve it with a side of steamed rice or phulkas for a truly delightful meal.
