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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 mins
Cook Time: 20 mins
Total Time: 50 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)

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.
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