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.