Peas kofta curry

Yield: 1 recipe

Measure Ingredient
250 grams Peas; boiled
1 tablespoon Poppy seeds
2 tablespoons Gram flour
1 small Onion; minced
1 Handful of sliced coriander
1 Onion
4 Garlic cloves
2 tablespoons Ghee or oil
1 Handful of coriander leaves
2 Green chilies; minced (leaves)
1 1-inch piece of ginger minced
2 Green chilies; minced
Salt; to taste
½ teaspoon Garam masala
Salt; to taste
Chili powder; to taste
3 larges Tomatoes; diced
2 mediums Potatoes; peeled & cubed



Grind peas to a paste (or process in food processor fitted with steel blade). Add gram flour, poppy seeds, onion, coriander, ginger, chilies and salt, and knead (or process) until smooth. Roll dough into small balls and deep fry until golden brown. Drain and set aside.

Grind onion and garlic to a paste. Fry in 2 tablespoons ghee or oil until golden brown. Add coriander, garam masala, salt and chili powder. Cook 1 minute, then add tomatoes. Continue cooking until tomatoes are soft and ghee (or oil) begins to separate out from mixture. Add potatoes, and cook 3 more minutes. Add 2 cups water to pan, then bring to a boil. Reduce heat and simmer until potatoes are almost done. Put in koftas and chilies and continue cooking until potatoes are tender. Sprinkle additional garam masala and coriander leaves over to garnish.

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