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#AlooKoftaCurry #Koftacurry #Curry #NorthIndian #Aloo #Spicy #Fried #kofta #Potatocurry #Potatorecipes #northindianfood
Portion servings: 6-7 pax
Preparation time: 20 mins
Cooking time: 60 mins
Ingredients:
For Aloo Kofta:
6 Medium Sized Potatoes
½ Tsp Salt
½ Tsp Roasted Jeera Powder
½ Tsp Garam Masala Powder
Chaat Masala ½ Tsp
4 Tbsp Bread Crumbs
2 Tbsp Cornflour
Stuffing:
1 Tbsp Fried Cashew
1 Tbsp Raisins
1 Tsp Chopped Ginger
1 Tsp Chopped Green Chilli
1 Tsp Coriander Stems Chopped
½ Tsp Salt
½ Tsp Roasted Jeera Powder
½ Tsp Red Chilli Powder
1 Tsp Chaat Masala
1 Tsp Chopped Coriander
100 Gms Paneer
For Curry:
1 Tbsp Oil
3 Tbsp Cashew
3 Diced Tomatoes
½ Tsp Salt
4-5 Pcs Kashmiri Lal Mirch
3 Tbsp Oil
1 Pc Black Cardamom
4 Pcs Green Cardamom
½ Tsp Black Peppercorns
4 Pcs Bayfeaf
1 Pc Mace
1 Inch Cinnamon Stick
3 Pcs Cloves
3 Chopped Onions
1 Tbsp Ginger & Garlic Paste
1 Tsp Salt
1 Tsp Coriander Powder
1 Tsp Red Chilli Powder
½ Tsp Turmeric Powder
4 Tbsp Curd
1 Tbsp Kasoori Methi
1 Tsp Salt
Water As Required
2 Tbsp Fresh Cream
Method:
Aloo Kofta Preparation:
Prepare the Stuffing:
In a bowl, combine chopped fried cashew nuts, raisins, ginger, green chilli, coriander stems, salt, roasted cumin powder, and red chilli powder. Mix well to create a flavorful stuffing.
Make the Potato Mixture:
Grate boiled potatoes onto a plate. Add salt, roasted cumin powder, garam masala powder, chaat masala, bread crumbs, and corn flour. Gently mix the ingredients until well combined.
Form Kofta Balls:
Take a portion of the potato mixture and flatten it on your palm. Make a hollow in the centre and place a spoonful of the prepared stuffing. Carefully seal the edges to form a ball. Repeat this process to make all the kofta balls.
Fry the Koftas:
Heat oil in a pan for deep frying. Once the oil is hot, carefully add the prepared kofta balls and fry until they turn golden brown and crispy. Remove from oil and set aside.
Aloo Kofta Curry:
Prepare the Cashew-Tomato Paste:
In a pan, heat some oil. Add cashew nuts and sauté until they turn light golden brown. Remove some cashews and set them aside for garnishing later. To the same pan, add tomatoes and dry red chilies. Sauté until the tomatoes soften. Season with salt and sauté for a minute. Transfer this mixture to a blender and blend into a fine paste by adding some water.
Temper the Spices:
In the same pan, heat oil. Add black cardamom, green cardamom, black peppercorns, bay leaf, mace, cinnamon, and cloves. Let them splutter and release their aroma.
Saute Onions and Spices:
Add chopped onions to the pan and sauté until they turn light golden brown. Then add ginger-garlic paste and some water. Sauté until the raw smell disappears.
Add Spice Powders:
Now, add salt, coriander powder, red chilli powder, and turmeric powder. Cook the spices until they are aromatic.
Incorporate Yogurt and Tomato Paste:
Stir in the curd and cook until it releases oil. Then, add the tomato-cashew paste prepared earlier. Cook for a minute to blend the flavours.
Adjust Consistency and Seasoning:
Add water to adjust the consistency of the curry. Season with salt and add kasoori methi (dried fenugreek leaves) for a subtle flavour. Finally, add fresh cream to enhance the richness of the curry.
Combine with Koftas:
Add the fried aloo koftas to the curry and gently stir to coat them with the flavorful gravy.
Garnish and Serve:
Garnish the aloo kofta curry with chopped coriander leaves and the reserved fried cashews. Serve hot with your choice of bread.
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