Aloo Kofta Recipe (Potato Kofta Curry)

Step by StepJump to Recipe

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!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

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
Units

Ingredients

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

Instructions
 

Preparation

  • 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.

Notes

  • 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.

Share This Recipe:

WhatsAppPinShares6.5k

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.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

More Vegetarian Recipes You'll Love

Comments are closed.

4.72 from 45 votes (7 ratings without comment)

147 Comments

  1. 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.

  2. 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.

  3. 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.

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