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Recipe Name: Pea Kofta Curry
| Preparation time | - |
| Cooking time | - |
| Serving | - 2 |
INGREDIENTS
| Peas (unshelled) | 250 g | |
| Besan | 20 g | |
| Salt | 1/2 tsp | |
| Red chilli powder | 1/8 tsp | |
| Garam masala | a pinch | |
| Fat | for frying | |
| For gravy: | ||
| Peas (unshelled) | 250 g | |
| Onion | 50 g | |
| Ginger | 5 g | |
| Garlic | 4 cloves | |
| Tomato | 50 g | |
| Salt | 1 tsp | |
| Red chilly powder | 1/4 tsp | |
| Turmeric powder | 1/4 tsp | |
| Garam masala | 1/4 tsp | |
| Coriander leaves | few | |
| Fat | 2 tbsp | |
| Curd | 2 tbsp |
METHOD
- Grind onion, ginger and garlic to a fine paste.
- Blanch the tomatoes and reduce to a puree.
- Beat the curds.
- Heat fat ion a pan and fry the onion, ginger and garlic paste to golden brown, till the fat separates out.
- Add salt, red chilli powder, haldi, tomatoes and curds and fry with the help of little water till the masala is done and fat separates out.
- Add sufficient water and cook covered for a few minutes till gravy is done.
- Shell the peas and boil them. Mash the peas, add masalas, besan and mix well.
- Make walnut sized balls and deep fry in hot fat till golden brown.
- Add fried koftas to boiling gravy and cook on slow fire for 5-10 minutes.
- Serve hot sprinkled with garam masala and and coriander leaves.
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Nutrition Facts
| Serving Size | 1 Katori | |||||||||||||||||||||||||||||||||||||||
| Amount Per Serving | ||||||||||||||||||||||||||||||||||||||||
| Calories 231 | ||||||||||||||||||||||||||||||||||||||||
| Calories from Fat 51 | ||||||||||||||||||||||||||||||||||||||||
| % Daily Value | ||||||||||||||||||||||||||||||||||||||||
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs