Aloo Kofta
Potato patties or koftas in a creamy, rich makhani style gravy.
Servings: 3 to 4
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.