175. Arti’s pea kofta curry

September 4, 2012mayurisjikoni
Blog post

Peas in a pod

About a month ago or so, we were talking to Nami over the phone and she mentioned that Arti foi had made some kofta curry for her. That prompted Niku who at that time was home on vacation, to ask for some too. While their foi (aunt) couldn’t be present at both places to make kofta for her niece and nephew, I did the honour. Arti K. my sister in law makes lovely pea kofta curry and every time she would visit us from Nakuru, she had to make them for us before she went back. Now that she lives in Florida, whenever we feel like having pea kofta curry, I have to make it on my own. I think this is her signature dish and I have been fortunate enough to learn this dish from her. Thank you Arti for teaching me a yummy yummy kofta curry. 

6 to 8 servings

For the kofta :

3 cups fresh peas
1½ tsps salt
1 tsp sugar
pinch of asafoetida (hing)
generous pinch of citric acid (limbu na phool)
¼ tsp cinnamon powder
¼ tsp clove powder
generous pinch of soda bicarbonate (baking soda)
4 tbsps chickpea flour ( chana flour, besan)
1 tsp ginger paste
1 tsp green chilli paste

oil for deep frying

For the gravy :

2 cups finely chopped onions
3 cups tomato puree
2 tsps garlic paste
1 tsp ginger paste
½ to 1 tsp green chilli paste
1 cup water
1 tsp salt
2 to 3 tsps sugar
½ to 1 cup fresh cream
3 tbsps oil
pinch of asafoetida (hing)
1 tsp cumin seeds (jeera)
½ tsp mustard seeds (rai)
½ tsp turmeric powder (haldi)
½ to 1 tsp red chilli powder
¼ tsp clove powder
½ tsp cinnamon powder
1 tbsp coriander cumin powder
½ tsp garam masala powder
3 tbsps chopped fresh coriander

Preparation of the koftas :(makes about 36 to 38 balls)

  1. Wash the peas and mince them coarsely in a food processor.
  2. Add all the remaining ingredients for the kofta to the minced peas and mix it very well.
  3. 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.
  4. 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. 
  5. 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.
  6. Keep the kofta on the side till required.
Preparation of the gravy :
  1. Heat oil in a wide pan over medium heat.
  2. When it is hot add the mustard and cumin seeds. When they begin to splutter, add the asafoetida.
  3. Immediately add the chopped onions and stir fry till they turn light brown in colour.
  4. Add the garlic, ginger and chilli paste. Stir fry for a few seconds.
  5. Add to it turmeric, chilli, garam masala, cinnamon, clove, coriander cumin powders. Mix well.
  6. Add the tomato puree, salt, sugar and water.
  7. Cook the gravy over low heat till it becomes a bit thick. This will take about 10 to 15 minutes. Keep the gravy on the side till required.
To serve :
  1. Heat the gravy. Add the cream and mix it well. Do not let it boil, but let it get hot over low heat.
  2. Add the koftas to the gravy, mix gently.
  3. Garnish with chopped fresh coriander and serve with hot naan or parathas.
Tips :
  • 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. I guess in UK you could use the petit pois frozen brand as they are not too watery.
You may want to check out the following :
paneer lauki kofta curry
chickpea curry

Sending this recipe to the following events:

simply food

Full Scoops


A bowl of curry
 Priya’s versatile recipes


/http://www.zestysouthindiankitchen.com/p/host-lineup-fr-event.html) .



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