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Chickpea Kofta Curry

 INGREDIENTS:

  1. Chickpeas, 200 grams boiled
  2. Potato 1 large boiled
  3. Gram Flour 2 tbsp roasted
  4. Onion 1 finely chopped
  5. Green Chilis 2-3 finely chopped
  6. Ginger-Garlic Paste 1 tsp
  7. Coriander Powder 1/2 tsp
  8. Garam Masala Powder 1/2 tsp
  9. Salt to taste
  10. Oil for frying the koftas

For Gravy:
  1. Oil 2 tbsp
  2. Bay Leaf 1
  3. Cinnamon Stick 1
  4. Cardamoms 2-3 
  5. Onion 1 finely chopped
  6. Ginger-Garlic Paste 1 tsp
  7. Tomatoes 2 pureed
  8. Turmeric Powder 1/2 tsp
  9. Coriander Powder 1 tsp
  10. Red Chili Powder 1/2 tsp
  11. Garam Masala Powder 1/2 tsp
  12. Salt to taste
  13. Coriander Leaves, chopped for garnishing

METHOD:

Serving Size: 4-6

Mash the boiled chickpeas and potato together into a smooth but slightly coarse texture.

Heat 1-2 tsp oil in a pan. Add the chopped onion, green chilis, and ginger-garlic paste. Cook until the raw aroma fades and the onions turn a light golden color.

Add the dry spice powders, and saute for a while. Stir in the mashed chickpea–potato mixture, mixing well to combine everything. Adjust salt.

Let the mixture cool slightly, then mix in roasted gram flour for binding. Shape into small round balls, then deep fry until golden.

Heat oil in a pan and add bay leaf, cinnamon, and cardamom. Add onion and saute until golden.

Add ginger-garlic paste and tomato puree and cook until the oil separates. Add water and salt and simmer for 5-6 minutes.

Add the fried koftas to the gravy just before serving.

Garnish with chopped coriander leaves and serve with paratha, naan, or jeera rice.




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