Sweet Potato 🍠 Kofta Curry

Ingredients

• 2 medium sweet potatoes (boiled and mashed)
• 2 tbsp wheat flour
• 1 green chilli (finely chopped)
• 1 tsp grated ginger
• 1/2 tsp cumin powder
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• 2 tbsp chopped coriander leaves
• Salt to taste
• 1/2 tbsp oil for brushing
• 2 onions (finely chopped)
• 2 tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1 tsp kasuri methi (crushed)
• 2 tbsp fresh cream (optional)
• 2 cups water
• 1/2 tsp Salt to taste
• 1 string fresh coriander leaves for garnish

Steps

1. Mix the mashed sweet potatoes with wheat flour, ginger, green chilli, spices, coriander leaves, and salt. Shape into small balls and fry until golden brown. Keep aside.
2. Preheat Air Fryer 180 degree C for 5 minutes. After minutes take out the basket from Air Fryer. Brush Oil in the basket. Arrange the koftas. Don't over crowd otherwise kofta will break. Brush Oil on the kofta bake for 180 degree C for 10 minutes. After 10 minutes check it out. If it is done. Then transfer to a plate.
3. For Curry: Heat oil in a pan and add cumin seeds. Add onions and sauté until golden. Stir in the ginger-garlic paste and cook for 1 minute. Add tomato puree and cook until the oil separates. Mix in turmeric, coriander powder, cumin powder, red chilli powder, garam masala, and salt. Cook for 2–3 minutes.
4. Pour in water and simmer for 5–7 minutes. Add kasuri methi and fresh cream (if using).
5. Gently add the fried koftas just before serving and simmer for 1 minute. Garnish with fresh coriander and serve hot with steamed rice, jeera rice, naan, or roti.