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BM# 63: Journey through the Cuisines 

Week 1: Bengali Cuisine

Day 5: Enchor Kofta (Bengali Jackfruit Kofta Curry)

I should first say a big thanks to Sandeepa of Bongmom Cookbook for all her amazing Bengali recipes. It was a breeze picking my dishes for letters A~H because of her blog. I already made Aam Doi, Charchari and Doi Dharosh from her blog. Today’s dish Enchor Kofta or jacfruit kofta curry recipe is also from her blog.

I’ve had a few mishaps making koftas in the past, so I’m usually wary about trying any new recipe. But Sandeepa’s recipe looked doable, I took the plunge and made them following her recipe. The koftas were probably the best I’ve ever made.

Koftas are made with jackfruit and potatoes. It is hard to tell that the koftas have jackfruit from the taste and texture, but they sure taste delicious. Canned jackfruit comes in very handy here, no peeling or cleaning required, just drain, rinse and you are good to go.

Gravy is quite simple with tomato base and thickened slightly with cashew or almond butter (or ground cashews/ almonds) and a splash of heavy cream, if you feel a little indulgent. Koftas can be prepped and refrigerated the day before and can be fried just before serving. This kofta curry can be served with naan or roti or pulao. I made Bengali Mishti Pualo with vegetables to serve with the curry.

Recipe from Sandeepa’s Bongmom Cookbook:

Print Recipe
Enchor Kofta Yum
Recipe to make Jackfruit kofta curry. This is a Bengali recipe with koftas made of jackfruit & potato and served with a simple tomato sauce.
Enchor Kofta
Course side dish
Cuisine bengali
Prep Time 30 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
For the Koftas:
  • 1 can Jackfruit Green , drained and rinsed well
  • 2 Potatoes Medium
  • 1 Onion Medium , finely chopped
  • 2 Chilies Green , finely chopped
  • 1 tsp Ginger+garlic paste
  • ½ tsp Chili powder Red
  • ½ tsp Garam Masala
  • To Taste Salt
For the Gravy:
  • 1 Onion Medium , coarsely chopped
  • 1 tbsp Tomato paste
  • 1 cup Tomato puree
  • 1 tbsp Cashew Almond butter or (or soak 1tbsp almonds or cashews in warm water, then grind them to a smooth paste)
  • ½ tsp Coriander Ground
  • ½ tsp Cumin Ground
  • 1 tsp Chili powder Red (adjust as per taste)
  • ½ tsp Garam Masala
  • 1 Bay leaf
  • 2 pods Cardamom
  • 1 Ginger " piece , finely grated
  • To Taste Salt
  • 1 ~ 2 tbsps Cream (optional)
Course side dish
Cuisine bengali
Prep Time 30 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
For the Koftas:
  • 1 can Jackfruit Green , drained and rinsed well
  • 2 Potatoes Medium
  • 1 Onion Medium , finely chopped
  • 2 Chilies Green , finely chopped
  • 1 tsp Ginger+garlic paste
  • ½ tsp Chili powder Red
  • ½ tsp Garam Masala
  • To Taste Salt
For the Gravy:
  • 1 Onion Medium , coarsely chopped
  • 1 tbsp Tomato paste
  • 1 cup Tomato puree
  • 1 tbsp Cashew Almond butter or (or soak 1tbsp almonds or cashews in warm water, then grind them to a smooth paste)
  • ½ tsp Coriander Ground
  • ½ tsp Cumin Ground
  • 1 tsp Chili powder Red (adjust as per taste)
  • ½ tsp Garam Masala
  • 1 Bay leaf
  • 2 pods Cardamom
  • 1 Ginger " piece , finely grated
  • To Taste Salt
  • 1 ~ 2 tbsps Cream (optional)
Enchor Kofta
Instructions
  1. Make Kofta: Pressure cook jackfruit and potato until tender, about 3~4 whistles. Let the pressure come down, then drain the excess water from the veggies and mash them well with a potato masher or simple blend it in the blender.
  2. Heat 2tsp oil in a nonstick pan, add the finely chopped onion, green chili and cook till the onion turns lightly browned around the edges.
  3. Next add the ginger+garlic paste, red chili powder and cook for 1 minutes.
  4. Add the mashed potato~jackfruit mixture and season with salt and garam masala.
  5. Cook for 5~7 minutes until the mixture becomes dry and starts to pull away from the pan. Taste and adjust the seasonings. Turn off the heat and let the mixture cool.
  6. Once cool, divide the mixture into equal size balls.
  7. Heat oil in a pan and deep fry the koftas on medium heat until nicely browned all over. Remove onto a paper towel lined plate and set aside.
  8. Make the Gravy: Heat 2tsp oil in a pan, add the onion and cook till lightly browned around the edges. Take off the heat and let cool, then grind to a paste.
  9. Heat 2tbsp oil in a pan. Add the bay leaf, cardamom, grated ginger and cook till fragrant, about 30seconds to a minute.
  10. Add the onion paste and cook for 2~3 minutes.
  11. Next add the tomato puree, tomato paste and cashew (or almond) butter. Cook till the oil starts to separate around the edges, about 4~5 minutes.
  12. Add the red chili powder, coriander powder, cumin powder and turmeric cook for a minute.
  13. Next add enough water to get to desired consistency and let the gravy come to a boil. Season with salt and sugar (if using). Finally add the cream and cook for 1~2 minutes.
  14. To Serve: Place the gravy in a serving bowl and add the koftas to it. Serve with roti or rice. I served this with some Bengali Vegetable Pulao.
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22 thoughts on “Enchor Kofta (Bengali Jackfruit Kofta Curry)”

  1. I didn’t know jackfruit comes in canned form. My only encounter with jackfruit was during childhood and we ate it raw. I never eaten it in cooked form. Kofte have come out perfect and the curry is mouthwatering. This curry with Bengalo pulao must have made an awesome combination.

  2. Must say those koftas are calling me!..what a lovely pair you got for us..I enjoyed all your bengali dishes Pavani..I am so looking forward to what you are going to make for next week..

  3. That is an interesting variation of Kofta recipe over the familiar and common ones. Must have tasted good when paired with that Bengali rice dish.

  4. one more jackfruit.. eggs, ellu(sesame) and this jackfruit are top heroes today. Beautiful.. love the kofta with jackfruit.

  5. I have seen the canned Jackfruit in Asian stores but never had a recipe to make with it. Yours is so amazing, pinning it to make it the next time I get the can!

  6. This Bengali jackfruit kofta curry is almost similar like we made in Punjabi style.The only difference is we do not boil jackfruit and add besan to bind the koftas.Loving your Bengali dishes and wonderful presentations.Her blog is a treasure of Bengali dishes.Even I have made most of my dishes from Sandeepa’s blog.

  7. Somehow bI have never cooked with jack fruit , i guess those phobias of trying new veggies . The kiftas look very well made and you are lucky to get this in tinned form . Saves so much botheration .

  8. Your bowl (kadai) is so cute! this kofta is such a different variety and I would love to taste it. Lovely presentation 🙂

  9. I thought the koftas would be sweet because of the jackfruit. Green Jackfruit means it’s not.. nice and interesting curry.

  10. Those koftas are literally calling out to me! Loved teh pic with the close up of kadai. And this is a curry that I have been dying to try.Raw jackfruit is not available here that easily.

  11. I’ve made a version of this before but with lauki koftas this version looks great with that thick tomato gravy

  12. I’ve made a version of this before but with lauki koftas this version looks great with that thick tomato gravy

  13. koftas with jackfruit is very interesting. I must try… But guess should mark for next year. The supply of raw jackfruits is coming to an end with April 🙂

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