Posted on: January 9, 2019 Posted by: Deepsikha Comments: 0
Kanchkolar Kofta Curry

As a kid I used to hate kachkola (raw banana) and the only way Maa could make me eat was making kofta curry. This dish is my all time favourite. Kofta is nothing but fried balls and can be made with various vegetables and meat. Bengalis are fond of kofta and it is a popular style of cooking in Bengali kitchen. Kofta, on the other hand, has it’s origin in Persian cuisine. Kofta dishes (both veg and non-veg) are widely used in Indian, Central Asian and Middle Eastern cuisines.

Last time I made Lau Kofta Curry and here I am again with another delicacy of kofta curry, Kanchkolar Kofta Curry. Loaded with lots of health benefits, raw bananas are also rich in fibre and thus promote weight loss. Making kofta is actually a very innovative way to make a vegetable more interesting. Raw bananas are not liked by many, specially kids, and thus this kofta curry can solve your problem – the perfect way to make a boring vegetable interesting. This is a no onion and no garlic recipe and can be considered as a Satvik Aahar. Here’s the step-by-step recipe for you all.


For Making Kofta

  • 1 raw banana
  • 1 potato
  • 2 table-spoon gram flour
  • 1/2 tea-spoon turmeric powder
  • 1/2 tea-spoon cumin powder
  • 1/2 tea-spoon red chilli powder
  • 1/2 tea-spoon garam masala powder
  • salt (according to taste)
  • mustard oil (as required for frying)

For Tempering

  • 1/2 tea-spoon cumin seeds
  • 2 bay leaves
  • 2 cinnamon stick (1 inch)
  • 2-3 dried red chillies
  • 5 green chiilies, slitted from middle
  • 3 table-spoon mustard oil

For Gravy

  • 1 tomato, chopped
  • 1 tea-spoon cumin powder
  • 1 tea-spoon coriander powder
  • 1/2 tea-spoon turmeric powder
  • 1/2 tea-spoon red chilli powder (optional)
  • 1/2 tea-spoon garam masala powder
  • 1 tea-spoon sugar
  • salt (according to taste)
  • 1.5 cup warm water


  • Cut the raw banana with it’s peel into 3 pieces and cut the potato with it’s peel into half. Boil raw banana and potato together in a pressure cooker for 3-4 whistles. Let the pressure cool down completely.
  • Remove from the pressure cooker and peel of the raw banana and potato. Mash with the help of a spoon.

  • Add gram flour, salt and all the spices mentioned in “For Making Kofta” section and mix properly to make a dough.

  • Take small portion out of the dough and with the help of your palm, make round ball. In the same way make all the balls. With the given quantity, you should make 15-16 kofta balls.

  • Heat oil in a pan and fry the balls until they turn light brown. Don’t overdo else they will get burned. Once the kofta balls are fried, remove them in a tissue paper and keep aside.

  • For tempering, heat oil in a pan and all that are mentioned in the respective section. Allow them to splutter.

  • Now, add chopped tomato and all the ingredients mentioned in the “For Gravy” section, except garam masala and sugar. Sprinkle a little water and stir for 2 minutes on low flame.

  • Now, add warm water for gravy and bring it to a boil.

  • Add the kofta balls carefully, cover the lid and cook for 7-10 minutes on low to medium flame.

  • Open the lid and check. The kofta balls will soak gravy and become fluffy. There should not be much running gravy.
  • Now, sprinkle garam masala powder and sugar. Cover the lid again and cook for another 2 minutes.
  • Turn off the flame and your Kanchkolar Kofta Curry is ready to be served now.

Serve it with steamed rice and enjoy this amazing Bengali delicacy. This will be a perfect winter afternoon treat for you, I bet. You can also have it with phulka/roti/chapatti.

Do drop me a comment telling how you like my recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.

Happy winter and happy eating!!!


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