Preparation

Cup of Yum
1. 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.
2. 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.
3. Cover with lid and set aside to blanch for 20 minutes.
4. You can opt to heat water in a pan, electric heater or microwave.
5. After 20 minutes of blanching, drain all the water. Set the onions, tomatoes and almonds aside.
6. Roughly chop the onions, tomatoes and add to a grinder or blender.
7. Also peel the almonds and add to the grinder or blender.
8. Grind to a smooth and fine paste without adding water. Set this curry paste aside.

Making aloo kofta

1. When the potatoes, become warm, peel them. Mash very well with a potato masher.
2. Grate the processed cheese.
3. Now add the grated cheese, cornstarch, salt and crushed black pepper to the mashed potatoes.
4. Mix very well.
5. Shape to medium sized patties.

Frying potato kofta

1. 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.
2. 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.
3. Turn over when one side gets golden.
4. 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.
5. 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

1. Add 2 tablespoons oil to a sauté pan or a pot. Add the cumin seeds and tej patta. Let the cumin seeds splutter.
2. Next add the finely ground tomato-onion-almond paste.
3. Stir and mix very well. Add ginger-garlic paste and mix again.
4. Next add the spice powders - turmeric powder, kashmiri chili powder or deghi mirch or coriander powder.
5. Stir and sauté until the mixture thickens and you see oil specks releasing from the sides and top of the mixture.
6. Add water. Mix very well and bring the aloo kofta gravy to a simmer for 3 to 4 minutes.
7. Add salt and sugar. Stir to combine.
8. Next add cream, garam masala powder and crushed dry fenugreek leaves (kasuri methi).
9. Mix very well and turn off the stovetop.
10. Pour the hot curry or gravy in a serving plate or bowl. Place the aloo kofta on the gravy. 
11. Garnish with chopped coriander leaves and serve Aloo Kofta with roti, naan or jeera rice.