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Alu Kofta Curry

Alu Kofta Curry

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30

Ingredients

Serves 4

  • potatoes or 3 medium potatoes cheese substitute paneer instead of cheese 2 nos

  • corn starch (substitutes are bread crumbs or rice flour - add accordingly.) 1.5- 2 tbsp

  • black pepper 1/4 tsp

  • salt as required 1 pinch

  • oil for shallow frying koftas 4-5 tbsp

  • for aloo kofta gravy: onion or 1 large onion or 2 medium onion - quartered 100 gms

  • tomatoes or 2 large tomatoes or 3 medium tomatoes 200 gms

  • tej patta (indian bay leaf) or 1 medium to large tej patta 2 nos

  • ginger-garlic paste (adrak lahsun ka paste) Or ½ inch ginger and 1 tsp

  • garlic - crushed to a paste in mortar-pestle 3-4 nos

  • cumin seeds (jeera) 1/2 tsp

  • turmeric powder (haldi) 1/4 tsp

  • kashmiri chili powder or deghi mirch 1/2 tsp

  • coriander powder (dhania powder) 1 tsp

  • water 1 - 1.25 cups

  • garam masala powder 1/4 - 1/2 tsp

  • kasuri methi (dry fenugreek leaves) - crushed 1/2 tsp

  • low fat cream or 2 tablespoon whipping cream 3 tbsp

  • sugar or add as required 1/4- 1/2 tsp

  • salt as required 1 pinch

  • grated cheese. here i used processed cheese. you can also use paneer. 1/4 cups

Directions

  • 01

    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.

  • 02

    add the ground tomato-onion-almond paste.

  • 03

    stir very well.

  • 04

    add 1 tsp ginger-garlic paste. stir.

  • 05

    then add the spice powders – ¼ tsp turmeric powder, ½ tsp kashmiri chili powder or deghi mirch and 1 tsp coriander powder.

  • 06

    stir and saute till the mixture thickens and you see oil specks releasing from the sides and top of the mixture.

  • 07

    add water.

  • 08

    stir very well bring the gravy to a simmer for 3 to 4 minutes.

  • 09

    add salt.

  • 10

    add sugar.

  • 11

    stir and then add 3 tbsp cream, ¼ tsp garam masala powder and ½ tsp kasuri methi, crushed. add ¼ tsp garam masala powder, if homemade. if store brought than you can add ½ tsp garam masala powder.

  • 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.

  • 13

    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 curry with rotis, naan or jeera rice.

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