Kacha Kolar Kofta curry/ Plantain Kofta Curry. Today I'll show you my recipe of Kacha Kolar Kofta Curry. As compare to veggie kofta curry these ones are easy to shape and cook. Traditionally keema is made from minced lamb meat/mutton but here I have used Chicken koftas are cooked in two ways- either they can be cooked the way shown below or can be cooked by tossing raw keema balls in the gravy. finally, pour the curry over kofta and malai kofta is ready to enjoy.
Place the veggie kofta on the curry. Garnish with some chopped coriander leaves, grated cheese and cream. Serve mix vegetable kofta curry with. You can have Kacha Kolar Kofta curry/ Plantain Kofta Curry using 16 ingredients and 9 steps. Here is how you cook that.
Ingredients of Kacha Kolar Kofta curry/ Plantain Kofta Curry
- Prepare 2 of Kacha Kola or plantain.
- Prepare 1 of medium potato.
- It’s to taste of salt.
- Prepare 1/2 + 1/2 tablespoon of Cumin powder.
- You need 1/2 inch of ginger.
- It’s 1/4 tablespoon of whole cumin.
- You need 2 +4 of green chilies or chilli powder as you prefer.
- Prepare 2 tablespoons of besan.
- Prepare 1 +1 teaspoon of turmeric powder.
- Prepare as required of Oil for frying.
- You need 2 tablespoon of oil.
- You need 3-4 of bayleaf or tejpatta.
- It’s 1 pinch of hing/asafoetida.
- You need 1/4 cup of chopped coriander leaves.
- Prepare 1/2 tablespoon of sugar.
- Prepare 1 of medium sized tomato.
Children are fond of green banana kofta curry. Koftas: Cut both sides of the stems of green bananas, wash and put them into the cooker with one glass of water. Cook them till the one whistle comes. Kofta curry is a recipe for deliciously spiced traditional Pakistani meatballs, that are served in a creamy sauce and saffron rice.
Kacha Kolar Kofta curry/ Plantain Kofta Curry step by step
- Chop the Kacha kola/raw banana into smaller pieces and put it pressure cooker. Let it cook for 5-6 whistles or till completely done. Boil the potatoes to 2 whistles on medium flame..
- Once done let them cool. Peel the raw bananas and keep aside. Mash the potato and peeled raw banana together properly along with cumin powder, 2 green chilies, turmeric powder, salt and besan. Mix evenly..
- Now make lemon sized balls of the mixture. In a pan, take about 1 cup of oil. Heat it. Then gradually add the koftas. Fry the koftas in batches. Do not overcrowd the pan..
- Once the koftas are done remove some oil from the pan as we will be using the remaining for the gravy..
- Make a paste of tomato, 2 green chilies, and ginger. To this paste add little water, turmeric powder, cumin powder, chilies, and salt..
- Heat the oil in the pan. To the hot oil add whole cumin, bay leaf, hing and the sugar. Wait till you get the aroma of hing and tej patta. As the sugar caramelizes it gives a beautiful colour to the gravy..
- Now add the paste that you prepared. Let all the water evaporate and you see oil leaving the sides of the pan. Now add water to the gravy. Let it simmer for a few minutes.
- Add the koftas and let it simmer for few more minutes..
- Turn off the flame and garnish with the chopped coriander leaves. Serve with warm steamed rice..
Kofta is a meatball in the cuisines of South Asia, the Middle East, the Balkans and Central Asia. In its simplest form, the recipe for kofta curry consists of meatballs made with beef. The Best Plantain Curry Recipes on Yummly Kerala Style Prawns And Plantain Curry, Ethakkaya-chemmeen Curry, Vegan Plantain Curry, Beef And Plantain Curry. The best way to describe Chicken Kofta Curry is Spiced Meatballs in Spiced (not "spicy") Curry.