Phaldari Kofta

Recipe by
Total Time:
45-60 minutes
Serves:6
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Palak Machchi, Best Tasty Kadai Paneer, Easy Mint Paneer

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5

Ingredients

  • For the Kofta:
  • 450 gms - raw bananas.
  • 50 gms - onions.
  • 4 tsp - ginger.
  • 1/2 cup - coriander.
  • 5 - green chillies.
  • 1/2 tsp - white pepper powder.
  • Salt - to taste.
  • Ghee - 4 tbsp| The Gravy:
  • 6 tbsp - ghee.
  • 8 - green cardamoms.
  • 5 - cloves.
  • 1 - stick Cinnamon (1-inch).
  • 1/3 cup - onions.
  • 2.5 tsp - Ginger paste.
  • 2.5 tsp - Garlic paste.
  • 2.5 cups - tomatoes.
  • 1 tsp - Red Chilli powder.
  • Salt - to taste.
  • 4 tsp - butter.
  • 1/3 cup - cream.
  • 1 tsp - honey.
  • 1/2 tsp - Mace powder.
  • Garam Masala - to sprinkle.

How to Make Phaldari Kofta

  • Boil bananas for 30 minutes, cool, peel and mash.
  • Kofta: Peel, wash and finely chop onions. Scrape, wash and finely chop ginger.
  • Remove stems, wash, slit, deseed and finely chop green chillies.
  • Mix these chopped vegetables, white pepper, and salt with the mashed bananas.
  • Divide into 16 equal portions and make balls.
  • Heat ghee in a wok, and deep fry the kofta over low heat until golden brown.
  • Remove and keep aside.
  • Gravy: Peel, wash and chop onions.
  • Wash and roughly chop tomatoes, put in a blender and make a puree.
  • Heat ghee in a pot, add cardamom, cloves and cinnamon, stir over medium heat for 30 seconds, add onions and saute until transparent.
  • Add the ginger and garlic pastes, saute until onions are light brown.
  • Then add the fresh tomato puree, red chillies and salt, fry until the fat leaves the masala, add water (approx. 400 ml) and bring to a boil.
  • Remove, pass the gravy through a soup strainer into a separate pot, return the strained gravy to the heat and bring to a boil.
  • Reduce to medium heat, add butter and stir until incorporated.
  • Stir in cream.
  • Remove and add honey.
  • Adjust the seasoning.
  • Grease an oven-proof pot or casserole, arrange the kofta in it, pour on the gravy, sprinkle mace and garam masala, cover with a lid, seal with dough (or silver foil) and put on pressure in pre-heated oven for 8-10 minutes (275 F).
  • Break the seal (or tear off the foil) and serve from the pot (or casserole) with rice, bread/roti.