Green Kofta Curry | Matar Kofta Curry

Ingredients

For Koftas:-

• 1 cup fresh peas
• 1 small onion
• 1 tsp ginger paste
• 1 tsp green chilli paste
• 1/2 tsp cumin seeds
• 1/4 cup cilantro (chopped)
• 1/2 cup Chickpea flour (besan)
• 1/4 cup golden raisins
• Salt to taste
• 1 cup oil for deep frying koftas

For Curry :

• 2 onions
• 2 tomatoes
• 5 to 6 big garlic cloves (minced)
• 1 small piece of ginger (minced)
• 1/4 cup cashews
• 1 tsp. red chili powder 
• 1 tsp. Fenugreek (kasoori methi)
• 4 tbsp. Oil
• Dry masala (1 bay leaf, 2 cardamom pods, 1 inch piece of cinnamon, 2-3 black peppercorn, 2 cloves)
• 1 tsp garam masala powder
• 1 tbsp coriander cumin powder
• 3 tbsp cream
• 2 tsp sugar (optional)
• Salt to taste

Method
For koftas:
1) Dry roast gram flour (besan). Grind peas coarsely. Add chopped onion, cilantro, cumin seeds, ginger-chili paste and salt to taste. Mix well. Add roasted gram flour (besan) and make a soft dough.

2) Divide the dough into 10 equal portions. Flatten one ball, put some raisins in the center. Gather the edges and seal. Make flat koftas. Likewise make all the koftas.

3) Heat oil into a pan or kadai. Once oil is hot, turn the heat to low. Add koftas and fry until well cooked. Place them on paper towel.

For Curry:
4) Cut onion into big chunks. Grind and make fine paste.

5) Put tomatoes in boiling water. Boil for 3-4 minutes. Peel and grind the flesh. Boil 1 cup water and add cashews. Boil for 5 minutes. Turn off the heat. Drain the water. Grind cashews using very little water.

6) Heat oil into a kadai. Add whole garam masala. Saute minced ginger and garlic. Add onion paste, saute over medium heat. Saute until onion paste becomes brownish and leaves oil. {Fry onion paste well. If it remains uncooked even a little, then curry will become pungant.} Remove cinnamon and bay leaf.

7) Add tomato puree and cashew paste. Cover and cook over low flame. Stir well occasionally. Cook till raw flavor of tomato disappears. Add water to adjust the consistency.

8) In the end add chili powder, kasoori methi, garam masala powder, cumin-coriander powder, sugar and salt. Boil for 2 minutes.

Add cream and mix. Turn heat to low. Add koftas, and cover the pan for 2 minutes. After that turn off the heat.

Serve hot with Butter Naan Bread.