Green Peas Kofta Recipe

How about a kofta curry with frozen peas? A delicious green peas kofta recipe with the usually available ingredients at home.

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This recipe is a bit different from other kofta recipes. The burst of green peas after the first bite into the kofta is quite a pleasant surprise.

One of my go to impromptu kofta curry … it has helped me sail through many meal plans. The gravy in this recipe is vegan and has no onion or garlic.

Click the link below for the video recipe:

Green Peas Kofta Curry                Makes 14 to 16 koftas

Ingredients:

FOR THE KOFTAS:

Raw banana and Potato Mixture:

Raw banana (boiled and grated) – ¾  cup

Potato (boiled and grated) – 1 cup

Fresh bread crumbs – 2 to 3 tblsp

Coriander powder – 1 tsp

Garam masala powder – ½ tsp

Chaat masala – 1 tsp

Salt – to taste

Green Peas Mixture:

Frozen or boiled peas – 1 cup

Coriander seeds – ½ tsp

Fennel seeds – ¼ tsp

Grated ginger – ½ tsp

Green chilli chopped – 1 small

Coriander powder – ½ tsp

Chaat masala – ½ tsp

Garam masala powder – ¼ tsp

Besan/ Gram flour – 1 tblsp

Oil – ½ tblsp

FOR THE GRAVY:

For tempering the oil:

Coriander seeds – ½ tsp

Cinnamon stick – 1

Bay leaf – 1

Dry Spices:

Coriander powder – 1 tsp

Cumin powder – ½ tsp

Garam masala powder – ½ tsp

Chaat masala – ½ tsp

Turmeric powder – ¼ tsp

Red chilli powder – ½ tsp

Kitchen King masala – ½ to ¾ tsp

Also required for the kofta:

Fresh tomato paste – ½ cup

Grated ginger – 1 tsp

Green chilli – 1

Gram flour – 1 tblsp

Salt – to taste

Oil – 3 tblsp

Method:

1.    In a bowl, add the ingredients for the Raw banana and Potato Mixture. Use your hand to combine thoroughly. Keep aside.

2.    For the Green Peas Mixture, heat the oil in a pan and temper it with the coriander and fennel seeds. Add in the ginger and chilli. Cook briefly. Add in the peas. Season with salt, coriander powder and chaat masala. Mix well.

3.    Add in the besan or gram flour and cook on low heat till the raw smell of the gram flour goes away. Sprinkle the garam masala powder and mash the peas slightly. Let the pea mixture cool down.

4.    Make small marble sized balls with the pea mixture. Divide the Raw banana and Potato Mixture into 14 to 16 balls. Flatten one ball at a time on the palm, place a pea marble on it and carefully cover the pea marble with the potato banana mix. Seal well and coat with some gram flour. Keep the ball aside and similarly make the rest.

5.    Deep fry the koftas in hot oil till golden in colour. Keep aside.

6.    For the Gravy: Heat oil in a pan and add in the ingredients for tempering the oil.

7.    Lower the heat and add in the ginger. Stir fry briefly before adding in the Dry Spices. Mix well and add in ½ a cup of water and cook till the oil separates. Add in the gram flour and cook till the raw smell goes away. Add in the tomato paste and cook till oil separates again.

8.    Add in 2 cups of water or more if needed. Add in the green chilli. Mix well and bring to a boil.

9.    Season with salt and add in the kofta balls. Let boil for a minute or two.

10. Serve hot with rice or any bread.

 © Rinki’s Kitchen