Plantain Kofta Curry

Ingredients

Koftas

• Plantains - 2, cut in half with ends removed.  Do not peel
• Turmeric Powder - 1 Tsp
• Heavy Cream - 2 Tbsps
• Red Onion - 1, Finely Diced
• Besan  (Chick  Pea Flour) - 1 Tbsp
• Ginger Paste - 1 Tsp
• Green Chili - 1 Finely Chopped
• Coriander powder - 1/2 Tsp
• Amchur (Dried Mango) powder - 1/4 Tsp
• Salt - 1 Tsp

  Sauce

• Cinnamon stick - 1
• Cardamom Pods - 6, Lightly Crushed
• Red Onion - 1, Diced
• Green chili - 1, Chopped
• Ginger Paste - 1 Tsp
• Tomato - 1, Large, Chopped
• Turmeric Powder - 1/4 Tsp
• Coriander Powder - 1 1/2 Tsps
• Cumin Powder - 1/4 Tsp
• Garam Masala - 1/4 Tsp
• Cashew - 10 (soaked in 1/4 Cup Heavy Cream for 10 minutes and ground to a paste)
• Salt to taste
• Ghee - 2 Tbsp

Begin by boiling 2 large Plantains in 1 liter water with 1 tsp Turmeric for 20 minutes.

 Drain Plantains and peel skin.  Mash well with a potato masher and then mix in Heavy Cream, Red Onion, Green Chili, Ginger Paste, Coriander, Amchur and Salt.  Mix well and slowly add Besan Flour to thicken the mixture.  Allow to sit for 10 minutes.

Roll batter into 1" balls.  Deep fry in small batches in oil at 350F.  Drain well

Meanwhile, in a large pan, heat 2 Tbsp Ghee over low medium heat.  Toss in Cinnamon Stick and Cardamon Pods and allow to sizzle for a few seconds.  Add Red onion and saute for 6-7 minutes until it begins to turn golden brown.  Mix in Green Chili and Ginger Paste and simmer for 1 minute.  Add Turmeric, Coriander, Cumin and Tomatoes and cook for 5 minutes until tomatoes become quite soft.  Stir in Cashew Paste and cook for 1 minute.  Add 1 11/2 cup water and add to blender.  Puree mixture in blender until nearly smooth.  Return to pan and cook over medium heat until desired consistency.

Pour sauce over Koftas and serve immediately