| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Punjabi |
Main dish, Punjabi, Vegetables |
1 |
Recipe |
INGREDIENTS
| 250 |
g |
Peas; boiled |
| 1 |
tb |
Poppy seeds |
| 2 |
tb |
Gram flour |
| 1 |
sm |
Onion; minced |
| 1 |
|
Handful of sliced coriander (leaves) |
| 1 |
|
1-inch piece of ginger minced |
| 2 |
|
Green chilies; minced |
|
|
Salt; to taste |
| 1 |
|
Onion |
| 4 |
|
Garlic cloves |
| 2 |
tb |
Ghee or oil |
| 1 |
|
Handful of coriander leaves |
| 2 |
|
Green chilies; minced |
| 1/2 |
ts |
Garam masala |
|
|
Salt; to taste |
|
|
Chili powder; to taste |
| 3 |
lg |
Tomatoes; diced |
| 2 |
md |
Potatoes; peeled & cubed |
INSTRUCTIONS
KOFTAS
CURRY
Grind peas to a paste (or process in food processor fitted with steel
blade). Add gram flour, poppy seeds, onion, coriander, ginger, chilies and
salt, and knead (or process) until smooth. Roll dough into small balls and
deep fry until golden brown. Drain and set aside. Grind onion and garlic
to a paste. Fry in 2 tablespoons ghee or oil until golden brown. Add
coriander, garam masala, salt and chili powder. Cook 1 minute, then add
tomatoes. Continue cooking until tomatoes are soft and ghee (or oil)
begins to separate out from mixture. Add potatoes, and cook 3 more minutes.
Add 2 cups water to pan, then bring to a boil. Reduce heat and simmer until
potatoes are almost done. Put in koftas and chilies and continue cooking
until potatoes are tender. Sprinkle additional garam masala and coriander
leaves over to garnish.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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