Vibrant Green Kofta: A Healthy and Flavorful Bengali Delight
40 minutes
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About Vibrant Green Kofta: A Healthy and Flavorful Bengali Delight
Transport your taste buds to Bengal with this vibrant and healthy Green Kofta curry! Imagine tender raw banana koftas, bursting with fragrant coriander and spices, simmered in a lusciously creamy, tangy yogurt sauce.This dish is packed with leafy greens, making it a satisfying and wholesome meal. It's the perfect way to sneak extra veggies into your lunch or dinner rotation.Serve this aromatic Green Kofta with fluffy rice, roti, or paratha for a truly unforgettable culinary experience.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Kofta Ingredients
- 1 cup Banana mashed, raw
- 1/2 cup Coriander finely chopped, or 2 tbsp paste
- 2 tbsp Yogurt
- 2 tbsp Heavy Cream
- 1 tsp Chili finely chopped, green
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 1 tsp Garam Masala
- 2 gm All-Purpose Flour
Sauce Ingredients
- 3 tbsp Oil
- 1/2 tsp Cumin Powder
Instructions
- Boil the raw banana until tender. Mash thoroughly and set aside.
- In a mixing bowl, combine the mashed banana, chopped coriander, yogurt, heavy cream, green chili, garlic paste, ginger paste, garam masala, and all-purpose flour.
- Mix well to form a smooth dough. Shape the dough into small, oval-shaped koftas.
- Heat the oil in a large frying pan over medium heat. Shallow fry the koftas until golden brown on all sides. This helps create a crispy exterior while keeping the inside soft.
- Remove the koftas from the pan and set aside.
- In the same pan, add the ginger and garlic pastes. Sauté for a minute until fragrant.
- Add the yogurt and heavy cream mixture to the pan, along with the cumin powder and green chili. Stir continuously to prevent curdling.
- Gently add the fried koftas to the sauce. Simmer for a few minutes to allow the flavors to meld.
- Sprinkle with garam masala for an extra layer of warmth and aroma. This enhances the overall flavor profile of the dish.
- Serve hot with rice, roti, or paratha.
Recipe Notes
Good To Know
- Don’t overcook the kofta.
- For an extra crisp exterior, lightly dust the koftas with rice flour or cornflour before frying.
- For a vegan version, substitute the yogurt and cream with thick coconut milk or cashew cream.
- To boost the leafy green content, add finely chopped spinach or fenugreek leaves to the banana mixture before shaping the koftas.
Expert Tips
- Soaking the koftas in warm water for about 10-15 minutes before frying helps to keep them soft and prevents them from drying out during cooking.
- Adjust the spice level to your preference by adding more or less green chilies or chili powder to the kofta mixture.
- For a richer gravy, try adding a tablespoon of cashew paste or almond paste while simmering the sauce.
Storage Instructions
- These koftas can be made ahead and refrigerated for up to two days. Reheat gently in the gravy before serving.
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Recipe Nutrition
Calories: 198kcalCarbohydrates: 1gProtein: 1gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5.7gMonounsaturated Fat: 11.4gSugar: 1g
Geeta Biswas
Articles: 919
3 Comments
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This is fantastic! Thank you for sharing.
Such a tasty dish! Thanks for the recipe.
This is a fantastic recipe! Thanks for sharing.