Aloo Kofta » Dassana’s Veg Recipes

Aloo kofta recipe with step-by-step images. Potato cheese patties or balls or koftas as we name them served on a mattress of wealthy creamy spiced gravy. They make for a wealthy and scrumptious dinner when served with a facet of roti, paratha, naan or cumin rice.

First time I had potato kofta curry at a good friend’s place many a few years again. The curry was made by her mother. The gravy was a tomato primarily based one and the koftas had potatoes and paneer in them. It was the best kofta curry I’ve had until date and really homely. Probably the greatest kofta curry of which the style nonetheless lingers.

I make aloo kofta curry often for a weekend lunch. For the kofta, I maintain a easy stuffing and use minimal spices. Right here the gravy just isn’t a easy homely one, however barely wealthy and restaurant type. It tastes extra like a makhani gravy.

Koftas are deep fried balls that may be constituted of minced meat, veggies or paneer or cheese. A couple of such well-liked kofta varieties on weblog are:

On this recipe, the kofta are constituted of potatoes and grated cheese. I’ve shallow fried the kofta as an alternative of deep frying and formed them in patties or tikki.

This aloo kofta gravy is sweet for small get-togethers or events or weekend lunch or dinners. The recipe could be simply doubled or tripled to make a much bigger batch. Serve aloo kofta with rotis, naan, paratha or jeera rice or steamed basmati rice.

Step-by-Step Information

Tips on how to make Aloo Kofta

Prepping:

1. First rinse 2 massive potatoes (250 grams) in contemporary water. Then boil or steam the potatoes in a stovetop strain cooker or steamer or pan or Immediate pot including water as required.

The potatoes ought to be totally cooked. Permit them to grow to be heat.

2. In one other pan or bowl, warmth water until it boils. Then add 2 massive tomatoes (200 grams), 1 massive onion (100 grams) and 15 almonds.

You possibly can warmth the water in a pan, electrical heater or microwave. Cowl and maintain apart for 20 minutes. As a substitute of almonds, you may also use 14 to fifteen cashews.

3. Roughly chop the onions, tomatoes and add to the grinder or blender. Additionally peel the almonds and add them to the grinder.

4. Grind or mix to a easy paste. Cowl and maintain apart. No want so as to add any water whereas grinding to a paste.

Getting ready aloo kofta

1. When the potatoes, grow to be heat, peel them. Mash very effectively with a potato masher.

2. Grate 20 grams of cheese. It’s best to get ¼ cup of grated cheese. Right here I used processed cheese. You can even use paneer.

3. Now add the grated cheese, 1.5 tablespoon corn starch, salt and ½ teaspoon crushed black pepper to the mashed potatoes. As a substitute of black pepper, you may add chopped inexperienced chilies or purple chili powder within the koftas.

4. Combine very effectively.

5. Make medium sized balls from the kofta combination and flatten them barely.

Frying aloo kofta

6. Warmth 4 tablespoons of oil in a tawa or griddle. First place a small portion of the combination to examine if it breaks or not.

7. If the tiny kofta doesn’t break, then you may safely place the koftas within the scorching oil. If breaking, then add extra corn starch (½ to 1 tablespoon extra) to bind the combination.

For those who use grated paneer, then once more you will have so as to add extra corn starch, then what’s talked about within the recipe, as paneer leaves moisture.

8. Flip over when one facet will get golden.

9. Fry the opposite facet of aloo kofta and flip once more a couple of times to get a fair golden shade. You can even deep fry the koftas as an alternative of shallow frying.

10. Place the aloo kofta that are achieved on kitchen paper towels to soak up additional oil. Proceed frying those which aren’t achieved. Hold the koftas apart.

Making aloo kofta gravy

1. Take the identical oil wherein the koftas have been fried in a pan or kadai. You can even take 2 tablespoon of contemporary oil. Add ½ teaspoon cumin seeds and a pair of small tej patta or 1 medium to massive tej patta (Indian bay leaf).

2. Add the bottom tomato-onion-almond paste.

3. Stir very effectively.

4. Add 1 teaspoon ginger-garlic paste. Stir.

5. Then add the next spice powders – ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri chili powder or deghi mirch and 1 teaspoon coriander powder.

6. Stir and saute until the combination thickens and also you see oil specks releasing from the edges and prime of the combination.

7. Add water.

8. Stir very effectively and convey the gravy to a simmer for 3 to 4 minutes.

9. Add salt in line with style.

10. Add ¼ to ½ teaspoon sugar or add as required.

11. Stir after which add 3 tablespoon cream, ¼ to ½ teaspoon garam masala powder and ½ teaspoon crushed kasuri methi (dry fenugreek leaves).

Add ¼ teaspoon garam masala powder, if selfmade. If retailer introduced then you may add ½ teaspoon garam masala powder.

12. Stir very and change off the range prime. Don’t add the koftas on to the gravy within the pan. Because the koftas will break since these are mild and gentle textured potato koftas.

Pour the gravy in a serving plate or bowl. Place the aloo kofta on prime of the gravy. Garnish with chopped coriander leaves and Serve aloo kofta with Indian flatbread like naan or paratha or Malabar parotta or roti or with rice-based dish like cumin rice or veg pulao.

Extra Potato recipes

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This Aloo Kofta publish from the archives first printed on August 2015 has been republished and up to date in January 2023.