Authentic Bangladeshi Mochaar Ghanta (Banana Blossom Curry)
40 minutes
1038 reads
About Authentic Bangladeshi Mochaar Ghanta (Banana Blossom Curry)
Embark on a culinary adventure to Bangladesh with this authentic Mochaar Ghanta—a vibrant curry that will tantalize your taste buds. Imagine tender banana blossoms and potatoes simmered in a rich, aromatic spice blend, creating a symphony of flavors.This dish showcases the ingenuity of Bangladeshi cuisine, transforming the humble banana blossom into a star ingredient. The hearty and satisfying texture makes it perfect for a cozy weeknight dinner or a celebratory feast.Experience the magic of Mochaar Ghanta served with fluffy steamed rice, warm roti, or flaky paratha for a truly unforgettable meal.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Produce
- 500 gm Banana Blossom chopped
- 250 gm Potatoes cubed
- 4-5 Chilies green, slit
Spices and Pastes
- 1 cup Onion Paste
- 2 tsp Garlic Paste
- 4 tsp Ginger Paste
- 2 cup Tomato Paste
- 2 tsp Coconut Paste
- 2 tsp Turmeric Powder
- 2 tsp Cumin Seeds ground
- 4 tsp Coriander Powder
- 1 tsp Chili Powder red
- 1 tsp Garam Masala
Other Ingredients
- 3 Bay Leaves
- 3 Chilies dried, red, whole
- 5 Cloves
- 2 Cardamom Pods black
- 2 sticks Cinnamon
- 1.5 tsp Salt or to taste
- Oil as needed
- 2 tbsp Ghee
Instructions
- Chop the banana blossoms. Boil them in salted water until tender. This helps remove any bitterness. Drain and set aside.
- Cube the potatoes and fry until golden brown. Set aside.
- Heat oil in a deep pan or pot. Add the bay leaves, dried red chilies, cinnamon sticks, cloves, and black cardamom pods. Sauté these whole spices for a minute until fragrant.
- Add the onion paste and sauté until softened and lightly browned. Then add the ginger and garlic pastes. Cook until fragrant, about 1-2 minutes.
- Stir in the tomato paste, salt, red chili powder, ground cumin seeds, coriander powder, and turmeric powder. Cook for a few minutes, stirring constantly, until the spices are well combined and fragrant.
- Add the coconut paste and slit green chilies. Cook for another minute, stirring well.
- Add the boiled banana blossoms to the pan. Stir to coat them in the spice mixture. Cover and cook for about 10-15 minutes, or until the banana blossoms are heated through and the flavors have melded.
- Add the fried potatoes and garam masala. Stir gently to combine. Finally, stir in the ghee for richness and aroma.
- Serve hot with steamed rice, roti, or paratha.
Recipe Notes
Good To Know
- Banana flowers can be tough to cut and chop, but the flavor is worth the effort.
- To reduce bitterness, soak chopped banana flowers in turmeric-salt water for 15–20 minutes before cooking, then rinse well.
Expert Tips
- Wear gloves when preparing banana flowers, as they can stain your hands.
- For a smoother texture, you can lightly pound the banana flower pieces before cooking.
- Adjust the amount of green chilies to control the spice level of the dish.
Storage Instructions
- Store leftover Mochaar Ghanta in an airtight container in the refrigerator for up to two days.
- Reheat gently on the stovetop with a splash of water to maintain moisture and flavor.
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Recipe Nutrition
Calories: 203kcalCarbohydrates: 15gProtein: 2gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 684mgFiber: 3gSugar: 4g
Geeta Biswas
Articles: 919
5 Comments
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Looks so yummy! Excited to make it.
Absolutely mouthwatering! Thanks for sharing.
I’m thrilled to try this recipe!
Awesome Recipe!!
This looks so inviting! Thank you.