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
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.