Cashew - 20 (soak in 1/2 cup milk for 15 mts and grind to a paste)
2 tbsp Fresh cream for garnish (or malai/top of milk)
Salt to taste
4 tbsps Oil
Coriander leaves for garnish
Cut the end of the raw bananas and Cut each raw banana into two pieces. Do not peel the skin. Boil them 8 cups of water along with 1tsp turmeric powder on low to medium flame for 30 mts, based on the size of the raw bananas. Cool and peel the raw bananas and grate them.
In a bowl, add the grated raw banana, chopped onions, grated paneer, ginger green chili paste, coriander powder, amchur powder, coriander leaves, besan and salt. Mix well and if necessary add another tbsp of besan . Make small koftas and keep aside.
Heat oil for deep frying and deep fry to a golden brown shade and remove into a bowl lined with absorbent paper. Keep aside
Prepare the gravy, heat oil in a cooking vessel. Add the cinnamon stick and cardamom and allow to splutter. Add the chopped onions and saute for 5 mts. Add ginger green chili paste and saute for a mt. Add turmeric powder, cumin powder, coriander powder, red chili powder and salt and mix. Add tomato puree and cook for 10 mts. Add cashew nut paste and cook for 3 mts.
Add 3 cups of water and bring to a boil. Reduce flame and simmer for 8 mts or till it reaches the desired curry consistency. Turn off heat.
To serve the kofta curry, place the koftas in a deep bowl and pour the gravy over the koftas till submerged. Allow to sit for 7-10 mts and serve warm. Garnish with fresh cream and fresh coriander leaves.