Kacha Kela (Plantain) Kofta Recipe:

A delicious Bengali recipe, Kacha Kela koftas in thick and spicy gravy.

This dish presents a unique combination of raw banana and crumbled chenna as dumplings or ‘Kofta’. Perfect to entertain your guests, this kofta curry is a good try over the conventional ‘Malai kofta’.

Ingredients (Makes 12-14 Koftas):

• 3 raw bananas (boiled and peeled),
• 4 tbsp of crumbled paneer or chenna,
• 1 tsp of ginger paste,
• 1 medium onion, finely chopped,
• 1-2 green chilies, finely chopped,
• Chopped coriander leaves,
• 1 tsp coriander powder,
• ½ tsp of amchur powder,
• 1-2 tsp of besan for binding,
• Salt to taste
• For making the gravy, you need,
• 2-3 cardamoms,
• 2 cloves,
• 1 small piece of cinnamon,
• 2 medium onions, made into paste
• 1-2 tsp ginger-garlic paste,
• 4 small tomatoes, blanched and pureed,
• 1 tsp of roasted cumin powder,
• 1 tsp coriander powder,
• 1 tsp of degi mirch or kashmiri red chili powder,
• ½ tsp of turmeric powder,
• A pinch of sugar,
• 10 cashews soaked in ¼ cup milk for 15 minutes and made into paste.
• Salt to taste, and
• 2-3 cups of water

Preparation:

1. First prepare the dumplings, by mashing the boiled raw bananas.
2. Once the texture is smooth, add crumbled paneer, chopped onions, ginger paste, chopped chilies, coriander leaves, powdered spices and besan. Mix well and make 12-14 round dumplings.
3. Heat oil in a kadai and deep fry the balls, until golden brown.
4. Strain them on an absorbent paper and keep aside.
5. Prepare the gravy by adding the whole spices to hot oil.
6. Once the whole spices splutter, add the onion and ginger-garlic paste and fry well for a minute or two.
7. Now add the tomato puree and fry well, until the mixture leaves oil by the side.
8. At this stage, add the powdered spices and fry well.
9. Once the spices are cooked, add the cashew paste and fry for a minute, before adding water.
10. Simmer the gravy, covered, for about 5-10 minutes, until the desired consistency is reached.
11. Pour hot gravy over the dumplings, just before serving and serve hot with a fresh dollop of cream and some sprinkling of coriander leaves.
12. You can have it with paratha or plain chapatti.