Raw Bananas – 3 medium size (or 2 large ones)
Onions – 6 large size
Boiled Potato – 1 medium size
Makke ka Aata – 4 table spoons
Green chillies – 2-3 medium size
Garlic – 12-15 cloves
Kishmish (Raisins) – 150 gms
Sugar – 3 tsp
Salt – as per taste
Kali Mirch (Black Pepper) – 10-12 seeds
Turmeric – a pinch
Sookhi Dhania Sabut (dry coriander seeds) – 1 tsp
Coriander – for garnishing
Jeera (cumin seeds)- 1 tsp
Milk – 1 and ½ cup
Cream – ½ cup
Oil – for frying
Boil the raw bananas with peel. Finely chop 1 onion, 1 green chilly and 5-6 cloves of garlic. Remove the peels of banana, mash bananas and boiled potato together. In this mash add chopped onion, chopped garlic and green chilly. Finely chop one third raisins and add to mash. Dry roast sookhi dhania sabut (dry coriander seeds) and dry grind them using small mortar and pestle. (I use mortar pestle, you can use any grinder). Add salt to taste. Mix Makke ka Aata (flour) in the mash. Mix properly and knead the mixture like a dough. In a karahi (or wok) heat oil. Make small balls of the mixture and fry them in the oil till they become golden brown.
Remove them and keep aside.
For the Curry:
Soak the remaining raisins (kishmish) in water for 10 minutes. Finely chop 2 onions in slices. Boil remaining onions (you can boil the bananas and onion together) and grind it to a paste with green chillies. Make a paste of the soaked kishmish (raisins). Make paste of remaining garlic. Slightly crush the Black Pepper (Kali Mirch), remember don’t make it into a powder. In a deep bottom pan add oil and let it get hot. Add jeera (cumin) and let it crackle. Now add crushed black pepper and garlic paste. When the garlic paste starts turning light brown add sliced onions. Let the onions turn light brown (they would look transparent and light brown in this stage), add the onion paste. Cook for 5 minutes on high heat. Now add turmeric and raisin (kishmish) paste. Cook for 7-8 minutes, constantly turning the whole mixture to avoid it burning. Now add salt and sugar and very little water (just enough to moisten the mixture). Cook it for few minutes more, till the mixture starts leaving oil. Now simmer the flame (on low heat) slowly add milk. Please remember when you are adding milk, please keep on turning the mixture regularly else lumps will be formed. Let it cook for 5 minutes. Increase the heat (on high heat). Now add ¼ cup of water and cook till the mixture comes to a boil. Cover the dish and let it cook for 8-9 minutes on very low heat. Mix cream and cook for another 5 minutes (covered). Shut down the heat.
Add koftas in the mixture, cover the dish and leave it for 2-3 minutes. Now add chopped coriander and serve.
These koftas taste best with Khameeri roti and Laccha Paranthas.