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    Home » Curry » Gravy Curries » Enchor Kofta (Bengali Jackfruit Kofta Curry)

    Enchor Kofta (Bengali Jackfruit Kofta Curry)

    Published: Apr 6, 2016 · Modified: Dec 12, 2019 by Pavani · 22 Comments

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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:

    Enchor Kofta

    Recipe to make Jackfruit kofta curry. This is a Bengali recipe with koftas made of jackfruit & potato and served with a simple tomato sauce.
    Author: Pavani
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    Prep Time: 30 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 50 minutes mins
    Course: Side Dish
    Cuisine: bengali
    Servings: 4 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)
    Get Recipe Ingredients

    Instructions

    • 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.
    • 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.
    • Next add the ginger+garlic paste, red chili powder and cook for 1 minutes.
    • Add the mashed potato~jackfruit mixture and season with salt and garam masala.
    • 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.
    • Once cool, divide the mixture into equal size balls.
    • 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.
    • 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.
    • Heat 2tbsp oil in a pan. Add the bay leaf, cardamom, grated ginger and cook till fragrant, about 30seconds to a minute.
    • Add the onion paste and cook for 2~3 minutes.
    • 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.
    • Add the red chili powder, coriander powder, cumin powder and turmeric cook for a minute.
    • 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.
    • 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.

    Notes

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
    An InLinkz Link-up
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Blogging Marathon

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      Sesame Tofu Asparagus Stir Fry Recipe
    • Egg Puffs Recipe | Indian Bakery Style
    • Vegetable Frittata Recipe | Indian Style
    • Ragi Adai Recipe | Finger Millet & Lentil Dosa
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    Comments

    1. Ruchi Indu

      April 16, 2016 at 6:38 am

      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 🙂

      Reply
    2. veena krishnakumar

      May 03, 2016 at 1:45 pm

      what a lovely kofta curry. Beautiful set up

      Reply
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