Melt-in-Your-Mouth Chena and Raw Banana Kofta Curry (Bengali Style)
35 minutes
1067 reads
About Melt-in-Your-Mouth Chena and Raw Banana Kofta Curry (Bengali Style)
Transport yourself to Bengal with the exquisite flavors of this melt-in-your-mouth Chena and Raw Banana Kofta Curry. Imagine delicate koftas crafted from fresh chena (Indian cottage cheese) and raw banana, simmered in a subtly spiced, creamy coconut milk gravy.This surprisingly simple curry is both light and healthy, perfect for a comforting weeknight meal or a special occasion feast. The gentle balance of spices and minimal oil creates a satisfying dish that’s as healthy as it is delicious.Discover the magic of Bengali home cooking and tantalize your taste buds with this easy-to-follow recipe, perfect for lunch or dinner. You'll be amazed by the unique and unforgettable flavor profile!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
For the Koftas
- 200 gm Cottage Cheese indian cottage cheese
- 200 gm Banana mashed, raw
- 1-2 Chili finely chopped, green
- 1 1/2 tsp Salt or to taste
- 2 tbsp Gram Flour besan
For the Curry
- 2 tbsp Tomato Paste
- 1 tsp Cumin jeera
- 1 tsp Coriander dhania
- 1 tsp Chili Powder red
- 1 tsp Turmeric haldi
- 1 tsp Garam Masala
- 1 tbsp Coconut Milk
- 2-3 tbsp Oil for shallow frying
For Garnish
- 2 tbsp Coriander chopped, dhania
Instructions
- In a mixing bowl, combine the mashed raw banana, chena, finely chopped green chilies, salt, and gram flour. Mix well to form a smooth dough. Gram flour helps bind the koftas and gives them a slightly nutty flavor.
- Divide the dough into small, equal portions. Shape each portion into smooth, round balls. Heat oil in a shallow pan over medium heat. Gently place the koftas in the hot oil and shallow fry until they turn golden brown and crispy on all sides. This enhances their texture and adds a delicious depth of flavor. Remove the koftas from the pan and set aside.
- In a separate pan, heat a tablespoon of oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds to release their aroma. This step infuses the oil with a warm, earthy flavor. Add the coriander powder, red chili powder, and turmeric powder. Sauté for about a minute until fragrant, being careful not to burn the spices. Add the tomato paste and cook for another 2-3 minutes, stirring constantly, until the oil starts to separate from the masala. This allows the tomato paste to caramelize slightly, adding a rich sweetness to the curry.
- Add a splash of water and salt to the pan. Stir well and bring the mixture to a gentle simmer. This creates a flavorful base for the curry. Pour in the coconut milk and garam masala. Stir gently to combine. Coconut milk adds a creamy richness and a subtle sweetness to the curry. Garam masala enhances the overall flavor profile with its warm and aromatic notes.
- Gently add the fried koftas to the simmering curry. Avoid stirring vigorously to prevent the koftas from breaking. Allow the koftas to heat through and absorb the flavors of the curry. Garnish with freshly chopped coriander leaves. Serve hot with rice or roti.
Recipe Notes
Good To Know
- For extra flavor in the koftas, try adding a pinch of Bengali panch phoron (five-spice blend) or a little grated ginger to the chena and banana mixture before forming the balls.
- If you prefer a firmer texture in your koftas, chill the formed balls in the refrigerator for 20–30 minutes before frying; this helps them hold their shape better when cooked.
- To make the curry vegan, substitute the chena with well-drained firm tofu that’s been mashed and seasoned; the texture and taste will remain pleasantly close to the original.
- Leftover koftas can be repurposed as a delicious snack—simply flatten them slightly and pan-fry until crisp, then serve with a tangy tamarind or mint chutney.
Expert Tips
- Adjust the amount of sugar or sweetener in the curry based on the sweetness of the bananas you use. Overripe bananas will require less added sugar.
- For a richer curry, use full-fat coconut milk. If you prefer a lighter version, use light coconut milk or even a mixture of coconut milk and water.
- Garnish the finished curry with fresh coriander leaves or a sprinkle of toasted coconut flakes for added flavor and visual appeal.
Storage Instructions
- Store leftover kofta curry in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop or in the microwave before serving.
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Recipe Nutrition
Calories: 128kcalCarbohydrates: 4gProtein: 1gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mg
Geeta Biswas
Articles: 919
3 Comments
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This is so tempting! Thank you.
Such a perfect dish! Thank you.
What a delicious idea! Thanks for sharing.