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.
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Chandri Bhat is a renowned food consultant who guides people with her culinary expertise.