Aloo Kofta are potato and cheese patties or koftas dunked in a creamy, rich, tangy and perfectly spiced makhani gravy or sauce. The makhani curry base is made with tomatoes, almonds, spices, herbs and cream. Serve this rich Potato Kofta Curry with Naan, Roti, Paratha or with steamed rice.

Recipe Snapshot

  • Prep time: 45 minutes
  • Cook time: 20 minutes
  • Total time: 65 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: North Indian, Punjabi

Ingredients

  • 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)
  • 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 chilli 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)

Method

Preparation

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.