Banana, Oats Shahi Kofta

For koftas: Preheat the oven at 175°C. Take a pan add 1 teaspoon oil and then add jeera, 1 tablespoon finely chopped onion, ginger and garlic and saute them a little for about 2-3 minutes.

When it starts to change color, then lower the flame and add besan and stir it for 1 minute

Then add oats and keep on stirring it till it starts to get roasted and then turn off the flame and keep it aside.

When the Oats mixture cools down a little bit, then add boiled grated Banana and flour, finely chopped coriander leaver, salt, red chilli powder, a little oil and mix it well

Make balls of this mixture add keep one raisin in the middle of each ball and close it properly, roll in the instant oats.

Bake these Oats koftas in the preheated Oven for 15 minutes or until the balls form a crust. Once done  keep them aside

For makhani gravy: Heat 1 tbsp oil in pressure cooker, add asafoetida, whole spices, ginger, garlic let it brown add onion, tomatoes, salt, Kashmiri red chilli powder, cashew, spices, kasoori methi and half cup of water. Pressure cook till two whistles. Remove from heat and set aside to cool. Discard all the whole spices except pepper corns from the masala in cooker.

Blend the onion tomato mixture with a blender and strain it through a sieve.Heat butter in a pan, add ginger and oats flour, cook for a minute. Add the pureed gravy, garam masala, and cook for two to three minutes.

Pour the oats gravy in serving plate, place the Kofta on it and garnish with fresh coriander and cream or curd.