Aloo Kofta Recipe (Potato Kofta Curry)
User Reviews
4.6
94 reviews
Excellent
-
Prep Time
45 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
376 kcal
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Course
Main Course
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Cuisine
Indian
Aloo Kofta Recipe (Potato Kofta Curry)
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Aloo Kofta is a potato and cheese dumpling curry featuring a creamy tomato-onion gravy enriched with almonds or cashews and aromatic spices. The koftas are soft mashed potato balls with cheese and cornstarch, shallow-fried until crisp, then simmered in a seasoned curry. This dish offers a blend of mild heat, creamy texture, and complex spice flavors suitable for a main course in a traditional Indian meal.
Description
The Aloo Kofta Recipe centers on mashed potatoes combined with processed cheese and cornstarch, seasoned with black pepper and salt, then shaped into balls and shallow-fried to achieve a tender interior with a slightly crisp outside. The curry base is a smooth paste of blanched tomatoes, onions, and almonds (or cashews), cooked with cumin seeds, turmeric, chili powder, coriander powder, and fenugreek leaves, creating a rich, flavorful sauce.
The gravy is finished with cream and a touch of sugar to balance acidity and enhance texture. The koftas are gently simmered in this curry to absorb its flavors. This dish pairs well with Indian breads like naan or chapati and steamed rice.
Using fresh, ripe tomatoes for the gravy is important to avoid excessive sourness. Cheese substitutions like paneer or cheddar are possible, but moisture levels may require adjusting the amount of binding ingredients. The recipe allows for choosing garam masala quantity based on its source, whether homemade or store-bought.
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Ingredients
For aloo kofta
- 250 grams potato 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 neutral cooking oil for shallow frying koftas, generic cooking oil
For curry base
- 100 grams onion or 1 large or 2 medium onion - quartered
- 200 grams tomato or 2 large or 3 medium tomatoes
- 15 almonds or 14 to 15 cashews
- 2 tej patta Indian bay leaf) or 1 medium to large tej patta, small
- 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 fenugreek leaves kasuri methi) - crushed, dry
- 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
Instructions
Preparation
- First boil or steam the potatoes until they are thoroughly cooked. Allow them to become warm.Opt to cook potatoes in a pan, steamer, instant pot or a stovetop pressure cooker, adding water as required.
- In another pan or bowl, heat water until it boils and add the tomatoes, onion (quartered) and almonds. Turn off the heat. Instead of almonds, you can use cashews.
- Cover with lid and set aside to blanch for 20 minutes.
- You can opt to heat water in a pan, electric heater or microwave.
- After 20 minutes of blanching, drain all the water. Set the onions, tomatoes and almonds aside.
- Roughly chop the onions, tomatoes and add to a grinder or blender.
- Also peel the almonds and add to the grinder or blender.
- Grind to a smooth and fine paste without adding water. Set this curry paste aside.
Making aloo kofta
- When the potatoes, become warm, peel them. Mash very well with a potato masher.
- Grate the processed cheese.
- Now add the grated cheese, cornstarch, salt and crushed black pepper to the mashed potatoes.
- Mix very well.
- Shape to medium sized patties.
Frying potato kofta
- Heat 4 tablespoons oil in a tawa or flat skillet. 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 cornstarch to bind the mixture and form the patties.
- Turn over when one side gets golden.
- Fry the other side and flip again to get an even golden color. You can also air-fry these potato kofta instead of shallow frying.
- Place the aloo koftas which are done on kitchen paper towels. Continue frying the ones which are not done. Set the koftas aside.
Making potato kofta curry
- Add 2 tablespoons oil to a sauté pan or a pot. Add the cumin seeds and tej patta. Let the cumin seeds splutter.
- Next add the finely ground tomato-onion-almond paste.
- Stir and mix very well. Add ginger-garlic paste and mix again.
- Next add the spice powders - turmeric powder, kashmiri chili powder or deghi mirch or coriander powder.
- Stir and sauté until the mixture thickens and you see oil specks releasing from the sides and top of the mixture.
- Add water. Mix very well and bring the aloo kofta gravy to a simmer for 3 to 4 minutes.
- Add salt and sugar. Stir to combine.
- Next add cream, garam masala powder and crushed dry fenugreek leaves (kasuri methi).
- Mix very well and turn off the stovetop.
- Pour the hot curry or gravy in a serving plate or bowl. Place the aloo kofta on the gravy.
- Garnish with chopped coriander leaves and serve Aloo Kofta with roti, naan or jeera rice.
Notes
- Paneer or cheddar cheese can replace processed cheese, but increase cornstarch if using paneer due to moisture.
- For koftas, black pepper may be substituted with finely chopped green chilies or red chili powder.
- Adjust garam masala powder quantities depending on whether it's homemade or store-bought.
- Use fresh, ripe tomatoes to avoid sourness in the curry base.
- Almonds can be substituted with cashews in the curry paste.
Nutrition Information
Show Details
Calories
376kcal
(19%)
Carbohydrates
27g
(9%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
19g
(95%)
Trans Fat
0.1g
(5%)
Cholesterol
23mg
(8%)
Sodium
913mg
(38%)
Potassium
648mg
(14%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
882IU
(18%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
0.4mg
Vitamin B12
0.1µg
(4%)
Vitamin C
28mg
(31%)
Vitamin D
0.1µg
(1%)
Vitamin E
10mg
Vitamin K
10µg
Calcium
132mg
(13%)
Vitamin B9 (Folate)
33µg
Iron
2mg
(11%)
Magnesium
52mg
(13%)
Phosphorus
156mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 913mg | 38% |
| Potassium | 648mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 882IU | 18% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 0.4mg | |
| Vitamin B12 | 0.1µg | 4% |
| Vitamin C | 28mg | 31% |
| Vitamin D | 0.1µg | 1% |
| Vitamin E | 10mg | |
| Vitamin K | 10µg | |
| Calcium | 132mg | 13% |
| Vitamin B9 (Folate) | 33µg | |
| Iron | 2mg | 11% |
| Magnesium | 52mg | 13% |
| Phosphorus | 156mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
94 reviews
Excellent
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