3 tbsp low fat cream or 2 tablespoon whipping cream
1/4- 1/2 tsp sugar or add as required
1 pinch salt as required
1/4 cups grated cheese. here i used processed cheese. you can also use paneer.
Directions
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.
add the ground tomato-onion-almond paste.
stir very well.
add 1 tsp ginger-garlic paste. stir.
then add the spice powders – ¼ tsp turmeric powder, ½ tsp kashmiri chili powder or deghi mirch and 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 gravy to a simmer for 3 to 4 minutes.
add salt.
add sugar.
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.
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.
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.
