Aloo Kofta Recipe (Potato Kofta Curry)

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 chili 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