Ingredients:
1 cup Frozen or Fresh Peas/Mutter
1/2 cup Corriander Leaves
1/4 cup Mint/pudina Leaves
4 Tbsp Basin
2 Onions cut into small pieces
3/4 cup Tomato Pure
1/2 cup Coconut Milk
1 Tspn Ginger
1 Tspn Garlic
1 Tspn Ginger-Garlic Paste
1/2 Tspn Turmeric Powder
1 Tspn Red Mirchi Powder
5-6 Green Mirchi
1 Tspn Cumin Seeds
1/2 Tspn Garam Masala
Salt to Taste
1/4 Tspn of Baking Soda
Koftas Recipe:
1. In a Mixi Jar, take Green Peas, Corriander Leaves, Mint Leaves, Green Mirchi, Ginger & Garlic and grind it till they are half done like kaccha pacca types w/o adding any water to it. This stuff will be in nice green colour.
2. Put this stuff in a bowl, add Besan, Salt, Soda and mix it properly.
3. Make very small balls of this and deep fry in oil in a low flame till they are done. In the process of frying the balls change their colour from green to brownish. This indicates that the frying is done. Keep them aside.
Gravy Recipe:
1. Take a pan, add lil oil and cumin seeds in it. Once the seeds start spluttering add onions and fry till they turn golden brown.
2. Add Ginger Garlic paste, Turmeric powder, Red mirchi powder and mix well.
3. Add the Tomato pure and boil it till oil comes out of it.
4. Add 3/4 cup of water to the gravy and boil well.
5. Add Salt & Garam Masala and mix well again.
6. Add Coconut Milk and let the gravy boil.
7. Once the gravy starts boiling add the koftas to it, mix lightly, put the flame in LOW and cook for 5 minutes.
8. Add corriander Leaves and OFF the stove.
Eat along with Fried Rice, Jeera Rice, Chapaties, Paratha and enjoy eating.
TIP: For a richer/classsier flavour you can add the paste of 15-20 Cashews and add it along with the Tomato Pure.
