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aloo kofta recipe | potato kofta gravy recipe | potato cheese kofta recipe

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aloo kofta gravy recipe
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aloo kofta gravy recipe with step by step photos – potato cheese patties or balls or koftas as we call them served on a bed of rich creamy spiced gravy.

first time i had potato kofta curry at a friend’s place many many years back. the curry was made by her mom. the gravy was a tomato based one and the koftas had potatoes and paneer in them. it was the simplest kofta curry i have had till date and very homely. one of the best kofta curry of which the taste still lingers.

i make aloo kofta curry occasionally for a weekend lunch. for the koftas i keep a simple stuffing and use minimal spices. here the gravy is not a simple homely one, but slightly rich and restaurant style. it tastes more like a makhani gravy.

koftas are deep fried balls which can be made from minced meat, veggies or paneer or cheese. in this recipe, the koftas are made from potatoes and grated cheese. i have shallow fried the koftas instead of deep frying and shaped them in patties or tikkis.

this aloo kofta gravy is good for small get togethers or parties or weekend lunch or dinners. the recipe can be easily doubled. serve aloo kofta with rotis, naan or jeera rice.

if you are looking for more kofta recipes then do check cabbage kofta, aloo paneer kofta, veg kofta curry, lauki kofta and malai kofta recipe.

aloo kofta recipe below:

aloo kofta curry recipe

aloo kofta recipe | potato kofta gravy recipe | potato cheese kofta recipe

aloo kofta curry recipe - potato patties or koftas in a creamy, rich makhani style gravy.

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course main course
cuisine north indian, punjabi
prep time 45 minutes
cook time 20 minutes
total time 1 hour 5 minutes
servings 3 to 4
author dassana

ingredients (1 cup = 250 ml)

for making koftas:

  • 250 grams potatoes or 2 large potatoes or 3 medium potatoes or 1.25 cups tightly packed mashed potatoes
  • 20 grams processed cheese or ¼ cup grated cheese substitute paneer instead of cheese
  • 1.5 to 2 tablespoon corn starch (substitutes are bread crumbs or rice flour - add accordingly.)
  • ¼ teaspoon black pepper (sabut kali mirch) - crushed
  • salt as required
  • 4 to 5 tablespoon oil for shallow frying koftas

for aloo kofta gravy:

  • 100 grams onion or 1 large onion or 2 medium onion - quartered
  • 200 grams tomatoes or 2 large tomatoes or 3 medium tomatoes
  • 15 almonds (badam) or 14-15 cashews (kaju)
  • 2 small tej patta (indian bay leaf) or 1 medium to large tej patta
  • 1 teaspoon ginger-garlic paste (adrak lahsun ka paste) Or ½ inch ginger and 3 to 4 garlic - crushed to a paste in mortar-pestle
  • ½ teaspoon cumin seeds (jeera)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon kashmiri chili powder or deghi mirch
  • 1 teaspoon coriander powder (dhania powder)
  • 1 to 1.25 cups water
  • ¼ to ½ teaspoon garam masala powder
  • ½ teaspoon kasuri methi (dry fenugreek leaves) - crushed
  • 3 tablespoon low fat cream or 2 tablespoon whipping cream
  • ¼ to ½ teaspoon sugar or add as required
  • salt as required

how to make recipe

preparation for aloo kofta gravy recipe:

  1. first boil or steam 2 large potatoes (250 grams) till they are thoroughly cooked. allow them to become warm.

  2. in another pan or bowl, heat water till it boils and add 2 large tomatoes (200 grams), 1 large onion (100 grams) and 15 almonds. 

  3. you can heat the water in a pan, electric heater or microwave. cover and keep aside for 20 minutes.

  4. roughly chop the onions, tomatoes and add to the grinder and blender. also peel the almonds and add to the grinder. instead of almonds, you can use cashews.
  5. grind to a smooth paste. keep aside.

making aloo koftas:

  1. when the potatoes, become warm, peel them. mash very well with a potato masher.
  2. grate 20 grams cheese. you should get 1/4 cup grated cheese. here i used processed cheese. you can also use paneer.

  3. now add the grated cheese, 1.5 tbsp corn starch, salt and 1/2 tsp crushed black pepper to the mashed potatoes.

  4. instead of black pepper, you can add chopped green chilies or red chili powder in the koftas. mix very well.

  5. shape in medium sized patties.
  6. heat 4 tbsp oil in a tawa or griddle. first place a small portion of the mixture to check if it breaks or not.

  7. if the tiny kofta does not break, then you can safely place the koftas in the hot oil. 

  8. if breaking, then add more corn starch to bind the mixture. if you use grated paneer, then you will need to add more corn starch as paneer will leave moisture.

  9. turn over when one side gets golden.

  10. fry the other side and flip again to get an even golden color. you can also deep fry aloo koftas instead of shallow frying.

  11. place the aloo koftas which are done on kitchen paper towels. continue frying the ones which are not done. keep the koftas aside.

making aloo kofta gravy:

  1. take the same oil in which the koftas were fried in a pan or kadai. you can also take 2 tbsp fresh oil. add 1/2 cumin seeds and 2 small tej patta or 1 medium to large tej patta.
  2. add the ground tomato-onion-almond paste.
  3. stir very well. add 1 tsp ginger-garlic paste. stir.
  4. then add the spice powders - 1/4 tsp turmeric powder, 1/2 tsp kashmiri chili powder or deghi mirch, 1 tsp coriander powder.
  5. stir and saute till the mixture thickens and you see oil specks releasing from the sides and top of the mixture.

  6. add water. stir very well bring the aloo kofta gravy to a simmer for 3 to 4 minutes.

  7. add salt. add sugar.
  8. stir and then add 3 tbsp cream, 1/4 tsp garam masala powder and 1/2 tsp kasuri methi, crushed. add 1/4 tsp garam masala powder if homemade. if store brought than you can add 1/2 tsp garam masala powder.
  9. stir very and switch off the stove top.

  10. pour the gravy in a serving plate or bowl. place the aloo kofta on the gravy. 

  11. garnish with chopped coriander leaves and serve aloo kofta with rotis, naan or jeera rice.


step by step aloo kofta gravy recipe:

prepping:

1. first boil or steam 2 large potatoes (250 grams) till they are thoroughly cooked. allow them to become warm.

aloo for aloo kofta recipe

2. in another pan or bowl, heat water till it boils. then add 2 large tomatoes (200 grams), 1 large onion (100 grams) and 15 almonds. you can heat the water in a pan, electric heater or microwave. cover and keep aside for 20 minutes. instead of almonds, you can also use 14 to 15 cashews.

tomatoes for aloo kofta recipe

3. roughly chop the onions, tomatoes and add to the grinder and blender. also peel the almonds and add to the grinder.

cashews for aloo kofta recipe

4. grind to a smooth paste. cover and keep aside. no need to add any water while grinding to a paste.

paste for aloo kofta recipe

preparing aloo koftas:

1. when the potatoes, become warm, peel them. mash very well with a potato masher.

potato for aloo kofta recipe

2. grate 20 grams cheese. you should get ¼ cup grated cheese. here i used processed cheese. you can also use paneer.

cheese for aloo kofta recipe

3. now add the grated cheese, 1.5 tbsp corn starch, salt and ½ tsp crushed black pepper to the mashed potatoes. instead of black pepper, you can add chopped green chilies or red chili powder in the koftas.

making aloo kofta recipe

4. mix very well.

making patties for aloo kofta recipe

5. make medium sized balls from the kofta mixture and flatten them slightly.

patties for aloo kofta recipe

6. heat 4 tbsp oil in a tawa or griddle. first place a small portion of the mixture to check if it breaks or not.

frying patties for aloo kofta recipe

7. if the tiny kofta does not break, then you can safely place the koftas in the hot oil. if breaking, then add more corn starch (½ tbsp to 1 tbsp more) to bind the mixture. if you use grated paneer, then again you will need to add more corn starch, then what is mentioned in the recipe, as paneer leaves moisture.

frying patties for aloo kofta recipe

8. turn over when one side gets golden.

frying patties for aloo kofta recipe

9. fry the other side of aloo kofta and flip again once or twice to get an even golden color. you can also deep fry the koftas instead of shallow frying.

frying patties for aloo kofta recipe

10. place the aloo koftas which are done on kitchen paper towels. continue frying the ones which are not done. keep the koftas aside.

frying patties for aloo kofta recipe

making aloo kofta gravy:

1. take the same oil in which the koftas were fried in a pan or kadai. you can also take 2 tbsp fresh oil. add ½ cumin seeds and 2 small tej patta or 1 medium to large tej patta.

cumin for aloo kofta curry recipe

2. add the ground tomato-onion-almond paste.

paste for aloo kofta curry recipe

3. stir very well.

making aloo kofta curry recipe

4. add 1 tsp ginger-garlic paste. stir.

making aloo kofta curry recipe

5. then add the spice powders – ¼ tsp turmeric powder, ½ tsp kashmiri chili powder or deghi mirch and 1 tsp coriander powder.

spices for aloo kofta curry recipe

6. stir and saute till the mixture thickens and you see oil specks releasing from the sides and top of the mixture.

making aloo kofta gravy recipe

7. add water.

water for aloo kofta gravy recipe

8. stir very well bring the gravy to a simmer for 3 to 4 minutes.

making aloo kofta gravy recipe

9. add salt.

salt for aloo kofta gravy recipe

10. add sugar.

sugar for aloo kofta gravy recipe

11. stir and then add 3 tbsp cream, ¼ tsp garam masala powder and ½ tsp kasuri methi, crushed. add ¼ tsp garam masala powder, if homemade. if store brought than you can add ½ tsp garam masala powder.

masala for aloo kofta recipe

12. stir very and switch off the stove top. don’t add the koftas directly to the gravy in the pan. as the koftas will break since these are light and soft textured potato koftas.

aloo kofta recipe

pour the gravy in a serving plate or bowl. place the aloo kofta on top of the gravy. garnish with chopped coriander leaves and serve aloo kofta gravy with rotis, naan or jeera rice.

aloo kofta curry recipe




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{ 135 Responses }

  1. Very tasty recipe. Quantities mentioned gave my recipe a perfect taste. My family kept licking fingers whenever i made it. Thanku 4 d recipe.

  2. Made this aloo kofta curry yesterday.Was a great big hit with my husband and daughter.They just loved it.Another lovely recipe which will be made time and again.Thank you once again for another tasty and delicious recipe.So grateful to you for sharing these recipes with all of us.

  4. I want to thank you dear. I am daily cooking from your website. I am thankful to you for such a colourful variety. I tried complimenting 3-4 times but my remarks were unable to be published.

    May God Bless you

    • thanks a lot megha. nice to know the website is helping you. i have already replied to your comment before too. if you refresh the page, you will see your comment.

  5. Please help where do my comment goes as i m unable to reach you as we neither receive any reply nor acknowledgement..

  6. Dear Dassana, the first word to say about this dish is it is simply amazing…fridge wasn’t working and so had nothing un-vegeterian☺…had only loads ofpotatoes, was quite hungry and nothing seems appetizing until saw this and just had to try…no almonds and was feeling hesitant about so many cashews as this is the first time trying so add a handful of peanuts and 4-5 cashews. Didnt have cream also, so skipped the sugar and add two tbsp of condensed milk…the gravy was rich, yummy, the koftas succulent. In all fingerlicking good..feel very satisfied….thank you, so so so much for all the detailed steps. Keep up…

  7. Hello,
    I have a question regarding the kofta preparation.Is it possible to use corn flour instead of corn starch?

  8. Nice recipe! Tried it today & the curry came out really well.. The detailed explanation is really helpful 🙂

  12. Can you please help? I am having a difficult time to increase the ingredients for aloo kofta gravy to make 20 times the recipe. The potato kofta is easy to figure out but the gravy is not. It is my daughters favorite and would like to make it for her going away party in two weeks. Would appreciate any help you can give. Thank you.

    • for making gravies, it becomes difficult to scale the recipe proportionately. the balance of the flavors can go wrong. when i make gravies for large servings, i use the method of approximation (we call it as ‘andaz’ in hindi). the ingredients are added in approximation or eyeballed and then added. you can try making this kofta gravy this way.

      • Seems easy to calculate the first 6 ingredients of the gravy but the spices are more difficult. I will be making this amount (20x your recipe) only once. Will you please tell me if this is the right amount of spices?

        oil – 2 cups
        onion – 3 pounds
        Tomatoes – 10 pounds
        cashews – 1 pound
        cream – 3-3/4 cups
        sugar – 3 Tablespoons
        water – 1 quart or more as needed
        ginger/garlic paste – 1/4 cup + 3 Tablespoons
        cumin seed – 3 Tablespoons
        tumeric – 1-1/2 Tablespoon
        Kashmiri chili – 3 Tablespoons
        graham masala – 1 Tablespoon
        coriander – 1 Tablespoon
        Thank you very much.

        • i have tried to imagine and think the proportion of ingredients. stated in grams below. if you feel the flavor of the masala powders are not coming through, then you can always add some more.

          oil – 1.25 to 1.5 cups
          onion – 500 grams
          tomatoes – 1 kg
          cashews – 1/2 to 2/3 cup
          cream – 1 cup, do add more to balance the tangy taste of tomato if required
          sugar – 1 to 2 tbsp
          water – 1 to 1.25 litres or as needed
          1.5 tbsp ginger garlic paste
          1.5 tbsp cumin seeds
          1 to 1.5 tsp turmeric powder
          1 to 1.5 tbsp kashmiri red chili powder
          1.5 to 2 tbsp coriander powder
          1 to 1.5 tbsp garam masala

  14. Hi I tried your recipe of malai kofta and read this aaloo kofta today which I am going to make this evening but I want to know the difference between aloo kofta and malai kofta. After reading this I don’t find them much different

    • thanks komal. malai kofta has khoya in it and some version even add cream or malai in the kofta. in this recipe, there is no khoya or cream added to the koftas. dry fruits are always added in the koftas. the gravy is more or less the same for kofta based curries.

  15. I’ve made the dish today, my family like it but they loved the koftas more than the grave maybe because I added milk instead of water. But I really enjoyed it.
    Thank for sharing

  18. Hi Dassana, I am a big fan of your blog and it is always my point to refer to whenever I am looking for any receipe. Thank you so much for putting this together!
    I had a quick question which is on fact common for all gravies. Whenever we add tomato paste to the oil and as you mention we should sauté till the oil leaves the sides. In my case this never happens – no matter how long I do it the oil never leaves the side/ comes on top. Is there something that I am not following correctly?

    Thanks
    Swati

  19. U r awesome.
    It makes the whole idea of a guy trying to cook for family in week ends fun. Please keep the good work up?!

  20. Thanks for this yummy mouth watering recipe…Gravy preparation was interesting..i am curious to know why did we soak tomato and onions in hot water before grinding it..

  21. Overall really good! I think I may have cooked mine too long and it got too thick or I didn’t add enough water but the flavour was there and the fried potatoes patties were amazing! thank you for this recipe!

  22. frst thing quietly it looks good so i made it in ur wy…
    i loved as a new starter also i feel it easy thanks to yu dassana guru..!!

  23. quite a unique recipe since those koftas look like aloo tikkis. will definitely try it.

  24. Hi,
    Having some guests over for dinner tomorrow. Do you think Aloo kofta, Methi Malai Paneer and Plain rice would go well together?
    Suggestions to replace the methi malai paneer with another paneer dish are the most welcomed.
    Looking forward to try it tomorrow.
    Thanks!

    • yes they will go together since both the aloo kofta and methi malai paneer taste different. instead of plain rice, i would suggest you to serve with jeera rice or biryani rice. also rotis or naan will taste good with these curries. you can also think about palak paneer or paneer lababdar. recipes are already posted on the blog.

      • Hi,

        I am currently in Malaysia and am having trouble to find some dry methi leaves. Since you use it in most of your recipes, I can’t make any of them 🙁 any substitute for fresh and dry methi leaves? Methi seeds maybe?

  25. Hello Dassana!

    Lovely recipe, is Aloo Tikkis are also made in the same way without the gravy?

    Thanks
    Lalitha.

  26. hello–

    i made this tonight with your jeera rice recipe and it had a sublime sort of richness and depth of flavor. my father really enjoyed it. i use your recipes /very/ frequently. all of them have been lovely. thank you for being so generous with your knowledge.

      • Hello Amit,
        Yersterday I tried your recipe & it came out so well…!!!!
        My hubby loved it & the dish came out so yummy n tasty dat he licked his fingers.. Thank you so much for sharing your recipe. Its very helpful for food lovers & specially beginners…!!!
        Always do share such good recipes… (Y)

        • very pleased to know this kriti 🙂 we are glad we could help beginners in cooking as that was our intention when we started blogging. thanks for your kind and encouraging words.

  27. Hi Dassana,
    I have been following your website for quite some time now and I am a fan. So thanks and please do continue.
    I tried this recipe today for my wife and she loved it. It really turned out well.
    Thanks again !!

  28. Please can you post new recipes i love ur blog and have been a regular visitor…..loads of love cant wait anymore more new recipes

    • thanks riya for your motivating words to post recipes. will start adding regularly after 4 weeks, but for now i will add one or two recipes. tied up with some work and then with a travel later.

  29. Hii Dassana
    Simple yet super delicious recipe… loved it… Infact I enjoyed the preparations tooo… I went wit substitues (paneer & rice flour) yet it turned out sooo well… Thanx a lot… (My hubby has sent thanx too 😛 )
    Thank you for all the hard work that goes apart from sharing de recipes (back-end wrk , pics, etc )

  30. hello,,recipe was good,, but the gravy was too tomato flavoured,,, n it was dark coloured than ur dish,, is ther a particular type of tomato to be used?

    • actually the taste depends on the tomatoes. for gravies like this larger sized tomatoes are better, since they are not too tangy or sour. thus the taste won’t be too tomato flavored.

  31. Delicious once again! I made it with paneer and all my family members loved this recipe. I made some extra patties with cheese and served them as snacks 😉
    Ek teer se do nishane.. All thanks to you!!

  32. Hi dassanna,

    Beautiful koftas, is there a delay in recipe delivery?. ….I look forward to the updated blog every Monday and Tuesday. …Hope all is well at your end. .
    Thanks
    Vidhya

  39. Definitely i will try today……This recipe looks wonderful……thanks for sharing.

  41. just a quick question,
    Why do u add garam maasala in the end and swtich off the gas?
    usually, garam masala ko bhuna jata hai..
    with your method I am confused if garam masala’s raw taste remains in the recipe.

    Kindly clarify..

    • Amruta, there are two types of garam masala.
      kaacha (meaning raw) and pakka garam masala.
      in kaacha the spices are just ground.
      in pakka they are roasted and then ground.
      most of the garam masala which we get in the market are pakka or made at home are pakka. so they are added in the end.

  42. Nice recepie. Thanks for sharing. Can we add fresh home made malai, instead of law fat cream?…….

  46. What a fabulous recepie?….
    I have tried many recepies posted by u… some of them are besan laddoos, coriander rice…those turned out superb….
    I love ur all recepies… specially step by step method?
    Thaxx a lot Dassana…keep posting ur delicious recepies….??

  47. i am going to try tonight looks absolutely tempting can you tell what kind of cheese we use in america.

  49. I really, really like this website, especially that you post step by step instruction, including pictures. I enjoy even when I only read and see the way you do things. Thanks!

  53. Hi dassana .. i prepared this dish for lunch and it was very nice… in the past i have also made malai kofta and also lauki kofta… the best was surprisingly lauki kofta…. i had once made seekh of minced meat and used it in the base grayy of lauki kofta ….. it was good …. thanks for sharing …

    rgds n tk care…

  55. hi mam,can you plz tell me what things should be considered while purchasing aluminium baking and muffin tray….and these will be
    keep on the wire rack na…?my black tray is 10 by 10 size…but baking on it does not result so satisfactory and good thats why i plan to purchase the aluminium one…i have read somewhere that aluminium is best metal for baking…

    • shuchi, aluminium pan helps in even baking. just place them directly on oven rack. just go to a good shop and buy. you can buy a square pan and round pans for baking cakes. for bread you can buy loaf pans. consider the size of your oven also. make sure it fits in your oven.

  56. How to make buttermilk for cakes. In few cake recipes u added buttermilk but how do u make buttermilk. I need to know this asap im willing to bake cake frm scratch and im not aware of buttermilk thnx u ma’am

  57. really drooling!

    I will definitely try this

    Can we make the kofta and sauce ahead of time and mix just for eg. before a party, if so any specific care to take while re heating?

    -Laxmi

  58. This aloo kofta curry looks absolutely tempting and i loved the idea of cheese as a rich ingredient added into it…as soon as i saw the recipe i found it very interesting,rich and innovative.. Great idea of kofta curry with potatoes …..

  60. Hi
    I love your site and often cook using your recipes..
    one small grammatical correction.
    Refer to your line ‘paneer will leave moisture’ as
    ‘Paneer will release water and hence require addition of more corn starch..’
    I hope you dont mind, me correcting you.

    • thanks amruta. i have not used the word water as technically paneer won’t leave water. there is some moistness in the paneer and that will be released when mixed with the other ingredients. the moisture is not much. when the word water is used, it looks like the whole kofta mixture will become wet and batter like. thats why i did not use the word water. i did think about this when writing the post. thanks for letting me know 🙂

  61. same pinch…
    I too made aloo kofta yesterday 🙂
    instead of mashing potatoes, if we use grated potatoes, the koftas are more spongy and soft.
    i also made dumplings with little cheese inside them henceforth by reducing tomato quantity in the gravy.

  62. awesome recipe, you’re my mentor i also start food blog, recipe from my mom, nani and some twisted recipe of my own thank you very much for inspiration.