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aloo kofta balls

Aloo kofta / potato kofta curry in flavourful tomato - yogurt sauce

Delicious potato kofta curry where potatoes are stuffed with mawa and paneer and then dunked in flavourful tomato and yogurt curry.

Course Side Dish
Recipe Cuisine Indian
Keyword Aloo potato kofta curry
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6

Recipe Ingredients

  • 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

Stuffing

  • 1/2 cup Mawa or milk solids
  • 1/2 cup Paneer or Indian cottage cheese (scrambled)
  • Raisins or cashew nuts or almonds : handful

Sauce / gravy /curry

  • 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

Recipe Instructions

  1. Boil the potatoes and mashed them well with a potato masher.

    Season the potatoes with little salt, black pepper powder and chilli powder.

  2. 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.

  3. Divide the mashed potatoes into six or eight portions, flatten them like patties and give a bowl like shape.

  4. 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 .

Deep frying

  1. 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.

Sauce / curry /gravy

  1. Heat two tablespoon oil in a pan and add the crushed tomato paste or puree and ginger paste.

  2. Fry them for few minutes till the oil starts leaving the pan.

  3. Switch off the heat and let it cool for a minute or two as this will prevent the curdling of yogurt.

  4. Add the yogurt now and mix it well with the tomato-ginger paste.

  5. On a low heat, keep stirring the yogurt and add all the spices listed above.

  6. Once the yogurt is warm enough, increase the heat and saute the spices for few more minutes.

  7. Add a cup of water, lower the heat and let it simmer till the gravy thickens.

  8. Just before serving ,dunk the potatoes kofta in the gravy, simmer for a minute or two and serve immediately.

Baked version

  1. 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.

  2. Bake in a pre heated oven at 350 F until the cheese melts.

Recipe Notes

Variations

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.