We Indians are quite obsessed with our koftas. I mean, why shouldn’t we? Something so gorgeous and delectable as fried dumplings/patties/balls in velvety, smooth gravy is definitely hard to miss and obviously loved. For instance, take this Aloo Kofta Recipe. Potato cheese patties dunked in a perfectly spiced rich and creamy gravy – don’t you find it a winner dish, just by reading this description. Aloo Kofta is happiness!
More on Aloo Kofta
The first time I tried the Aloo Kofta was at a friend’s place, many years back. The curry was made by her mother which was a tomato based one, and the koftas were made with potatoes and paneer.
It was one of the simplest homely versions of a kofta curry, yet so endearing that I got used to it and started making at my home as well. Till today, it is a favorite of me and my family.
My style of the Aloo Kofta Recipe has a simple stuffing and uses minimal spices in the koftas. Although the gravy that I make is a little richer and restaurant style versus a simple home one. It tastes more like the makhani gravy.
The koftas in this recipe is made with potatoes and grated cheese. I also shape them as tikkis/patties, and shallow fry instead of deep frying. Makes it a little hearty this way. I often make this potato kofta curry for a weekend lunch.
This Aloo Kofta is great for small get-togethers, parties or weekend lunches and dinners. You can relish a meal of this kofta curry with rotis, naans, parathas, jeera rice or veg pulao. The recipe can be easily doubled.
Step-by-Step Guide
How to make Aloo Kofta
Preparing gravy paste
1. First, boil or steam 2 large potatoes (250 grams) till they are thoroughly cooked. Allow them to become warm.
2. In another pan or bowl, heat some water till it boils. Then, 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. Instead of almonds, you can also use 14 to 15 cashews.
3. Roughly chop the onions, tomatoes and add to the grinder and blender. Also, peel the almonds and add them to the grinder.
4. Grind to a smooth paste. Cover and keep aside. No need to add any water while grinding to a paste.
Preparing kofta mixture
5. When the potatoes become warm, peel them. Mash very well with a potato masher.
6. Grate 20 grams cheese. You should get ¼ cup grated cheese. Here I used processed cheese. You can also use paneer.
7. Now, add the grated cheese, 1.5 tablespoons cornstarch, salt and ½ teaspoon crushed black pepper to the mashed potatoes. Instead of black pepper, you can add chopped green chilies or red chili powder.
8. Mix very well.
9. Make medium size balls from the kofta mixture and flatten them slightly.
Frying koftas
10. Heat 4 tablespoons oil in a tawa or griddle. First, place a small portion of the kofta mixture to check if it breaks or not.
11. If the tiny kofta does not break, then you can safely place the prepared koftas in the hot oil. In case breaking, then add more cornstarch (½ tablespoon to 1 tablespoon) to bind the mixture. If you use grated paneer, then also you will need to add more cornstarch than what is mentioned in the recipe, as paneer leaves moisture.
12. Turn over when one side gets golden.
13. Fry the other side of koftas and flip again once or twice to get an even golden color. You can also deep fry the koftas instead of shallow frying.
14. Place the fried koftas on kitchen paper towels. Continue frying the ones which are not done. Keep the koftas aside.
Making Aloo Kofta gravy
15. Take the same oil in which the koftas were fried in a pan or kadai. You can also take 2 tablespoons fresh oil. Add ½ cumin seeds and 2 small bay leaves (tej patta) or 1 medium to large tej patta.
16. Add the prepared tomato-onion-almond paste.
17. Stir very well.
18. Add 1 teaspoon ginger-garlic paste. Stir.
19. Then, add the spice powders – ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri red chili powder or deghi mirch and 1 teaspoon coriander powder.
20. Stir and sauté till the mixture thickens and you see oil specks releasing from the sides and top of the mixture.
21. Add water.
22. Stir very well and simmer the gravy for 3 to 4 minutes.
23. Add salt as per taste.
24. Add ¼ to ½ teaspoon sugar or as required.
25. Stir and add 3 tablespoons cream, ¼ teaspoon garam masala powder and ½ teaspoon crushed dried fenugreek leaves (kasuri methi). Add ¼ teaspoon garam masala powder, if homemade. If store brought, add ½ teaspoon garam masala powder.
26. Stir well and switch off the heat. Don’t add the koftas directly to the gravy in the pan. The koftas will break since they are light and soft textured potato koftas.
27. Pour the gravy in a serving plate or bowl and place the Aloo Kofta on top of the gravy. Garnish with chopped coriander leaves and serve hot with Indian flatbreads like naan, paratha, Malabar parotta, roti or with rice-based dishes like cumin rice or veg pulao.
What is kofta
‘Kofta’ meaning a ‘spiced meatball,’ has its origin in ‘kufta,’ which is a Persian word meaning ‘to grind.’ It is as old as the 11th century, where the original meat kofta dishes underwent changes through years and became vegetarian and even vegan in the real modern sense.
According to history, many kofta recipes are featured in some of the most ancient Arab cookbooks. It is also believed that the Mughals were responsible in bringing the kofta to India. The proof of this is the popular Nargisi Kofta, which was a favorite in the royal Mughal courts. Another very famous variation of the Indian kofta is the British Scotch Eggs.
Today, these deep-fried balls or koftas can be made with an array of ingredients like minced meat, vegetables, cottage cheese or paneer and even cheese. In addition to this Aloo Kofta Recipe, a few more lovely kofta recipes on this blog are Malai Kofta, Veg Kofta and Lauki Kofta. Each as delicious as the other.
Other than India, kofta is a popular traditional dish in other parts of the world like Turkey, Bulgaria, Morocco, Greece, Romania, Georgia, Albania, etc.
Expert Tips
- For the masala paste, you can even use 14 to 15 cashews in place of almonds. Grind the masala paste smoothly, without any water.
- I have used processed cheese in this kofta recipe. You can use paneer too. If you don’t want to use black pepper in the kofta mixture, add chopped green chilies or red chili powder instead.
- If your koftas are breaking in the hot oil, add about ½ tablespoon to 1 tablespoon more of cornstarch to bind the mixture. In case using paneer also, you will have to more cornstarch since paneer leaves moisture.
- I shallow fry the koftas. You can deep-fry too.
- If you are using homemade garam masala powder in the gravy, add ¼ teaspoon. If using store-bought, add ½ teaspoon.
- Remember not to add the fried koftas directly in the gravy in the pan. This can cause the koftas to break since they are light and soft textured.
More Potato Recipes To Try!
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Aloo Kofta
Potato patties or koftas in a creamy, rich makhani style gravy.
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Prevent your screen from going dark while making the recipe
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.
[ad_2]
Source link
