Peas Kofta Curry

Recipe Ingredients

		Koftas
250		Peas - boiled
1 tablespoon	15ml	Poppy seeds
2 tablespoons	30ml	-- ¥
1		Flour - (besan)
1		Onion - minced (small)
1		Sliced coriander - (leaves)
1		Ginger minced
2		Green chiles - minced
		Salt - to taste
		Curry
1		Onion
4		Garlic cloves
2 tablespoons	30ml	Ghee or oil
1		Coriander leaves
2		Green chiles - minced
1/2 teaspoon	2.5ml	Garam masala
		Salt - to taste
		Chile powder - to taste
3		Tomatoes - diced (large)
2		Potatoes - peeled and cubed (medium)

Recipe Instructions

Grind peas to a paste (or process in food processor fitted with steel blade). Add gram flour, poppy seeds, onion, coriander, ginger, chiles 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 chile 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 chiles and continue cooking until potatoes are tender. Sprinkle additional garam masala and coriander leaves over to garnish.

Source:
Cooking Light, Jan/Feb 1995, page 134

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