Kabuli Chana Kofta Curry

Ingredients list for Kabuli Chana Kofta Curry

• Koftas
• 1 1/2 cups Chickpeas (kabuli chane) soaked overnight
• 1 tablespoons Medium onion chopped
• 2 tablespoons Fresh coriander leaves chopped
• 1 tablespoon Garlic chopped
• 2 Green chillies chopped
• to taste Salt
• 1 tablespoon Lemon juice
• 1 teaspoon Red chilli powder
• 1 teaspoon Garam masala powder
• to deep fry Oil
• Gravy
• 2 tablespoons Oil
• 3-4 Green cardamoms
• 3-4 Cloves
• 2-3 Black peppercorns
• 1 Bay leaf
• 2 Medium onions roughly chopped
• 1 tablespoon Ginger-garlic paste
• 2 Medium tomatoes roughly chopped
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Garam masala powder
• 1/4 cup Yogurt
• to garnish Fresh cream
• to garnish Fresh coriander sprig

Method

1. Put chickpeas in a food processor jar, add onion, coriander leaves, garlic, green chillies, salt, lemon juice, red chilli powder and garam masala powder and process to a coarse paste.
2. Heat sufficient oil in a kadai.
3. Transfer the ground mixture into a bowl, divide into equal portions and shape them into koftas.
4. Slide the koftas into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
5. Heat oil in a deep non-stick pan, add green cardamoms, cloves, black peppercorns, and bay leaf, mix and sauté till fragrant. Add onions, mix and sauté for a minute. Add salt, mix well and sauté till golden brown.
6. Add ginger-garlic paste and mix well. Add tomatoes, mix and saute till pulpy.
7. Discard the bay leaf and add turmeric powder, red chilli powder and garam masala powder and mix well. Add yogurt and mix well and cook for 1 minute. Take the pan off the heat and keep aside to cool.
8. Transfer the mixture into a blender jar, add a little water and blend to a smooth paste.
9. Transfer the sauce into a serving bowl. Drizzle some fresh cream and place the fried koftas on top, garnish with coriander sprig and serve hot.