Peas Kofta curry

Mattar Kofta curry in Marathi Time: Preparation - 30 minutes | Cooking - 40 minutes Servings: 4 I ngredients: ::::For Koftas:::: 1 cu...

Mattar Kofta curry in Marathi

Time: Preparation - 30 minutes | Cooking - 40 minutes
Servings: 4

::::For Koftas::::
1 cup fresh peas
1 small onion
1 tsp ginger paste
1 tsp green chilli paste
1/2 tsp cumin seeds
1/4 cup cilantro, finely chopped
4 to 5 tbsp besan (Chickpea flour)
1/4 cup golden raisins
Salt to taste
1 cup oil for deep frying koftas
::::For curry::::
2 medium onions
2 big tomatoes
5 to 6 big garlic cloves, minced
1 small piece of ginger, minced
8 to 10 cashews
1 tsp red chili powder (add more if you like spicy)
1 tsp kasoori methi
4 tbsp oil
Whole garam masala - 1 bay leaf, 2 cardamom pods, 1 inch piece of cinnamon, 2-3 black peppercorn, 2 cloves
1 tsp garam masala
1 tbsp coriander powder
1 tsp cumin powder
3 tbsp cream
2 tsp sugar (optional)
salt to taste

For koftas:
1) Dry roast besan. Grind peas coarsely. Add chopped onion, cilantro, cumin seeds, ginger-chili paste and salt to taste. Mix well. Add roasted besan and make a soft dough.
2) Divide the dough into 10 equal portions. Flatten one ball, put some raisins in the center. Gather the edges and seal. Make flat koftas. Likewise make all the koftas.
3) Heat oil into a kadai. Once oil is hot, turn the heat to low. Add koftas and fry until well cooked. Place them on paper towel.
For Curry:
4) Cut onion into big chunks. Grind and make fine paste OR grate onion using medium hole grater.
5) Put tomatoes in boiling water. Boil for 3-4 minutes. Peel and grind the flesh. Boil 1 cup water and add cashews. Boil for 5 minutes. Turn off the heat. Drain the water. Grind cashews using very little water.
6) Heat oil into a kadai. Add whole garam masala. Saute minced ginger and garlic. Add onion paste, saute over medium heat. Saute until onion paste becomes brownish and leaves oil. {Fry onion paste well. If it remains uncooked even a little, then curry will become pungant.} Remove cinnamon and bay leaf.
7) Add tomato puree and cashew paste. Cover and cook over low flame. Stir well occasionally. Cook till raw flavor of tomato disappears. Add water to adjust the consistency.
8) In the end add chili powder, kasoori methi, garam masala powder, cumin-coriander powder, sugar and salt. Boil for 2 minutes.
Add cream and mix. Turn heat to low. Add koftas, and cover the pan for 2 minutes. After that turn off the heat.
Serve hot with paratha or any Indian flat-bread.


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Post a Comment Default Comments

  1. can we use frozen peas?

  2. Sister,
    Do we have to use fresh peas or frozen peas ? Are fresh peas to be steamed before using or we have to use uncooked fresh peas out of the peas pod ?
    Kishore Kapadia

  3. Hello

    It is better to use fresh peas (out of the peas pod). But if they are not available then you can use frozen peas also. The only problem with frozen peas is, they have lot of moisture and you will need to add extra besan.
    Do not boil them. Use them raw.

  4. Looks very inviting. bookmarked.....



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