aloo kofta

Aloo kofta 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.

aloo kofta, aloo kofta gravy recipe

I make aloo kofta curry occasionally for a weekend lunch. For the kofta, 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. Few such popular kofta recipes on blog are:

In this recipe, the kofta are made from potatoes and grated cheese. I have shallow fried the kofta instead of deep frying and shaped them in patties or tikki.

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.

How to make aloo kofta

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 them 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 kofta

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

Frying aloo kofta

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 kofta 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 (indian bay leaf).

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 crushed kasuri methi (dry fenugreek leaves). 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 With indian flatbread like naan or paratha or malabar parotta or roti or with rice-based dish like cumin rice or veg pulao.

aloo kofta curry recipe
More Potato recipes

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Aloo Kofta

4.59 from 34 votes
Potato patties or koftas in a creamy, rich makhani style gravy.
aloo kofta recipe, potato kofta gravy recipe, potato cheese kofta recipe
Author:Dassana Amit
Prep Time:45 mins
Cook Time:20 mins
Total Time:1 hr 5 mins
Course:main course
Cuisine:north indian,punjabi
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

INGREDIENTS

For making aloo kofta

  • 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 - 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 Or 14-15 cashews
  • 2 Small tej patta (indian bay leaf) or 1 medium to large tej patta
  • 1 teaspoon Ginger-garlic paste Or ½ inch ginger and 3 to 4 garlic - crushed to a paste in mortar-pestle
  • ½ teaspoon Cumin seeds
  • ¼ teaspoon Turmeric powder
  • ½ teaspoon Kashmiri chili powder Or deghi mirch
  • 1 teaspoon Coriander powder

    (ground coriander)

  • 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

INSTRUCTIONS

preparation for aloo kofta

  • First boil or steam 2 large potatoes (250 grams) till they are thoroughly cooked. Allow them to become warm.
  • 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. 
  • You can heat the water in a pan, electric heater or microwave. Cover and keep aside for 20 minutes.
  • 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.
  • Grind to a smooth paste. Keep aside.

making aloo kofta

  • When the potatoes, become warm, peel them. Mash very well with a potato masher.
  • Grate 20 grams cheese. You should get 1/4 cup grated cheese. Here I used processed cheese. You can also use paneer.
  • Now add the grated cheese, 1.5 tbsp corn starch, salt and 1/2 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. Mix very well.
  • Shape in medium sized patties.

frying aloo kofta

  • Heat 4 tbsp oil in a tawa or griddle. 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 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.
  • Turn over when one side gets golden.
  • Fry the other side and flip again to get an even golden color. You can also deep fry aloo koftas instead of shallow frying.
  • 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

  • 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.
  • Add the ground tomato-onion-almond paste.
  • Stir very well. Add 1 tsp ginger-garlic paste. Stir.
  • Then add the spice powders - 1/4 tsp turmeric powder, 1/2 tsp kashmiri chili powder or deghi mirch, 1 tsp coriander powder.
  • Stir and saute till the mixture thickens and you see oil specks releasing from the sides and top of the mixture.
  • Add water. Stir very well bring the aloo kofta gravy to a simmer for 3 to 4 minutes.
  • Add salt. Add sugar.
  • 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.
  • Stir very and switch off the stove top.
  • Pour the gravy in a serving plate or bowl. Place the aloo kofta on the gravy. 
  • Garnish with chopped coriander leaves and serve aloo kofta with rotis, naan or jeera rice.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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138 comments/reviews

  1. 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

  2. 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.

  3. 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

  4. 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

  5. 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

    • 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.

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

  7. 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….??

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

  9. 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!

  10. 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

  11. 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.

  12. 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

  13. 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

  14. 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 …..

  15. 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

    • 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 🙂

  16. 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

  17. 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