Aloo Methi Bonda Curry (Potato Fenugreek Balls In Gravy)
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
33 mins
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Total Time
48 mins
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Servings
2 servings
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Calories
209 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Aloo Methi Bonda Curry (Potato Fenugreek Balls In Gravy)
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Aloo methi fried Bondas (Savory potato balls) made into a delicious curry main dish. Vegan and Gluten Free Recipe.
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Ingredients
Bonda:
- 1 potato medium, boiled, mashed
- 1/4 cup onion chopped
- 1 Serrano chili pepper chopped
- fenugreek leaves or any greens, fresh, handful, chopped
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder (or to taste for spice)
- For the batter used for coating
- 3 tablespoons besan (chickpea/gram flour)
- 1 garlic clove
- 2 teaspoons oats
- water
Curry:
- 1/2 cup onion chopped
- 2 tomato chopped
- 1 teaspoon ginger garlic paste
- 1 teaspoon garam masala 1/4 teaspoons each of mustard seeds, coriander powder, cumin powder, 1 bay leaf and a few fennel seeds
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon sugar
- red chili flakes to taste
- cilantro for garnish
Instructions
Bondas/Koftas:
- Mash the potatoes and add everything else except ingredients for the batter. Mix well, taste to check for salt and spices, adjust and mix. Make small balls and keep aside.
- To make the batter, blend the besan, oats, garlic, salt and some water. Add water a tablespoon at a time to get a thick pasty consistency.
- Dip the balls in the batter and deep fry them on medium heat. Serve these balls as snack with cilantro chutney, or tomato ketchup,
Curry:
- Heat oil in a medium deep pan on medium heat.
- Add garam masala and turmeric and mix for a few seconds.
- Add in the onions and let cook for a few minutes until translucent
- Add in ginger garlic paste, tomatoes, salt, sugar and chili flakes and mix well.
- Let cook for 5-7 minutes until the tomatoes are tender. You can use tomato puree as well, cook until the puree thickens.
- Drop the bonda balls in this curry and add as little water as possible to just about cover them.
- Cook for another 2-3 minutes till the mixture starts to boil.
- Serve hot topped with Cilantro, with Roti, chapati or Naan!
Notes
- Nutritional value is based on 1 serving
Nutrition Information
Show Details
Calories
209kcal
(10%)
Carbohydrates
32g
(11%)
Protein
7g
(14%)
Fat
5g
(8%)
Sodium
600mg
(25%)
Potassium
712mg
(15%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
365IU
(7%)
Vitamin C
49.4mg
(55%)
Calcium
46mg
(5%)
Iron
4.8mg
(27%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Sodium | 600mg | 25% |
| Potassium | 712mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 49.4mg | 55% |
| Calcium | 46mg | 5% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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