Aloo Kofta Recipe (Potato Kofta Curry)

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

4.68 from 46 votes

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.

Prep Time45

Cook Time20

Total Time1 5

Course: Main Course

Cuisine: North Indian, Punjabi

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 376kcal

Author: Dassana Amit

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 Chilli 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

US Customary - Metric

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