Ingredients

Raw bananas (boil, cool, peel and grate) - 200gm (7 oz)

Potatoes (boil, cool, peel and grate) - 150gm (5 oz)

Paneer (grate) - 150gm (5 oz)

Amchoor (mango powder) – 1 tsp

Red chili powder - 1/2 tsp

Green cardamom powder - 1/2 tsp

Cinnamon powder - 1/2 tsp

Javitri (mace powder) - 1/4 tsp

Salt

Ghee (clarified butter) to deep fry kofta

The filling

Dhingri mushrooms - 60gm (2 oz)

Button mushrooms (chop) - 60gm (2 oz)

Desi ghee (clarified butter) - 1 tbsp

Ginger (finely chop) - 10gm (1" piece)

Green chilies (seed and finely chop) - 2

Cheese (processed / cheddar); grate  - 30gm (1 oz)

Fresh mint; chopped - 2.5gm (1 tbsp)

Coconut (remove brown skin and grate) - 15gm (1/2 oz)

Toasted almond flakes  - 15gm (1/2 oz)

Roasted pistachio (peel and halve) - 12

Dried plums (remove pits and chop) - 6

The gravy

Ghee (clarified butter) - 50gm (1/4 cup)

Ginger paste (strain) - 3 1/2 tsp

Ginger paste (strain) - 5gm (1 tsp)

Green cardamom - 4

Cloves - 4

Black cardamom - 2

Yogurt  - 250gm (1 cup)

Coriander powder - 1 tbsp

Red chili powder - 1 tsp

Turmeric powder - 1/2 tsp

Fried onion paste - 4 tbsp

Cashew nut paste - 1 1/2 tbsp

Vegetable stock  - 4 1/4 cups

Salt

A generous pinch of garam masala powder

A pinch of cumin powder

A pinch of green cardamom powder

A pinch of clove powder

A pinch of nutmeg powder

A pinch of fennel powder

Preparation

1. The kofta mixture: Mix all the remaining ingredients, divide into 12 equal portions and make balls.

2. The filling: Remove stems, wash dhingri mushrooms in running water to remove grit, drain, soak in lukewarm water for 15 minutes, drain and chop.

3. Heat ghee in a frying pan, add ginger and green chilies, stir over medium heat for a minute, add mushrooms and stir-fry until the moisture evaporates. Remove, cool, add the remaining ingredients, mix well and divide into 12 equal portions.

4. The stuffing: Flatten each ball between the palms, place a portion of the filling in the middle, make balls again and shape into ovals.

5. The kofta: Heat ghee in a kadhai (wok) and deep fry over medium heat until golden brown. Remove to absorbent paper to drain the excess fat.

6. The gravy: Put yogurt in a bowl, add coriander, red chilies and turmeric, and whisk to homogenize.

Cooking

1. Heat ghee in a handi (pan), add the garlic and ginger pastes, stir, add whole spices and stir-fry until the moisture evaporates. Remove pan from heat, stir in yogurt mixture, return pan to heat and stir-fry until specks of fat begin to appear on the surface.

2. Now add fried onion paste, stir-fry until the fat leaves the sides, add cashew paste and stir-fry until the fat leaves the sides. Then add vegetable stock and salt, bring to a boil, reduce to low heat and simmer until gravy is of medium thin consistency.

3. Remove and pass the gravy through fine mesh soup strainer or muslin into a separate pan. Return gravy to heat, add the fried kofta and simmer until the gravy is of medium thick sauce consistency (Approx. 5 minutes). Sprinkle garam masala, cumin, cardamom, cloves, nutmeg and fennel, stir, remove and adjust the seasoning.

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