We offer a wide variety of tasty dishes for you to enjoy throughout the year, try out this delicious veggie dish yourself. We have over 15 dishes on our menu, see our sample Bokhara Brasserie menu.
2 Large Raw Bananas
1 small onion finely chopped
2 tbsp gram flour
2 green chilli finely chopped
1 tsp ground ginger
1 tsp coriander powder
1 pinch Tumeric
1 pinch Amchar Powder
Salt to taste
Vegetable oil to fry
1 large onion finely chopped
3 medium tomatoes
2 tsp garlic/ginger paste
1 tsp turmeric powder
1 tsp red chilli powder (deggi mirch)
½ tsp cumin powder
2 tsp coriander powder
1 tsp Garam Masala
15 cashew nuts – Ground to make paste
¼ cup of cream
Salt To Taste
Method - Kofta
- Boil the bananas in the skin until soft, remove skin and grate the banana into a bowl
- Add the chopped onion, gram flour, chilli and all the masalas (powders) gradually to the bowl and mix well
- Add salt to your desired taste
- Mix until you have a smooth dough
- Grease the palms of your hands with a little oil and roll the dough into small balls approx. size of a ping pong ball
- Heat the oil in a curved pan until it is hot add the Koftas and fry on a medium heat until they turn a deep brown colour.
- Remove the Koftas from the oil with a slotted spoon to drain off any excess oil. Leave to rest
Method – Gravy
- Taking a large pan add 2 -3 tbsp of oil and heat
- Add the onions and sautee until light brown
- Add the tomatoes and ginger garlic paste along with the ground cashew nuts and mix until it becomes a smooth paste.
- Add the dry masalas (powders) and fry for 3-4 minutes be careful not to burn, you can add a tablespoon of water at this point if you are afraid it may burn.
- Add 1 cup of water and bring to the boil. Leave to simmer for 8-10 minutes.
- The gravy should be of medium consistency.
- Add the koftas and cook In the gravy for 1-2 minutes any longer your koftas will go soggy and start to break.
- Add the cream and garnish with coriander before serving.
- Serve with basmati rice or your favourite naan bread.