PEA KOFTA CURRY

Peas Kofta Curry is a deliciously finger licking side dish made from fresh peas kofta with a creamy tomato onion sauce or gravy. Goes well with naan, roti, paratha or rice.

📝 Ingredients

• 2 cups fresh peas
• 1 tsp salt
• 1 tsp sugar
• 1/8 tsp asafoetida
• 1 tbsp lemon juice
• pinch baking soda
• 2-3 tbsp chickpea flour
• 1 tsp ginger paste
• 1 tsp green chilli paste
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• 1/4 cup fresh coriander (finely chopped)
• oil for deep frying
• 1 cup onion finely (chopped)
• 2 cups tomato puree
• 1 tbsp garlic paste
• 1 tsp ginger paste
• 1 tsp green chilli paste
• 1 cup water
• 1 tsp salt
• 1/2 cup fresh cream
• 3 tbsp oil
• 1 tbsp ghee
• 1/4 tsp asafoetida
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp jaggery powder
• 2 tbsp fresh coriander (chopped)

👨‍🍳 Instructions

1. 1--- PREPARATION OF PEAS KOFTA - makes about 24 ---
2. 2Wash the peas and mince them coarsely in a food processor.
3. 3Add all the remaining ingredients for the kofta to the minced peas and mix it well.
4. 4Take a teaspoonful of the mixture and make it into a ball by rolling and gently pressing it in your hand. Repeat with the remaining mixture.
5. 5Heat the oil for frying in a wok or karai. It is ready when you a drop a tiny ball of the pea mixture into the oil and it comes up within a few seconds.
6. 6Fry 6 to 8 balls at a time in the hot oil over medium to low heat. Stir the kofta gently to cook them evenly. Don't let them become brown. Should still appear green but done.
7. 7Keep the kofta on the side till required.
8. 8--- PREPARATION OF THE TOMATO ONION GRAVY ---
9. 9Heat oil and ghee in a wide pan over medium heat.
10. 10When it is hot add the mustard and cumin seeds. When they begin to splutter, add the asafoetida.
11. 11Immediately add the chopped onion and stir fry till they turn light brown in colour.
12. 12Add the garlic, ginger and chilli paste. Stir fry for a few seconds.
13. 13Add turmeric, red chilli, garam masala powders. Mix well.
14. 14Add the tomato puree, salt, jaggery and water.
15. 15Cook the gravy over low heat till it becomes a bit thick. This will take about 10 to 12 minutes. Keep the gravy on the side till required.
16. 16--- TO SERVE ---
17. 17Heat the gravy. Add the cream and mix it well. Do not let it boil, but let it get hot over low heat.
18. 18Add the koftas to the gravy, mix gently.
19. 19Garnish with chopped fresh coriander and serve with hot naan, paratha, roti or rice.