Potato & Peas Kofta Curry

Kofta, are introduced in India by in decades ago in Mughal era. It's shaped like meatballs, sometimes coated and sometimes not then deep fried in the oil. Indian and surrounding countries Koftas are served in a spicy gravy, as the dry version is often known as Kebab.

Koftas can be made with any vegetable or meat. In India, Koftas are normally vegetarian and made with Paneer, Potato, Mix Veggies, Soya Granules, Bottle Gourd and so on. Koftas are served with Paratha, Chapati, Roti and most of the time with steamed Rice.

The name Kofta is originated from greek verb Kopto, which means "minced". Usually in Mughlai and Awadhi meals Koftas were made with minced meats of all sorts, so it's called Kofta.

I always liked Koftas a lot, specially bottlegourd Koftas and potato Koftas. Whenever I'm left with any sort of potato mix, I quickly mix the flour in it, roll them out, deep fry them dung in the gravy and wallah, one of the main dish is ready for lunch or dinner. Easy and quick to make, Koftas are very good addition to the menu, when planning a meal for friends.

Ingredients:

For Koftas:

Boiled Potatoes                 - 3 boiled and mashed
Green Peas                        - 1 cup boiled
Gramflour                         - 4 tblspoon
Salt                                    - To taste
Amchoor                           - 1/2 tspoon + 1/2 Tspoon
Garam Masala                   - 1/2 tspoon + 1/4 tspoon
Red Chilli Powder             - 1/4 tspoon
Oil                                      - for deep frying
Water                                 - for making batter

For Kofta Gravy:

Cumin Seeds                     - 1/4 tspoon
Asafetida/Hing                  - 1 pinch
Black Cardamom              - 1
Cloves                              - 2
Cinnamon                        - 1/2 inch stick
Bay Leaf                          - 1
Onions                             - 2 puree
Garlic                               - 6 cloves puree
Ginger                              - 1 inch puree
Tomatoes                         - 2 large finely chopped/pureed
Turmeric powder             - 1/4 teaspoon
Amchoor powder             - 1/4 teaspoon
coriander powder             - 1/2 teaspoon
Garam masala                  - 1/2 teaspoon
Salt                                   - to taste
Cream/Set Yogurt            - 1 tblspoon
Oil                                    - 1 tblspoon for tempering
Water                               - 2 cup or as per your choice of thickness
Coriander                         - 2 tblspoon finely chopped

Method:

For Kofta balls:

Mash the boiled potatoes in a deep mixing bowl. Add in the boiled peas in it.
Now add salt, 1/2 tspoon amchoor, 1/2 tspoon garam masala, mix it like a dough.
Now make same size round balls out of this mix. I made 15 balls out this quantity.
Once all the balls are shaped, keep them in the fridge for 10 minutes.

In another bowl, add Gramflour, salt, 1/2 tspoon amchoor, 1/4 tspoon Red chili powder, 1/4 tspoon garam masala, mix well.
Now add little water at a time, to make a thick batter, keep it aside.
The consistency of the batter should be like ribbon fall. If you drop the batter from a spoon and it falls in a continuous sting, it's called ribbon fall.
Heat the oil in a deep pan/Karahi.
Take out the potato balls from the fridge and Coat the them into the batter and deep fry them until golden from each side.
Keep the kofta balls aside after frying them to cool them.


For Kofta Gravy:

Grind Onion, garlic and ginger to fine paste.
Also puree the tomatoes. Keep the paste and puree aside and start with the cooking of gravy.
Warm 1 tblspoon oil heavy bottom pan.
Add all the whole spices Cumin, black Cardamom, Cloves, bay leaf, cinnamon and hing to it.
Now lower the flame to slow, turmeric powder, coriander powder, red chili powder, amchoor powder and salt to the pan.
Mix it well for a second and add onion paste to it.
Cook for 3-5 minutes until the raw smell of onion & garlic goes away.
Once done, add in the tomato puree to it. cook again for 2-3 minutes, covered with a lid.
Now add the 1 tblspoon of set yogurt/cream to the pan and mix it very well while stirring continuously.
Add in the water and let it boil for 5-7 minutes.
Sprinkle some finely chopped coriander on the gravy.
Check the consistency of gravy as per your choice. I keep kofta curry a bit thick else koftas go very soft and fall apart in the gravy. The kofta gravy is ready.

To assemble the koftas and gravy, your just need to take out the gravy in a deep serving bowl and dip the kofta balls into it.
Garnish them with fresh coriander and 1/2 table spoon of cream/yogurt.

Notes:
Make sure you dip the Kofta balls in the gravy only before serving.
Kofta balls get soft if left longer in the gravy and fall apart.
Serve the Koftas with Rice, Chapati or Paratha.

Baked Fish Shaped Samosa

Ingredients:

For crust:
Maida / All Purpose flour                  -1 cup
Salt                                                     -1/4 tspoon
Oil                                                      -2 tbspoons
Lukewarm water                                -1/4 cup


For filling:
Green peas                                         -1 cups boiled (I used Frozen peas)
Potato                                                 -2 cups boiled and mashed roughly
Oil                                                      -2 tspoon
Fennel Seeds/Saunf                           - 1/2 tspoon
Coriander seeds/sabut dhaniya          - 1 tblspoon
Cumin seeds/Jeera                             - 1 tspoon
Coriander powder (dhania)               - 2 tspoons
Mango powder (amchoor)                - 1 tspoon
Garam masala                                   -1/4 tspoon
Red chili powder (Lal Mirchi)         -to taste
Salt                                                   -to taste

Method:

For Dough:
Mix flour, salt, oil, crumble it with hands.
Add water little by little to make smooth but not very soft dough.
Knead the dough to make it smooth.
Cover the dough and let it sit least 15 minutes.

To Make Filling:
Heat the oil in a frying pan over medium heat.
Add cumin, coriander and fennel seeds to it.
As they splutter add the green peas. Dry the water in them.
Now add the mashed potatoes to it. Mix it well.
Now, Mix all the dry ingredients coriander, chili powder, garam masala, mango powder and salt to the pan. Mix very well.
Keep mashing and roasting until no moisture is left, but do not make it very mushy. This should take about 7-10 minutes.
Turn off the heat and let the filling cool to the room temperature.

Method to Make Fish Samosas:
Pre-heat the oven to 200c , line a baking sheet with parchment paper.
Knead the dough again for a minute.
Divide the dough into 4 equal parts. Keep the 3 parts aside and covered.
With one part of dough make 5 equal potion of balls.
Follow the pictures to cut and shape the Fish Samosa with filling.
Roll each ball about 4 inch diameter.

Make 4 slits each side leaving 2 inch in between for putting the filling in.

Take 2 tblspoon of filling and shape it as a roll. Place the filling roll in the center.

Starting from the upper end, brush some water and pinch both side together over the filling.

Now taking each cut side, wrap them in crisscross method, over the filling. Keep brushing the water to stick them together.

At the end, wrap it the same crisscross way and press with a fork to make Fin impression.

Put two black pepper corns to make the eyes. To make it more look like a real Fish :)

Place all shaped fish samosas on line baking sheet. Brush them with some oil.

Bake these Fish samosas for 25 minutes or until the crust starts to turn golden.
Once baked, keep them in the cooling rack to let them cool down, so that we can handle them with bare hands.
Fish Samosas are ready to serve. Serve these little fishes with choice of Chutneys, Condiments and Yogurt.

I've made more shapes as well with same Samosa filling. Like Samosa Potli, Classic style Samosa and Mini Samosa Kachori.

Chatpate Aaloo Matar / Spicy Tangy Potato Peas

Ingredients:

Baby potatoes          -10-12 or 5 big size potatoes cut into cubes

Green peas (matar)  - 1 1/2 cup fresh or frozen

Onion                      - 1 chopped very fine

Tomato                   - 2 big chopped or pureed

Ginger Garlic Paste - 1 tblspoon

Mustard seeds         - 1 tspoon

Asafetida                - a pinch (Hing)

Curry Leaves          - 8-10

Green Chilies          - 4 slit and cut into big pieces

Turmeric Powder - 1/4 tspoon

Coriander Powder - 1 tspoon

Amchoor                - 1 tspoon

Garam Masala         - 1/2 tspoon

Salt                         - to taste

Oil                          - 1 tblspoon or your choice

Fresh Coriander - finely chopped for garnish

Method:

Wash and boil baby potatoes. Cut them into two. 

Wash and par boil the green peas as well.

Heat oil in a heavy bottom pan. 

Add the mustard seeds, green chillies and hing. 

Now add onion and ginger/garlic paste. Cook for 2 minutes until translucent.

Now add tomato puree to it. mix well.

Now add all dry masalas including salt to it, with a sprinkle of 2 tblspoon water and cook it with a lid on for 5 minutes.

Now add peas, mix well. Now add baby potatoes and mix very well to coat the masalas.

Cover the lid and let it cook for 5 more minutes in a low heat, so that we do not burn the masalas.

Mix it well before taking it out on the serving plate.

Garnish with fresh chopped coriander.

This dish is very good as a side dish for your Lunch or Dinner menu.

Matar Mushroom Pulao

Ingredients:

Basmati Rice                               - 1-1/2 cup
Musroom /Khubh                        - 1 cup chopped
Green Peas/Matar                        - 1 cup washed
Onion                                           - 1 medium size cut in juliene
Tomato Puree                               - 3 tblspoon
Green Chili                                   - 2 chopped
Ginger Paste                                 - 1/2 tspoon
Garlic Paste                                  - 1 tspoon
Hing                                             - 1 pinch
Cumin Seeds                                - 1/2 tspoon
Black Cardamom                         - 1
Bay leaf/Tej Patta                        - 1
Cloves/ Laung                             - 2-3
Black pepper/Kali Mirch            - 4-5
Whole Coriander                        - 5-10 seeds
Cinnamon Stick/Dalchini           - 1 inch small stick
Mace/Javitri                               - one cover
Vegetable oil                              - 2 tblspoon
Salt                                             - to taste
Garam Masala                            - 1/2 tspoon
Amchoor                                    - 1/2 tspoon
Kasuri Methi                              - 1 tblspoon (optional, my kids dont like it)
Fresh Coriander leaves              - 2 tblspoon chopped well
Water as required                      - it varies according to the brand of rice.

Method:

Clean, wash and soak the rice for 15 mins.
Meanwhile wash and chop the mushrooms and slice the onions.
In a pressure cooker, heat oil.  Add the whole spices along with cumin and hing, and fry till they become fragrant for about 2 seconds.
Add the onions and saute them till translucent.
Add the ginger-garlic paste and saute till the raw smell of the paste goes away. Now add the chopped green chilies.
Now add the tomato puree,salt, garam masala and amchoor mix well. Add the kasoori methi if you are using it.
Now add the green peas then add the mushrooms.
Saute for 8-10 minutes till the mushrooms are starting to shrink. Keep on stirring in between.
Add the soaked rice. Mix the rice for 1-2 minutes on a low flame with gentle hands.
Add the water. I keep the water over rice for just a first phalanx of my fingre.
Pressure cook the rice for 1 whistle and as soon as the next whistle starts to come switch off the flame. With this trick your rice will be cooked and will not be sticky.
When the pressure settles down on its own, remove the lid and gently fluff the rice.
Garnish with coriander leaves and serve matar mushroom pulao with mix salad.
You could also serve variety of Raita with the Pulao.

Cabbage-Peas Sabzi

Ingredients:

Cabbage/band gobhi/patta gobhi                            - 2 cups of shredded cabbage
Fresh peas/matar                                                    - 1/2 - 1 cup (your choice)
Potato                                                                     - 1/2 cup (optional)
Onion                                                                     - 1/2 cup finely chopped
Tomato                                                                   - 1/2 cup finely chopped
Ginger-Garlic Puree                                               - 1 tblspoon
Turmeric powder/haldi                                           - 1/4 tspoon
Kashmiri red chilli powder                                     - 1/4 tspoon
Coriander powder/dhania powder                           - 1/2 tspoon
Garam masala powder                                            - 1/2 tspoon
Amchoor Powder                                                    - 1/4 tspoon
Cumin seeds/jeera                                                   - 1/4 tspoon
Asafetida                                                                 - a pinch
Salt                                                                          - to taste
Oil                                                                           - 1 tblspoon
Fresh Coriander                                                      - 1 tblspoon finely chopped

Method:

Wash and shred/finely chop the cabbage, keep aside.
Wash the peas, Peel and cut potatoes, keep aside.
Finely chop the onion and tomato.
Take a iron Karahi/Non-Stick Karahi/Heavy Bottom pan.
Heat some oil in Karahi, Add cumin seeds and hing.
Once they start crackling lower the heat and add finely chopped onion. Saute for 2 minutes.
Now add ginger garlic paste/puree. Saute for 1 minute.
Now add finely chopped tomatoes. Mix well.
Add all the dry masalas i.e. Haldi, Dhania, Salt, Amchoor, Red Chili and Garam masala. Mix well.
Now sprinkle some water, say 1 tblspoon. Now cover with the lid and let it cook and mix well for about 5 minutes.
Now add the potatoes, peas mix well. Now add the chopped / shredded cabbage. Mix well.
Now cover the pan/karahi with a lid and let it cook for 10-15 minutes. In between remove the lid couple of times carefully and mix the sabzi.
cover and continue to cook till the peas and potatoes are soft.
If you do not get any water from the cabbage, you need to sprinkle some water in between of cooking time. Do not add a lot of water else the sabzi will get mushy.
once the peas and potatoes are soft, raise the flame to high and roast the sabzi well. If the sabzi is already very dry, no need to roast it for long time just give it a good 5 second mix on high flame.
Garnish the sabzi with Coriander leaves and serve with Daal, Chapati and Rice.

Methi Matar Malai

Ingredients:

Fresh Fenugreek/Methi                - 2 cups
Fresh Green Peas                        - 1 cup
Full Cream /Malai                         - 2 tblspoon
Onion                                            - 1 medium chopped
Garlic                                            - 5-6 cloves finely chopped
Ginger                                           - 1/2 inch grated
Green Chillies                               - 1 tblspoon finely chopped
Cumin Seeds                                - 1/2 tspoon
Asafetida                                      - a pinch
Turmeric powder                          - 1/2 tspoon
Coriander powder                        - 1 tspoon
Garam Masala                             - 1/2 tspoon
Amchoor Powder                         - 1/2 tspoon
Mustard Oil                                  - 1 tblspoon

Method:

Wash and finely chop the Methi, keep it aside in a bowl.
Heat mustard oil in a heavy bottom iron Kadhai or Pan.
When oil is warm put cumin and asafetida into it.
once cumin start to splutter add chilli, garlic and ginger. roast them untill golden brown, now add the onion.
Once added the onion cook it until onion is translucent.
Now add the dry spices, turmeric, coriander, amchoor, garam masala and mix well with onion mix.
After 1 minute of mixing, add the green peas. Mix it well again for 5 minutes.
Now add methi into the pan and mix well.
Now cover it with the lid and cook it untill the water methi leaves is gone and peas are cooked.
Once peas are cooked turn off the flame.
Now add the Malai into the pan and mix well.
Your Methi Matar Malai is ready to eat for your Lunch or Dinner. Serve it with Daal and Paratha of your choice.

Aloo Matar Samosa

Ingredients:

For crust:
Maida / All Purpose flour                  -1 cup
Sooji (fine semolina)                         -1 tbspoon
Salt                                                     -1/4 tspoon
Oil                                                      -2 tbspoons
Lukewarm water                                -1/3 cup


For filling:
Green peas                                         -2 cups boiled (I used Frozen peas)
Potato                                                 -2 cups boiled and mashed roughly
Oil                                                      -2 tablespoons
Coriander powder (dhania)                -3 tspoons
Red chili powder (Lal Mirchi)          -1 tspoon
Mango powder (amchoor)                 -1 tspoon
Garam masala                                    -1/4 tspoon
Salt                                                     -adjust to your taste

Method:

For Dough:
First Mix flour, sooji, salt, oil and water together to make soft dough. Knead the dough to make it smooth and pliable.Cover the dough and let it sit least 15 minutes.


To Make Filling:
Squeeze the excess water from boiled peas, and pat dry. Mix Potato mash and peas together.
Mix all the dry ingredients coriander, chili powder, garam masala, mango powder and salt to potato and pea mix.
Heat the oil in a frying pan over medium heat.
Put the potato and peas mix, stir fry and keep mashing, stir fry until no moisture is left, but do not make it very mushy. This should take about 10 minutes.
Turn off the heat and let the filling cool to the room temperature.


Method to Make samosas:
Knead the dough again for a minute. Divide the dough into 10-12 equal parts and roll into balls.
Roll each ball about 4 inch diameter and cut each circle in half.

Take one semicircle and wet the sides lightly all around and fold it into a cone shape.

Pinch the side of this cone so that it is completely sealed.
Fill the cone with about 1 teaspoon of filling. Press this filling down lightly.

Close the top of the cone to form a triangular shape, pinching the top edge to seal it completely.

Continue filling the rest of the samosas.

Heat about 2 inches of oil in a Karahi on medium heat.
To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Put 4-5 samosas in the karahi at a time, they should not overlap.
After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas are golden color on all sides. This should take about 6-7 minutes.
If you use a high heat, the samosa crust will be cooked from outside but inside the crust will be raw and not cook properly.
Put the Samosas out over paper towel to absorb extra oil. Samosas are ready.
Serve them with Green Chutney and Tomato Chutney.

Matar Pulao

Ingredients:

Frozen green peas             - 1 cup, thawed
Basmati rice                      - 2 cups, rinsed and drained
Vegetable oil                     - 2 tablespoons
Cloves                                - 4 whole
Black cardamom                - 1 Whole
Black peppercorns             - 6 whole
Cinnamon sticks                - 1
Bay Leaf                            - 1
Water                                 - 2 tbspoons + 4 Cups
Salt                                    - to taste


Method:

Heat the oil in a deep heavy skillet / saucepan over low heat. Add the cloves, cardamom seeds, peppercorns, cinnamon stick and bay leaf.
Cook for a few minutes to bring out the aroma of the spices.
Add the green peas and 2 tbspoon of water to the pan, cover and cook for about 5 minutes.
Add the remaining 4 cups of water and rice to the pan. Season with a little salt.
Bring to a boil, then cover, and cook for about 15 minutes or until the rice is tender and the water has been absorbed.
Mix it gently so that you do not break the rice grains.
Matar Pulao is ready to serve with curries and daal. I served Matar Pulao with Shahi Paneer and Raita.

Note: If your kids do not like to crunch the whole spices in between eating, take these whole spices out of the oil once the aroma starts to get stronger.
If you are cooking in Pressure cooker do not use 4 cups of water , use only 2 1/2 cup of water as when we cook rice in pressure cooker  it doesn't need  much water. Switch off the flame after 1 whistle.