Peas Kofta Curry
Submitted by MichelleB
Punjabi peas kofta curry with deep-fried green pea dumplings simmered in a spiced tomato and potato gravy. Vegetarian Indian comfort food with garam masala, ginger, and green chiles.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis Punjabi classic is built in two stages, and both matter. First, boiled green peas get ground into a paste with gram flour, poppy seeds, ginger, and green chiles, then rolled into small balls and deep fried until golden. Those crispy koftas hold their shape and soak up the curry without falling apart.
The curry itself starts with an onion-garlic paste fried in ghee until deeply golden, then built up with garam masala, coriander, chili powder, and diced tomatoes. You know it’s ready when the ghee separates from the masala and pools at the edges. That’s the signal that the raw spice flavor has cooked out.
Cubed potatoes go in next, then the koftas join only once the potatoes are nearly tender. Adding the koftas too early makes them mushy.
Chef Tips
- The pea paste needs to be smooth enough to hold together when rolled. If it’s too wet, add a bit more gram flour. Too dry, add a splash of water.
- Fry the koftas in batches without crowding. Overcrowding drops the oil temperature and gives you greasy, pale dumplings instead of crispy golden ones.
- Wait for the ghee to separate from the tomato-onion masala before adding water. This step is key to building deep flavor in any North Indian curry.
- Garnish generously with fresh cilantro and an extra pinch of garam masala right before serving.
Variations
- Swap potatoes for paneer cubes for a richer, protein-heavy version.
- Use a mix of peas and spinach in the kofta paste for a green, iron-rich dumpling.
- Add a swirl of cream to the finished curry for a restaurant-style richness.
Ingredients
Directions
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.
Comments
