For Kofta

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

For Gravy

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.