Ingredients
For the koftas
- 450g potatoes
- 100g frozen peas
- 3 spring onions finely chopped
- 1 green chilli deseeded and very finely chopped
- 1½ tbsp fresh coriander finely chopped
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ lemon juiced
- ½ tsp salt
- Gram flour
- Groundnut oil for frying
For the Sauce
- 2 tbsp groundnut oil
- 1 onion finely chopped
- 3 cloves garlic finely chopped
- 2.5cm piece ginger grated juice only
- 1 tsp turmeric
- 2 tsp ground coriander
- 1 tsp paprika
- ½ tsp chilli powder
- 4 tomatoes skinned and chopped
- 250ml water
- Coriander for garnish
Method
- Boil the potatoes until soft. Peel and mash. Cook the peas and add them to the potato, breaking them down slightly.
- Add the spring onions, chilli, coriander, spices, lemon juice and salt. Mix well and form into 18 balls. Roll each one in gram flour, knocking off any excess.
- Make the sauce by heating the oil and frying the onion for 3-4 minutes until softened. Add the garlic, ginger juice and spices and cook for 2 minutes. Stir in the tomatoes and water and cook until the tomatoes have broken and the sauce has thickened.
- Heat the oil in a wok or deep pan. Fry the koftas in batches until golden. Drain on kitchen towel and serve covered in the sauce. Garnish with coriander sprigs.
