Kabuli Chana Kofta Curry Koftas made with a chickpea mixture, deep-fried and served with a silky tomato gravy This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 23 Mar 2021 in Recipes Course New Update Main Ingredients Koftas, Chickpeas (kabuli chane) Cuisine Indian Course Main Course Vegetarian Prep Time 8-10 hour Cook time 31-40 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg 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 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. Heat sufficient oil in a kadai. Transfer the ground mixture into a bowl, divide into equal portions and shape them into koftas. Slide the koftas into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. 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. Add ginger-garlic paste and mix well. Add tomatoes, mix and saute till pulpy. 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. Transfer the mixture into a blender jar, add a little water and blend to a smooth paste. 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. #Bay leaf #Black peppercorns #Cloves #Fresh coriander leaves #Fresh cream #Garam masala powder #Garlic #Ginger-garlic paste #Green cardamoms #Green chillies #Lemon juice #Oil #Red chilli powder #Salt #Turmeric powder #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article