MUTTER KOFTA CURRY I GREEN PEAS BALLS GRAVY I NORTH INDIAN GRAVY RECIPES I RESTAURANT STYLE RECIPES

Green peas and potato is fabulous and favorite combo at any time. Sometimes I order green peas curry with naan when I visit to restaurants. Now, I get fresh green peas at my place and I never miss to restore in refrigerator. The gravy comes out very well and it tastes like restaurant gravy. Well suits for naan, roti or with variety rices.

 

Category	Dessert
Cuisine	South Indian
Preparation Time	7 Hours including Soak Time
Cooking Time	20 Minutes
Yields	15-20

Source – My Own 

INGREDIENTS

To make Kofta

Green peas – 1 ¼ Cup

Potato – 10 Baby potatoes or 1 Big potato

Red chilli powder – ½ Tsp

Garam masala powder – ¼ Tsp

Roasted cumin powder – ¼ Tsp  

Salt – To taste

Corn starch – 1 Tbsp

Milk powder – 1 Tbsp

To make Gravy

Butter – 1 Tbsp

Oil – 2 Tbsp

Onion, finely chopped – ¼ Cup  

Ginger garlic paste – 1 Tbsp

Dry fenugreek leaves – 2 Tsp

Tomato puree – 1 Cup (Used 4 Tomatoes)

Red chilli powder – 1 Tsp

Coriander powder – 1 Tsp

Roasted cumin powder – ½ Tsp

Black pepper powder – ½ Tsp

Salt – To taste

Cashew-almond paste – 2 Tbsp  

Fresh cream – 2 Tbsp

Garam masala – ½ Tsp

Coriander leaves – To garnish

METHOD

• Boil the potatoes and green peas separately. Peel and mash the potato and grind 3/4^th cup of green peas (remaining ½ Cup for gravy) and transfer into a bowl.

• Meanwhile, heat enough oil to deep fry.
• Add red chilli powder, garam masala, cumin powder, salt, corn starch and milk powder knead into a smooth dough.

• Divide into equal balls without any cracks and keep it in a plate.

• Deep fry the balls till golden brown on medium flame and keep it in plate.
• In another pan; heat butter and oil and then add chopped onions sauté till translucent.

• Add  ginger garlic paste and sauté till raw smell goes.
• Add dry fenugreek leaves and sauté it once and then add tomato puree sauté till the oil oozes out from the mixture.

• Now add red chilli powder, coriander powder, roasted cumin powder, black pepper powder and salt sauté till raw smell goes.
• Now add the remaining green peas and ½ Cup water to the gravy and let them boil.

• Then add cashew-almond paste, garam masala and fresh cream, stir it once and allow cooking for 3-4 minutes.

• Add coriander leaves and switch off the flame.

• Add the kofta to the gravy before going to serve.
• Serve it hot with white rice or roti…

NOTE

• Drain well the green peas before grinding.
• Use Kashmiri red chilli powder to get rich color, if you wish to add a pinch of red food color.
• Roll the balls in breadcrumbs before frying to get extra crispy.
• Adjust the spiciness according to your taste.