Veg Kach Kolar Kofta Curry Recipe

Madhushree Dutta

Easy to make veg Kach Kolar Kofta curry recipe for Lunch or Dinner. Ingredients and Instructions to make homemade green banana fritters in curry.

Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Bengali, Indian

Servings 4 servings

First start by boiling the Kach Kola (Raw bananas) and potatoes in a pressure cooker with salt and turmeric.
After two whistles, turn off the flame and let the pressure cooker release the pressure naturally.
Then, take the Kach kola and potatoes out of the cooker and let them cool down a bit.
Peel and smash them together. Combine the both nicely until they become a little smoother.
Add half the ginger paste, 2 green chili paste, a little garam masala powder, hing, besan, and salt to taste. Mix everything again until everything comes together and forms a dough. (You can add a bit more besan if needed but not much).
Take a small portion from the doughy mix and shape it into "Koftas". The shape can be of your choice.

Now, when all the Koftas are shaped, take a kadhai or a deep-frying pan or a kadhai.
Pour a generous amount of vegetable oil and heat it until it starts to smoke a little. Keep the flame on medium.
Fry the koftas from all sides until they turn golden brown.
Transfer them to a kitchen tissue-covered plate and keep them aside.

Take a blender and put in the tomato to make a puree.
Now take another kadhai or a cooking pot and add mustard oil. Once the oil is hot, add the cumin seeds, bay leaf (break it from the middle), and a little hing (optional).
Stir them until a fragrance is released from the aromatics, and then add in the ginger paste.
Stir everything until the ginger turns a bit brown and the raw smell goes away.
Next, add the tomato puree and 2 green chili paste. Stir them really nicely and do it for around 5 minutes.
When the tomato puree starts to thicken, add the cumin powder, salt, and a bit of sugar.
Keep on stirring consistently.
Next, add in the turmeric powder.
Combine all the elements, and let them cook for a minute or two. Scrape from all the sides and stir occasionally.
When you see the oil has started to separate out a little from the masala, put in half a cup of water.
Cover the kadhai with a lid and let them shimmer on low flame for 5 minutes.

After that, gently put the already-fried koftas in the gravy.
If the gravy becomes too thick add a bit more water as the koftas will soak in some amount of the gravy juice.
Now cover it with a lid and let it cook for 5-10 minutes.
Take a taste test. Add in what feels less if needed.

If everything feels right, that is, the taste and the consistency (it should not be too runny), garnish it with the chopped coriander leaves, ghee, and garam masala.
Gently give it a final mix and turn off the flame. Cover the kadhai or the cooking pot with a lid and let all the flavors come through.

Keyword Bengali Recipe, Veg Recipes