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Peas kofta curry
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| Artist: |
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| Categories: |
Beans, Central Asian, Curries, Eastern European, Entrees, Indian, Peas, Vegetables |
| Yield: |
1 |
| Rating: |
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Ingredients:
| | KOFTAS | | 250
| grams | Peas, boiled | | 1
| tbsp | Poppy seeds | | 2
| tbsp | Gram flour | | 1
| small | Onion, minced | | 1
| | Handful of sliced coriander | | | -- (leaves) | | 1
| | 1-inch piece of ginger | | | -- minced | | 2
| | Green chilies, minced | | | 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 | | | Salt, to taste | | | Chili powder, to taste | | 3
| large | Tomatoes, diced | | 2
| med | Potatoes, peeled & cubed |
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Procedures:
| 1 | Grind peas to a paste (or process in food processor fitted with steel blade). | | 2 | Add gram flour, poppy seeds, onion, coriander, ginger, chilies and salt, and knead (or process) until smooth. | | 3 | Roll dough into small balls and deep fry until golden brown. | | 4 | Drain and set aside. | | 5 | Grind onion and garlic to a paste. | | 6 | Fry in 2 tablespoons ghee or oil until golden brown. | | 7 | Add coriander, garam masala, salt and chili powder. | | 8 | Cook 1 minute, then add tomatoes. | | 9 | Continue cooking until tomatoes are soft and ghee (or oil) begins to separate out from mixture. | | 10 | Add potatoes, and cook 3 more minutes. | | 11 | Add 2 cups water to pan, then bring to a boil. | | 12 | Reduce heat and simmer until potatoes are almost done. | | 13 | Put in koftas and chilies and continue cooking until potatoes are tender. | | 14 | Sprinkle additional garam masala and coriander leaves over to garnish |
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