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Recipe Name: Pea Kofta Curry  
Category: Indian Sub Category: Vegetarian


Prep Time Cook Time Serves



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


  • 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.
Tags:   Pea Kofta Curry, fat , add , 1/4 , fry , hot , golden , minutes , gravy , ginger , garlic , onion , tomatoes , curds , peas , paste , brown , masala , tsp red , g salt , water
Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 Katori
Amount Per Serving
Calories 231 Calories from Fat 51
% Daily Value'
Total Fat  5.7 12.60
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  766 31.19
Total Carbohydrate  34.6 10.64
Dietary Fiber   5.56 18.50
Protein   10.4
Vitamin A   581   * Vitamin C   16.4
Calcium   79.1 * Iron   2.45
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs