Peas Kofta Curry Ingredients
KOFTAS
250 g peas, boiled
1 tbsp poppy seeds
2 tbsp gram flour
1 small onion, minced
1 handful of sliced coriander - (leav, es)
1 1-inch piece of ginger - minced
2 green chilies, minced
1 salt, to taste
CURRY
1 onion
4 garlic cloves
2 tbsp ghee or oil
1 handful of coriander leaves
2 green chilies, minced
1/2 tsp garam masala
1 salt, to taste
1 chili powder, to taste
3 large tomatoes, diced
2 medium potatoes, peeled & cubed
Peas Kofta Curry Directions
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.
Serves: 1
We hope you like this Peas Kofta Curry Recipe brought to you by Recipes To Go
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Food Quotes:
sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?"
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