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.
Method:
- 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.