Aloo Kofta Recipe (Potato Kofta Curry)

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We Indians love our kofta based preparations. I mean, why shouldn’t we? Something so gorgeous and delectable as fried dumplings (patties or balls) in velvety, smooth gravy is definitely hard to miss and obviously loved. For instance, take this Aloo Kofta Recipe. Potato cheese patties dunked in a perfectly spiced rich and creamy gravy – don’t you find it a winner dish, just by reading this description. Aloo Kofta is happiness!

aloo kofta garnished with coriander sprig and served in a steel bowl with text layover.

About Aloo Kofta Recipe

The first time I tried the Aloo Kofta was at a friend’s place, many years back. The curry was made by her mother which was a tomato based one, and the koftas were made with potatoes and paneer.

It was one of the simplest versions of a kofta curry, yet so endearing that I got used to it and started making at my home as well. Till today, it is a favorite of me and my family.

My style of the Aloo Kofta Recipe has a simple stuffing and uses minimal spices in the koftas. Although the gravy that I make is a little richer and restaurant style versus a simple home one. It tastes more like the Makhani gravy.

The koftas in this recipe is made with potatoes and grated cheese. I also shape them as tikkis/patties, and shallow fry instead of deep frying. Makes it a little hearty this way. I often make this potato kofta curry for a weekend lunch.

This Aloo Kofta is great for small get-togethers, parties or weekend lunches and dinners. You can relish a meal of this kofta curry with roti, naan, paratha, jeera rice or veg pulao. The recipe can be easily doubled.

In addition to this Aloo Kofta Recipe, a few more lovely kofta recipes on this blog are Malai Kofta, Veg Kofta and Lauki Kofta. Each as delicious as the other.

Step-by-Step Guide

How to make Aloo Kofta

Prepare Curry Paste & Potatoes

1. First, boil or steam 2 large potatoes (250 grams) in a pressure cooker, pan or steamer until they are thoroughly cooked and fork tender. Add water as required while cooking potatoes.

Drain extra water and let the potatoes become warm.

boiled potatoes for aloo kofta.

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

You can heat the water in a pan, electric heater or microwave. Cover and set aside for 20 minutes. Instead of almonds, you can also use 14 to 15 cashews.

Note that the tomatoes and onions should be covered by the water.

tomatoes, onion and almonds added in boiling water.

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

roughly chopped boiled tomatoes, onions and boiled, peeled almonds added to the grinder jar.

4. Grind to a fine and smooth paste. Cover and keep aside. No need to add any water while grinding to a paste.

ingredients ground to a smooth paste for aloo kofta.

Prepare Kofta Mixture

5. When the potatoes become warm, peel them. Mash very well with a potato masher.

boiled, peeled and mashed potatoes added in a bowl for aloo kofta.

6. Grate 20 grams cheese. You should get ¼ cup grated cheese. Here I used processed cheese. You can also use paneer or cheddar cheese.

grated processed cheese on a plate.

7. Now, add the grated cheese, 1.5 tablespoons cornstarch, salt and ½ teaspoon crushed black pepper to the mashed potatoes.

Instead of black pepper, you can add chopped green chilies or red chili powder.

grated cheese, cornstarch, salt and crushed black pepper added to the mashed potatoes.

8. Mix very well.

ingredients mixed well with the mashed potatoes.

9. Make medium size balls from the kofta mixture and flatten them slightly.

medium size aloo kofta made from the potato mixture.

Fry Aloo Kofta

10. Heat 4 tablespoons oil in a tawa or griddle. First, place a small portion of the kofta mixture to check if it breaks or not.

checking the temperature of hot oil by adding a portion of aloo kofta mixture in it.

11. If the tiny kofta does not break, then you can safely place the prepared koftas in the hot oil.

In case it breaks, then add more cornstarch (½ tablespoon to 1 tablespoon) to bind the mixture.

If you use grated paneer, then also you will need to add more cornstarch than what is mentioned in the recipe, as paneer leaves moisture.

shallow frying prepared aloo kofta in hot oil.

12. Turn over when one side gets golden.

shallow frying prepared aloo kofta from the other side in hot oil.

13. Fry the other side of koftas and flip again once or twice to get an even golden color. You can also air-fry or bake the koftas instead of shallow frying.

shallow frying prepared aloo kofta in hot oil till evenly golden from both sides.

14. Place the fried koftas on kitchen paper towels. Continue frying the ones which are not done. Keep the koftas aside.

fried aloo kofta placed on kitchen paper towels.

Make Curry

15. Take 2 tablespoons fresh oil in another pan or pot.

Add ½ teaspoon cumin seeds and 2 small bay leaves (tej patta) or 1 medium to large tej patta.

cumin seeds and bay leaves added to hot oil in pan.

16. Add the prepared tomato-onion-almond paste.

prepared tomato-onion-almond paste in the pan.

17. Stir and mix very well.

stirring the paste well with the spices.

18. Add 1 teaspoon ginger-garlic paste. Stir to combine.

ginger-garlic paste added to the paste.

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

turmeric powder, kashmiri red chili powder and coriander powder added to the masala paste in the pan.

20. Stir and sauté till the mixture thickens and you see oil specks releasing from the sides and top of the mixture.

spice powders mixed well with the masala paste.

21. Add water.

water added in the pan.

22. Stir very well and simmer the gravy for 3 to 4 minutes.

simmering gravy.

23. Add salt as per taste.

adding salt to the gravy.

24. Add ¼ to ½ teaspoon sugar or as required.

adding sugar to the gravy.

25. Stir and add 3 tablespoons light cream (25% to 30% fat), ¼ teaspoon garam masala powder and ½ teaspoon crushed dried fenugreek leaves (kasuri methi).

Add ¼ teaspoon garam masala powder, if homemade. If store brought, add ½ teaspoon garam masala powder.

cream, garam masala powder and crushed dried fenugreek leaves added to the gravy.

26. Mix well and turn off the heat. Don’t add the koftas directly to the gravy in the pan. The koftas will break since they are light and soft textured potato koftas.

cooked aloo kofta gravy.

27. Pour the hot gravy in a serving plate or bowl and place the Aloo Kofta on top of the gravy.

Garnish with chopped coriander leaves and serve hot with Indian flatbreads like Butter Naan, Paratha, Malabar Parotta, Roti or with rice-based dishes like Cumin Rice or Veg Pulao.

aloo kofta garnished with coriander leaves and served in a steel bowl.

Expert Tips

  1. For the masala paste, you can even use 14 to 15 cashews in place of almonds. Grind the masala paste smoothly, without any water.
  2. I have used processed cheese in this kofta recipe. You can use paneer too. If you don’t want to use black pepper in the kofta mixture, add chopped green chilies or red chili powder instead.
  3. If your koftas are breaking in the hot oil, add about ½ tablespoon to 1 tablespoon more of cornstarch to bind the mixture. In case using paneer also, you will have to add more cornstarch since paneer leaves moisture.
  4. I shallow fry the koftas. You can air-fry or bake them too.
  5. If you are using homemade garam masala powder in the gravy, add ¼ teaspoon. If using store-bought, add ½ teaspoon.
  6. Remember not to add the fried koftas directly in the gravy in the pan. This can cause the koftas to break since they are light and soft textured.

More Potato Recipes To Try!

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aloo kofta recipe, potato kofta gravy recipe, potato cheese kofta recipe

Aloo Kofta Recipe (Potato Kofta Curry)

Aloo Kofta are potato and cheese patties or koftas dunked in a creamy, rich, tangy and perfectly spiced makhani gravy or sauce. The makhani curry base is made with tomatoes, almonds, spices, herbs and cream. Serve this rich Potato Kofta Curry with Naan, Roti, Paratha or with steamed rice.
4.72 from 45 votes
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Cuisine North Indian, Punjabi
Course Main Course
Diet Vegetarian
Difficulty Level Moderate
Servings 4


For aloo kofta

  • 250 grams potatoes or 2 large 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 – crushed
  • salt as required
  • 4 to 5 tablespoon oil for shallow frying koftas

For curry base

  • 100 grams onion or 1 large or 2 medium onion – quartered
  • 200 grams tomatoes or 2 large or 3 medium tomatoes
  • 15 almonds or 14 to 15 cashews
  • 2 small tej patta (Indian bay leaf) or 1 medium to large tej patta
  • 1 teaspoon Ginger Garlic Paste or 1 inch ginger and 3 to 4 small to medium garlic cloves – crushed to a paste in mortar-pestle
  • ½ teaspoon cumin seeds
  • ¼ teaspoon turmeric powder
  • ½ teaspoon kashmiri chili powder or deghi mirch or sweet paprika
  • 1 teaspoon Coriander Powder (ground coriander)
  • 1 to 1.25 cups water
  • ¼ to ½ teaspoon Garam Masala
  • ½ teaspoon dry fenugreek leaves (kasuri methi) – crushed
  • 3 tablespoon light cream (25% to 30% fat) or 2 tablespoon whipping cream
  • ¼ to ½ teaspoon sugar or add as required
  • salt as required



  • First boil or steam the potatoes until they are thoroughly cooked. Allow them to become warm.
    Opt to cook potatoes in a pan, steamer, instant pot or a stovetop pressure cooker, adding water as required.
  • In another pan or bowl, heat water until it boils and add the tomatoes, onion (quartered) and almonds. Turn off the heat.
    Instead of almonds, you can use cashews.
  • Cover with lid and set aside to blanch for 20 minutes.
  • You can opt to heat water in a pan, electric heater or microwave.
  • After 20 minutes of blanching, drain all the water. Set the onions, tomatoes and almonds aside.
  • Roughly chop the onions, tomatoes and add to a grinder or blender.
  • Also peel the almonds and add to the grinder or blender.
  • Grind to a smooth and fine paste without adding water. Set this curry paste aside.

Making aloo kofta

  • When the potatoes, become warm, peel them. Mash very well with a potato masher.
  • Grate the processed cheese.
  • Now add the grated cheese, cornstarch, salt and crushed black pepper to the mashed potatoes.
  • Mix very well.
  • Shape to medium sized patties.

Frying potato kofta

  • Heat 4 tablespoons oil in a tawa or flat skillet. First place a small portion of the mixture to check if it breaks or not.
  • If the tiny kofta does not break, then you can safely place the koftas in the hot oil. 
    If breaking, then add more cornstarch to bind the mixture and form the patties.
  • Turn over when one side gets golden.
  • Fry the other side and flip again to get an even golden color. You can also air-fry these potato kofta instead of shallow frying.
  • Place the aloo koftas which are done on kitchen paper towels. Continue frying the ones which are not done. Set the koftas aside.

Making potato kofta curry

  • Add 2 tablespoons oil to a sauté pan or a pot. Add the cumin seeds and tej patta. Let the cumin seeds splutter.
  • Next add the finely ground tomato-onion-almond paste.
  • Stir and mix very well. Add ginger-garlic paste and mix again.
  • Next add the spice powders – turmeric powder, kashmiri chili powder or deghi mirch or coriander powder.
  • Stir and sauté until the mixture thickens and you see oil specks releasing from the sides and top of the mixture.
  • Add water. Mix very well and bring the aloo kofta gravy to a simmer for 3 to 4 minutes.
  • Add salt and sugar. Stir to combine.
  • Next add cream, garam masala powder and crushed dry fenugreek leaves (kasuri methi).
  • Mix very well and turn off the stovetop.
  • Pour the hot curry or gravy in a serving plate or bowl. Place the aloo kofta on the gravy. 
  • Garnish with chopped coriander leaves and serve Aloo Kofta with roti, naan or jeera rice.


  • You can also use paneer or cheddar cheese instead of processed cheese.
  • If you use grated paneer, then you will need to add more cornstarch as paneer will leave moisture.
  • Instead of black pepper, you can add finely chopped green chilies or red chili powder in the koftas.
  • Add ¼ teaspoon garam masala powder if homemade. If store brought than you can add ½ teaspoon garam masala powder.
  • Use fresh, ripe, red and sweet tomatoes for the makhani gravy. Highly sour or tart tomatoes will make the curry base very sour. 
  • Instead of almonds, you can opt to use cashews.

Nutrition Info (Approximate Values)

Nutrition Facts
Aloo Kofta Recipe (Potato Kofta Curry)
Amount Per Serving
Calories 376 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 6g38%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 19g
Cholesterol 23mg8%
Sodium 913mg40%
Potassium 648mg19%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 5g6%
Protein 6g12%
Vitamin A 882IU18%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 0.4mg20%
Vitamin B12 0.1µg2%
Vitamin C 28mg34%
Vitamin D 0.1µg1%
Vitamin E 10mg67%
Vitamin K 10µg10%
Calcium 132mg13%
Vitamin B9 (Folate) 33µg8%
Iron 2mg11%
Magnesium 52mg13%
Phosphorus 156mg16%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Aloo Kofta Recipe from the archives was first published on August 2015. It has been updated and republished on February 2024.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. All your recipes are simply incredible and here’s one more that I’ve enjoyed so much. Thank you very much for your hard work!5 stars

  2. I made your recipe exactly Dassana, and it was awesome. I love potatoes, my dad once said that I could eat one more potato than a pig…how right he was…😀5 stars

  3. Superb recipes. All upto the mark and delicious. Send more of south indian and Karnataka but pure Vegetarian5 stars

  4. Unexpectedly very very yummy… Perfectly balanced recipe… My stomach is super glad!5 stars

  5. can we skip the chess or we can use any other ingredient instead of chess

  6. Very tasty recipe. Quantities mentioned gave my recipe a perfect taste. My family kept licking fingers whenever i made it. Thanku 4 d recipe.5 stars

  7. 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.5 stars

    1. Welcome Shernaz. Glad to know this. Thanks for sharing your positive feedback on recipes.

  8. 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 you5 stars

    1. 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.

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

    1. megha, this is the first comment we have received from you. let me know what your query is.

  10. 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…5 stars

    1. Welcome Kimia. Thanks for sharing your positive feedback. Glad to know that you liked the recipe.

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

  12. Nice recipe! Tried it today & the curry came out really well.. The detailed explanation is really helpful 🙂5 stars

    1. thanks sharlet for positive feedback 🙂 glad you liked the aloo kofta curry recipe.

      1. Thankyou soo much! The recipe came out so well! U r so sweet to share ur knowledge wid others! And you take a lot of effort to reply oua doubts and you encourage us too! Thank you!

  13. 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.

    1. 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.

      1. 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.

        1. 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 different4 stars

    1. 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

    1. thanks priya for the feedback. milk will change the taste of the gravy. never mind as long as you liked the recipe.

    1. since almonds are already added in the gravy, you don’t need to add them again instead of cream. just don’t add the cream.

  16. Can whole cashews be used instead of almonds? Or half amount of almonds and half of cashews?

    1. ankita yes could try this way too but remember it would also impact the taste and flavor of the recipe.

  17. 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?


    1. thanks swati. do you use fresh homemade tomato puree or store brought tomato paste. let me know.

      1. Thanks Dassana for the quick response 🙂 I grind fresh tomatoes in the mixer.


  18. 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?!

  19. 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..5 stars

  20. 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!4 stars

    1. thankyou will for trying you could try again this recipe to the tee and you could get the desired result 🙂 and you are welcome.

  21. 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..!!4 stars

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

  23. 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.

    1. 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.

      1. 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?

        1. perina, for dry methi leaves you can use methi seeds powder. in this recipe one pinch is enough.

  24. 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.5 stars

    1. welcome rebecca. glad to know this. thanks for sharing positive review.

      1. 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)

        1. 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.

  25. 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 !!4 stars

  26. 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

    1. 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.

  27. 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 )4 stars

    1. welcome rashmi. glad to know that both of you liked the recipe. thanks for sharing motivating feedback and your variation.

  28. 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?

    1. 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.

  29. 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!!4 stars

    1. thank you garima. even i do the same. serve extra patties as snacks. but this was made for some guests, so just used them all in the kofta gravy.

  30. 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. .

    1. avoid using mozzarella cheese. the cheese might melt and come out in the oil while frying.

  31. Definitely i will try today……This recipe looks wonderful……thanks for sharing.4 stars

  32. 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..5 stars

    1. 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.

  33. Nice recepie. Thanks for sharing. Can we add fresh home made malai, instead of law fat cream?…….4 stars

    1. welcome tejal. yes you can add homemade malai. but add while sauting the masalas.

  34. how much time d onion,tomato ll be boiled in pain.. if dnt hv cream den wat 2do

    1. pragnya, you have to boil water first and then add onion tomatoes. that is blanching them. skip adding the cream.

  35. 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….??

    1. welcome samrin. glad to know this. thanks for sharing positive review on recipes.

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

  37. 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!

  38. 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…5 stars

  39. 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…

    1. 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.

  40. 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

    1. welcome riya. just mix curd/yogurt with water in equal proportions or in the ratio of 4:6, where 4 part is yogurt and 6 part is water.

  41. 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?


    1. thanks laxmi. yes you can do it. the sauce will thicken a bit. so add some water.

  42. 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 …..

  43. 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.5 stars

    1. 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 🙂

  44. 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.4 stars

    1. thanks niveditha for the suggestions and tips. and yes same pinch 🙂

  45. 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.5 stars

    1. thank you hercules. yes you can start your own food blog with recipes from your family and your own innovative ones. its a creative journey.

      1. Awsome recipe…….. Very very yummy…. Thank u mam for sharing this wonderful recipe…….4 stars