INGREDIENTS
Soya Keema Aur Matar Ke Kofte
Servings - 2 - 3
INGREDIENTS

Soya granules - 130 grams
Warm water - 800 milliliters
Green peas - 230 grams
Water - 500 milliliters
Coriander - 12 grams
Garlic - 1 tablespoon
Ginger - 1 1/2 tablespoons
Green chili - 3
Gram flour - 70 grams
Onions - 60 grams
Red chili - 1/2 teaspoon
Salt - 1/2 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Corn flour - 2 tablespoons
Mint - 2 tablespoons
Oil - for deep frying
Almonds - 2 tablespoons
Poppy seeds - 1 tablespoon
Warm water - 50 milliliters
Oil - 1 1/2 tablespoons
Onions - 80 grams
Oil - 2 tablespoons
Cumin - 1 teaspoon
Cinnamon stick - 1
Ginger garlic paste - 1 tablespoon
Green chili - 1 teaspoon
Onions - 120 grams
Tomato - 200 grams
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Paprika - 1 teaspoon
Coriander powder - 1 1/2 teaspoons
Water - 300 milliliters
Garam masala - 1 teaspoon
Fresh cream - 60 grams
PREPARATION
1. In a bowl, add 130 grams soya granules, 800 milliliters warm water and soak for 30 minutes.
2. Take a pan, add 230 grams green peas, 500 milliliters water and bring it to a boil.
3. Boil for 5 - 7 minutes.
4. Remove it from heat and drain the green peas.
5. Transfer this into a blender and blend it into a paste. Keep aside.
6. In a blender, add 12 grams coriander, 1 tablespoon garlic, 1 1/2 tablespoons ginger, 3 green chili and blend it into a paste.
7. Keep aside.
8. Take a pan, add 70 grams gram flour and dry roast until it turns golden brown in color. Remove it from heat and keep aside.
9. Then, take the soaked soya granules, blended green peas, blended coriander paste, roasted gram flour, 60 grams onions, 1/2 teaspoon red chili, 1/2 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon garam masala, 2 tablespoons corn flour, 2 tablespoons mint and mix all the ingredients well.
10. Take some mixture in your hands and shape it into a lemon sized ball.
11. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
12. Drain it on an absorbent paper and keep aside.
13. In a bowl, add 2 tablespoons almonds, 1 tablespoon poppy seeds, 50 milliliters warm water and soak for 20 - 25 minutes.
14. Heat 1 1/2 tablespoons oil in a pan, add 80 grams onions and fry till translucent or until it turns golden brown in color.
15. Remove it from heat and transfer this into a blender, add the soaked almonds and poppy seeds in it.
16. Blend it into a smooth paste. Keep aside.
17. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin, 1 cinnamon stick, 1 tablespoon ginger garlic paste, 1 teaspoon green chili and stir for 1 - 2 minutes.
18. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.
19. Now, add 200 grams tomato and saute until it turns soft and pulpy.
20. Cook for 5 - 7 minutes on medium heat.
21. Add 1/2 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon paprika, 1 1/2 teaspoons coriander powder and mix it well.
22. Add the blended almond paste and mix it well.
23. Then, add 300 milliliters water and mix it again.
24. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
25. Open the lid and give it a nice stir.
26. Now, add the fried koftas in it and mix it well.
27. Add 1 teaspoon garam masala and mix it well.
28. Add 60 grams fresh cream and mix it again.
29. Cook for 5 - 7 minutes on medium heat.
30. Remove it from heat.
31. Garnish with fresh cream.
32. Serve hot.