Chickpea's kofta curry/kale chane ke kofte Recipe

Cooking Directions

• STEP 1.To make the koftas, soak chickpeas overnight and grind them into a coarse paste.
• STEP 2.Add chopped onions, ginger-garlic paste, green chilies, coriander leaves, and spices to the chickpea paste.
• STEP 3.Shape the mixture into small balls and deep-fry them until golden brown and crispy.
• STEP 4.To make the curry, heat oil in a pan and add cumin seeds, onions, and ginger-garlic paste.
• STEP 5.Add tomato puree, turmeric powder, red chili powder, and garam masala. Cook until the oil separates.
• STEP 6.Add water and salt to the curry and bring it to a boil. Add the fried koftas and simmer for a few minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Make sure to soak the chickpeas overnight to ensure they are soft enough to grind into a paste.
• You can adjust the spice levels according to your preference by adding more or less chili powder.
• For a healthier version, you can bake the koftas instead of deep-frying them.

Storage and Serving

• Leftover kofta curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the kofta curry with rice, naan bread, or roti for a complete meal.