Warm, richly spiced, and built for a satisfying meal, Aloo Methi Bonda Curry (Potato Fenugreek Balls In Gravy) is a vegan, vegetarian Gluten-free, Indian, Vegan main course made with boiled medium potato mashed, chopped onions, and Serrano chili pepper chopped in about 48 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 33 minutes
  • Total time: 48 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Cuisine: Gluten-free, Indian, Vegan

Ingredients

Bonda:

  • 1 boiled medium potato mashed
  • 1/4 cup chopped onions
  • 1 Serrano chili pepper chopped
  • handful of fresh Methi/Fenugreek leaves chopped ((or any greens))
  • 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 tomatoes chopped
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon garam masala or ((1/4 teaspoons each of mustard seeds, coriander powder, cumin powder, 1 bay leaf and a few fennel seeds))
  • 2 teaspoons oil
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon sugar
  • red chili flakes to taste
  • cilantro for garnish

Method

Bondas/Koftas:

  1. 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.
  2. 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.
  3. 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:

  1. Heat oil in a medium deep pan on medium heat.
  2. Add garam masala and turmeric and mix for a few seconds.
  3. Add in the onions and let cook for a few minutes until translucent
  4. Add in ginger garlic paste, tomatoes, salt, sugar and chili flakes and mix well.
  5. Let cook for 5-7 minutes until the tomatoes are tender. You can use tomato puree as well, cook until the puree thickens.
  6. Drop the bonda balls in this curry and add as little water as possible to just about cover them.
  7. Cook for another 2-3 minutes till the mixture starts to boil.
  8. Serve hot topped with Cilantro, with Roti, chapati or Naan!

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.