Hello friends and dear fellows! Welcome back to my space Dish Of Delight.

Today I am sharing yet another veg recipe of the Bengali. There are a number of Bengali veg dishes which are cooked even without onion and garlic. When we eat ‘niramish’ that is veg we don’t even include onion and garlic in our cooking. Generally, during certain poojas or traditional ceremonies we follow strict ‘ niramish bhoj’ i.e vegetarian food. My today’s recipe, Matar dal kofta curry is one of such dishes.


Matar dal or split yellow peas 1 cup, washed clean and soaked overnight

Potatoes 2 medium sized, cut into 1” cubes

Green chilli 5 or 6 split

Ginger paste 1 tsp + 1 tbsp

Green chilli paste 1 tsp

Cumin coriander paste 1 tbsp

Turmeric powder 1/2 + 1/2 tsp

Kashmiri red chilli powder 1 tsp

Garam masala powder 1 tsp

Kalonji 1 tsp

Cumin seeds 1 tsp

Bay leaf 1

Cinnamon 1” stick

Cardamom 3 or 4

Cloves 4 or 5

Salt as per taste

Sugar as per taste

Oil 2 tbsp for shallow frying the koftas + 2 tbsp

Ghee 2 tsp


  • Drain the water from the soaking lentils and grind it to a coarse paste without adding any water
  • take the ground lentils in a mixing bowl, add kalonji, salt as per your taste, green chilli paste, 1 tsp ginger paste, 1/2 tsp turmeric powder and mix well. Be cautious while adding salt as the koftas will also soak in some salt from the gravy
  • heat 2 tbsp oil in a kadhai at medium flames. Once the oil is heated, take small portion of the lentil mixture, give it a round flattened shape with the help of your palms and add to the hot oil in the kadhai.
  • This way make all the koftas and shallow fry them from both sides untill they turn golden colour. Do not over fry the koftas or else they won’t soak juices from the gravy and would remain hard.
  • remove the koftas from the kadhai and keep aside, once they are fried.
  • in the same kadhai, add the remaining oil and increase the flames to medium high. Once the oil is heated, temper the oil with the remaining whole spices
  • add the potatoes and fry untill they turn golden colour
  • While the potatoes are getting fried, in a small bowl, add the remaining ginger paste, cumin coriander paste, remaining turmeric powder, Kashmiri red chilli powder, salt and mix well to make a fine paste along with a little water
  • once the potatoes turn golden, add the spice mixture paste and stir and mix well with the potatoes
  • keep roasting untill oil separates from the spices.
  • At this point add sugar, mix well and add about 1 and 1/2 cups of warm water. Stir well and cover and cook for about 7 to 10 minutes or untill the potatoes are well cooked
  • remove the cover, stir well and add the koftas in a single layer and add the split green chillies. Reduce the flames to minimum and again cover and cook for 1/2 a minute
  • remove cover, gently flip the koftas to the other side, add ghee and garam masala and cover.
  • Switch off the flames and allow the curry to rest for sometime and then serve hot with steamed rice.