These delicious Aloo kofta / stuffed potato kofta curry is very special to me not because that it is my Ma’s one of the most savored and cherished recipe but because it is simple and minimalist too, nothing fancy and at many times it has acted as saviour against some un announced guest or on weekday’s dinner after work when suddenly I realized we had nothing at home except potatoes. These aloo koftas are very easy to prepare, you can never go wrong with these and at the same time they are completely versatile to adopt any flavours of your liking.
Aloo Koftas Variations– My Ma makes these in kofta style and stuffed the potatoes with her favourite fish (rohu, a carp) stuffing and then dunked them in creamy sauce. She used to call it as “macher pur diye aloo kofta” or fish stuffed potato kofta curry and over the years this had become our house special. For every special occasions, from birthdays to anniversaries or on Durga puja and other festive occasions, these aloo koftas invariably will be on the menu.
Being a fish loving Bong, my personal favourite would always be the one with fish stuffed aloo koftas, but a mince filling also goes pretty well. For mince filling, you can refer to this post on mutton cutlet, I more or less prepare the stuffing pretty much this way only.
Fish or meat stuffing calls for extra preparations, consumes lots of time and there are also other overhead that you need to take care of. So I have adapted the recipe to make a VEGETARIAN version of aloo kofta, sans ONION & GARLIC , that means it will perfectly suit the Jains also. I had stuffed the aloo koftas with mawa / milk solids and paneer but you can use any vegetable stuffing or even lentil if you think so.
Two ways of making aloo kofta – The way my Mom makes this is by boiling the potatoes, cut them into halves and then scooped out the interiors, leaving enough space for stuffing the potatoes with fish or meat, but for that you need absolutely good quality of potatoes for an even cooking.
But then you never know how the potatoes will behave after boiling !!! Some get cooked evenly and some are so stubborn that it seems no amount of heat is enough for them to get mashed !!!
So to make my life more simpler and easy, I have tried it with mashed potatoes , stuffed them with paneer and mawa and then deep-fried them in hot oil. Once deep fried, these koftas would go very well as an evening snacks too or as an appetizer also. For dinner, you can serve these koftas dunked in tomato – yogurt sauce flavoured with Indian garam masala.
Second method is to bake these koftas in oven. These will be light on calories and off course guilt free too. I have shared both the version in recipe section, please check.
Delicious potato kofta curry where potatoes are stuffed with mawa and paneer and then dunked in flavourful tomato and yogurt curry.
- 6-8 Potatoes (boiled and mashed)
- 3 tbsp Corn flour (dilute it with water and make a slurry)
- 1/2 cup Breadcrumbs or as required
- 1/2 cup Mawa or milk solids
- 1/2 cup Paneer or Indian cottage cheese (scrambled)
- Raisins or cashew nuts or almonds : handful
- 1 cup Tomatoes crushed or puree :
- 2 tbsp Ginger paste
- 1/2 cup Yogurt beaten
- 1-2 tbsp Sour cream (optional)
- 2 tsp Cumin powder
- 1 tsp Garam masala powder
- 1 tsp Kashmiri red chilli powder
- 1/4 tsp Turmeric powder
- Salt and sugar to taste
- Oil for deep-frying
- Cilantro leaves for garnishing
Boil the potatoes and mashed them well with a potato masher.
Season the potatoes with little salt, black pepper powder and chilli powder.
Warm the mava or milk solids in a non stick pan and add the scrambled paneer in it ,season it with salt and spices and add the sugar to taste.
Add the raisins or almonds too and mix them well.
Divide the mashed potatoes into six or eight portions, flatten them like patties and give a bowl like shape.
Fill the bowl of mashed potatoes with mawa and paneer mix in the centre and wrap it along so that the stuffing is well secured inside it .
Shape it like koftas, dip them in a thin slurry of cornstarch and then roll them in bread crumbs. Freeze the kofta balls for 30 minutes. Take it out and deep-fried them in hot oil. Drained them on a tissue paper.
Heat two tablespoon oil in a pan and add the crushed tomato paste or puree and ginger paste.
Fry them for few minutes till the oil starts leaving the pan.
Switch off the heat and let it cool for a minute or two as this will prevent the curdling of yogurt.
Add the yogurt now and mix it well with the tomato-ginger paste.
On a low heat, keep stirring the yogurt and add all the spices listed above.
Once the yogurt is warm enough, increase the heat and saute the spices for few more minutes.
Add a cup of water, lower the heat and let it simmer till the gravy thickens.
Just before serving ,dunk the potatoes kofta in the gravy, simmer for a minute or two and serve immediately.
In an oven proof dish, pour the gravy or sauce and place the potatoes kofta, cover it with more gravy and sprinkled some grated cheese over it.
Bake in a pre heated oven at 350 F until the cheese melts.
Fish & Seafood lovers : can stuff the potatoes with scraped fish and minced shrimps.
Meat fanatics : can make it more savoury by stuffing the potatoes with minced meat or keema.
Veggie bellies : other than mawa and paneer, mashed or minced peas, or grated carrots, minced soya chunks, minced cauliflowers will equally goes well with this recipe.
Literally you can stuff anything you wish to.
These aloo koftas are absolutely perfect for weeknight dinners. Pair them with naan, kulcha or pulao. Koftas are invariably the star of any dining menu , like this Shahi Paneer Malai Kofta or Paneer Kofta Pulao, an easy peasy one pot meal for any festive ocassions.