Baked Chickpea & Chili Koftas in a Hot Jalfrezi Curry Sauce

Ingredients

FOR THE KOFTA
2 cans chickpeas drained and rinsed
1/2 onion finely sliced
1 hot green chili finely sliced
1 clove garlic finely sliced
2 tbsp Gram (chickpea) flour
Small handful of fresh coriander (cilantro)
KOFTA SPICE MIX:
1.5 tsp black cumin seeds
2 tsp Garam Masala
2 tsp Tamarind
1 tsp Turmeric
1/2 tsp chili powder
FOR THE JALFREZI
1 onion finely chopped
3 cloves garlic finely chopped
2″ cube of fresh ginger finely chopped
2 hot green chillis finely chopped
3 green peppers (capsicum) roughly chopped into big chunks
3 cups passata (pureed tomato)
1 cup frozen peas (take them out the freezer before you start cooking)
Handful of fresh coriander (cilantro) chopped
1 tbsp lemon juice
JALFREZI SPICE MIX
2 tsp cumin powder
1 tsp Turmeric
1 tsp garam masala
1 tbsp mustard seeds

Preparation

1
Preheat oven to 180 degrees celcius (356 Fahrenheit) and line a large baking tray with parchment paper.
2
Make the Kofta – Heat 2 tbsp water in a saute pan over a medium heat and add the onion, garlic and chili and cook for 4 minutes, transfer to a food processor (or use a stick blender) add the coriander and the Kofta Spice Mix and pulse until smooth.
3
In a large mixing bowl, mash the chickpeas until they are all crushed then add the mixture from step 2 along with the gram flour and mix thoroughly together, if it’s too wet, add a little more gram flour. Using damp hands take a heaped tablespoon of the kofta mixture and shape into a ball and place on the parchment paper, you should get 18 – 20 koftas. Cook in the oven for 20 – 25 minutes, they should firm up quite nicely in the oven.
4
Now make the Jalfrezi – Add the onion, ginger, garlic and chili to a food processor and pulse until smooth.
5
Heat 2 tbsp of water in a deep sauce pan, add the onion mixture from step 4 along with all the Jalfrezi Spice Mix and cook for 3 minutes to release the flavours before adding in the green peppers, passata, peas and lemon juice, bring to the boil then reduce the heat to medium, cover the pan and cook for 20 minutes and just before serving stir through the coriander. Serve in a bowl with the koftas placed on top!

 



About

This is a very simple dish to prepare and will be a hit with spice loving fans, any spare kofta can be wrapped up and stored for lunch the next day, so bonus extra meal.

Yield:

Serves 2

Added:

Tuesday, July 2, 2013 - 12:58am

Creator:

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