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
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.
Servings: 1 recipe
Peas Kofta Curry Recipe brought to you by Recipe Ideas
Categories: Vegetable
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It is possible to follow the history of `recipes` back into ancient history, certainly as far back into history as ancient Egypt, and maybe even further. Having said that, these, ancient cookbooks were just simple pictorial recipes for food preparation.
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We hope you enjoy this Peas Kofta Curry recipe.
