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
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:
- Put smashed potatoes, gram flour, corn flour, chillies, salt in a bowl and mix it well.
- Use some oil to knead it as dough and make small balls
- Pour some oil in a pan and heat well.
- Once it is heated well for frying put all the balls into the pan.
- Fry it till it turns golden brown, then take it out and keep it aside.
Preparation of gravy:
- Heat oil in the pan and add jeera (cumin seeds), pudhina (mint leaves), cashews and asafoetida
- When they sizzle, add the tomatoes cut into pieces with some water and cook for 2 mins
- Then add the puree and cook for a min.
- Add chilli powder, dhania, amchur, methi, garam masala, powder, salt and cook well for 15 mins till the raw smell is gone.
- After it becomes thick as a gravy add curd, milk or milk cream and remove from the flame.
- Add the kofta balls just before serving.
Now yummy Aloo kofta is ready.
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.