Potato patties or koftas in a creamy, rich makhani style gravy.
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Servings: 3 to 4
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
- 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
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.