Peas Kofta Curry

A Bit About Peas Kofta Curry

Some More Curry Recipes

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Matar Bateta Nu Shaak is a Gujarati style peas and potato curry. A few everyday simple spices and a bit of tomato adds so much flavour to this sabji, shaak or curry. And it is one of the easiest to make, not requiring too many ingredients. No garlic or onion is used for this curry and yet it turns out finger licking good.

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MATAR BATETA NU SHAAK |PEAS POTATO CURRY

Matar Bateta Nu Shaak is a Gujarati style peas and potato curry. A few everyday simple spices and a bit of tomato adds so much flavour to this sabji, shaak or curry. And it is one of the easiest to make, not requiring too many ingredients. No garlic or onion is used for this curry and yet it turns out finger licking good.

Check out this recipe

Peas

We need fresh peas that are not soft and watery.

Salt

For the sauce or gravy and the koftas.

Turmeric Powder

We will be adding some to the koftas and the gravy.

Red Chilli Powder

Add some to the sauce.

Chickpea Flour

Besan, chana no lot, adds as a binder for the peas. Amount required will depend on how watery the peas are.

Green Chilli Paste

Minced green chillis for the kofta and sauce.

Ginger

Peeled and minced to a paste. Add some to the kofta and the sauce.

Onion

I have used red onions. Can use any of your choice. Peel and chop the onion/onions finely.

Garlic

Peel and mince to add to the gravy.

Sugar | Jaggery Powder

Need some to add to the kofta and the sauce.

Garam Masala

We will adding some to the kofta and the gravy. I like using homemade garam masala. However, you can easily buy ready made one from any Indian Store or online.

Baking Soda

Also known as soda bicarbonate, we add a pinch to the kofta mixture to make them light and airy.

Fresh Tomato Puree

I cooked 8 large tomatoes with about ¼ cup water till they became soft. After allowing them to cool a bit I pureed the tomatoes without adding any water.

Asafoetida

Known as hing. This is an optional ingredient. If you want a gluten free curry don’t add asafoetida as it contains wheat flour.

Mustard Seeds

Rai or sarson ke dane. Need some for tempering.

Cumin Seeds

Jeera, jiru. For tempering.

Oil & Ghee

I have used both oil and ghee for the curry. We need some oil for deep frying the peas kofta.

Fresh Coriander

Wash and chop the coriander. If the stems are tender, chop them too.

Fresh Cream

To add to the gravy.

Lemon Juice

Add a little to the peas kofta mixture. My sister in law uses citric acid. I prefer to use fresh lemon juice. It balances the flavours in the kofta mixture.

PEA KOFTA CURRY

mayurisjikoni

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.

5 from 4 votes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Meal, Side Dish

Cuisine Indian

Servings 4 servings

Ingredients

  

FOR THE PEAS KOFTA

• 2 cups fresh peas
• 1 tsp salt
• 1 tsp sugar
• ⅛ tsp asafoetida
• 1 tbsp lemon juice
• pinch baking soda
• 2-3 tbsp chickpea flour
• 1 tsp ginger paste
• 1 tsp green chilli paste
• ½ tsp garam masala
• ¼ tsp turmeric powder
• ¼ cup fresh coriander finely chopped
• oil for deep frying

FOR THE GRAVY

• 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
• ½ cup fresh cream
• 3 tbsp oil
• 1 tbsp ghee
• ¼ tsp asafoetida
• 1 tsp cumin seeds
• ½ tsp mustard seeds
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• 1 tsp jaggery powder
• 2 tbsp fresh coriander chopped

Instructions

 

PREPARATION OF PEAS KOFTA - makes about 24

• Wash the peas and mince them coarsely in a food processor.
• Add all the remaining ingredients for the kofta to the minced peas and mix it well.
• Take 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.
• Heat 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.
• Fry 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.
• Keep the kofta on the side till required.

PREPARATION OF THE TOMATO ONION GRAVY

• Heat oil and ghee in a wide pan over medium heat.
• When it is hot add the mustard and cumin seeds. When they begin to splutter, add the asafoetida.
• Immediately add the chopped onion and stir fry till they turn light brown in colour.
• Add the garlic, ginger and chilli paste. Stir fry for a few seconds.
• Add turmeric, red chilli, garam masala  powders. Mix well.
• Add the tomato puree, salt, jaggery and water.
• Cook 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.

TO SERVE

• Heat the gravy. Add the cream and mix it well. Do not let it boil, but let it get hot over low heat.
• Add the koftas to the gravy, mix gently.
• Garnish with chopped fresh coriander and serve with hot naan, paratha, roti or rice.

Notes

• I prefer not to mix in the kofta before hand as sometimes they turn soft and break up. Best to add them to the gravy just before serving.
• Fry a small ball of the pea mixture. If it begins to separate in the oil, then you may need to add a bit more flour.
• Try and use fresh peas as frozen ones tend to be very watery.

Keyword fresh peas kofta curry, kofta curry, peas kofta curry

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