Aloo Kofta

Aloo Kofta


Serves 2


Tomatoes – 2 (cut into small pieces)

Tomato puree – ½ cup

Cashew – 5 or 6

Jeera  (Cumin) – 1 tbsp

Pudhina leaves (mint) – as per taste

Chilli powder – 1 tbsp

Dhania powder – 1 tbsp

Garam masala – 1 tbsp

Amchur (dry mango) powder – 1 tbsp

Methi powder – 1 tbsp

Salt – to taste

Oil  – 1 tbsp

Asafoetida – 1 pinch

Curd – 3 tbsp

Milk or milk cream – 1 tbsp

Coriander – for garnishing

For Kofta:

Aloo – 2 medium size (cook, peel and smash)

Gram flour – 2tbsp

Corn flour – 2tbsp

Green chillies – 2 (cut in to small pieces)

Salt – to taste

Oil – to fry

Preparation of Kofta:

  1. Put smashed potatoes, gram flour, corn flour, chillies, salt in a bowl and mix it well.
  2. Use some oil to knead it as dough and make small balls
  3. Pour some oil in a pan and heat well.
  4. Once it is heated well for frying put all the balls into the pan.
  5. Fry it till it turns golden brown, then take it out and keep it aside.

Preparation of gravy:

  1. Heat oil in the pan and add jeera (cumin seeds), pudhina (mint leaves), cashews and asafoetida
  2. When they sizzle, add the tomatoes cut into pieces with some water and cook for 2 mins
  3. Then add the puree and cook for a min.
  4. Add chilli powder, dhania, amchur, methi, garam masala, powder, salt and cook well for 15 mins till the raw smell is gone.
  5. After it becomes thick as a gravy add curd, milk or milk cream and remove from the flame.
  6. Add the kofta balls just before serving.

Now yummy Aloo kofta is ready.

Additional Info:

You can add corn flour to thicken the gravy.

You can also make paneer aloo kofta in the same way just by adding paneer with the aloo.


3 thoughts on “Aloo Kofta

  1. Excellent Madhurya…

    Lovely recipes and wonderful garnishing – I now know what makes my brother gain the puppy fat 😉 !

    Well done and looking forward to seeing many more north indian dishes…!

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