If its dried peas you are using, then boil them to soft texture. Boil the potatoes along with the peas after the 3 whistle for one more whistle or till both are cooked.

Peel the potatoes and keep aside. Run the peas along with Poppy seeds to a fine paste. Mash the potatoes with the peas paste along with salt. Finally mix the gram flour roughly into this mixture. If you find the paste to be too watery, then mash the potatoes roughly so that they are big chunk of potatoes to bind the peas paste and also try dipping the balls in the gram flour to give a shape.

Heat Oil and deep fry each kofta and drain to a kitchen towel.

Chop Onions, tomatoes to fine pieces. Crush garlic. Then heat a kadai with 1 tsp oil, add the Clove and cinnamon along with crushed garlic and red chillies.

Sauté onions till its brown. Then add coriander powder, garam masala and salt. Finally add chopped tomatoes and simmer for 10 mins, till tomatoes are cooked.

Drop half of the fried Koftas to the gravy and simmer further. Have half of the koftas to be had as such. The koftas soak well and absorb most of the gravy. If you want thinner gravy, add fewer koftas and rest can be added while eating.

The gravy had a unique taste as it had dried long chillies and crushed garlic and with soft crunchy koftas it tasted great!