Baked Plantain Kofta Curry

Ingredients:
For the Kofta:
Plantains -  4 small or 2 big (cut into half cook until tender, peeled and finely grated)
Grated Paneer - 1/2 cup
Mixed Vegetables - 1/2 cup (carrot, peas and beans - cooked and roughly chopped)
Coriander Powder - 2 tsp
Cumin Powder - 1 tsp
Chili Powder - 1 tsp or to taste
Turmeric Powder - 1/2 tsp
Chopped Fresh Coriander - 2 TBSP
Cashews - 2 TBSP (coarsely ground)
Raisins - 10 (roughly chopped)
Salt - to taste

For the gravy:
Onion - 1 medium (chopped)
Tomato - 3 (chopped)
Ginger-Garlic paste - 2 tsp
Garam Masala Powder - 1 tsp
Coriander Powder - 2 tsp
Chili Powder - 1 tsp or to taste
Kasuri Methi - 2 tsp
Milk - 1/2 cup
Heavy cream - 2 TBSP
Coarsely ground Cashews - 2 TBSP
Salt - to taste
Oil- 2 TBSP

Method:

1. In a large bowl, combine all the ingredients from the kofta list and knead well.
2. Line a baking tray with foil and spray with cooking oil.
3. Roll the mixture into lemon size balls and place it on the tray.
4. Spray the koftas with cooking oil.
5. Broil the koftas in the oven on high until golden brown.
6. Flip the koftas over and cook again until golden brown.
7. Remove from the oven and keep it warm.

To make gravy:

1. Heat oil in a skillet and add the chopped onion and ginger-garlic paste.  Cook until soft.
2. Add the chopped tomatoes, coriander powder and chili powder.  Cook until tomatoes turn soft.
3. Remove from the heat and let it cool.
4. Grind the mixture to a fine paste.
5. Heat 2 TBSP oil in deep pan.  Add the ground paste and cook until oil separates.  
6. Add 1 cup of water, salt and kasuri methi.  Bring it to a boil.  Reduce the heat to simmer and cook the gravy for 7-8 minutes.
7. Mix in the heavy cream and milk and add it to the gravy.  Cook for 5 minutes.
8. If the gravy is too thick, add some hot water.
9. Add the cashew powder and mix well.
10. Arrange koftas on a serving dish and pour the gravy on top of  koftas.
11. Sprinkle garam masala powder and fresh coriander.
12. Serve hot with Naan or Chapati.