Kach Kolar Kofta

A regal dish of Bengali cuisine , raw banana koftas or meatballs cooked in cashew nut cream along with rich Indian spices.

  1. Raw Banana...2 , boiled and mashed
  2. Cashew nuts...1 tbsp, ground to paste
  3. Cashew nuts...1/2 tbsp, coarsely crushed
  4. Raisins...1/2 tsp
  5. Corn flour...1/2 tsp
  6. All purpose flour...1/2 tsp
  7. Coriander leaves...1 tbsp , chopped
  8. Green chili...1 tbsp , chopped
  9. Cumin powder...1 tsp
  10. Coriander powder...1/2 tsp
  11. Red chili powder...1/2 tsp
  12. Garam masala powder...1/4 tsp
  13. Turmeric...1 pinch
  14. Bay leaf , whole red chili...2
  15. Sugar...1/2 tsp
  16. Salt...to taste
  17. Oil...2 tbsp & for frying
  1. Mix mashed banana with crushed cashew nuts, raisins,chopped coriander leaves , 1/2 tsp corn flour , 1/2 tsp all purpose flour , salt to taste , make about 10 koftas/balls , deep fry till crisp and keep aside.
  2. Soak cumin powder, coriander powder,red chili powder, garam masala powder, turmeric powder with 1/4 cup of water and keep aside for 15 minutes. This helps in bringing out oil and giving an even texture.
  3. Heat oil in a kadai. Add bay leaf , whole red chili , sugar and caramelize for about 40 secs.Add spices mixture and saute in low heat for about 3 minutes.
  4. Add cashew paste mixed with 1/4 cup water and saute for another 2 minutes.
  5. Add the koftas , mix well and cook for another 1 minute or till the gravy thickens.
  6. Remove from heat and serve hot with basmati rice , sweet pulao or paratha.