Jul 262014

Here comes another of my kofta recipes. I already posted one with paneer and now this is with aloo (potato). A spiced potato dumpling cooked in rich and exotic gravy πŸ™‚


Serves:Β 2

Cooking time:Β 30 mins

Preparation time: 15 mins


For kofta

Boiled potato – 1 cup (grated)

Green peas – ΒΌ cup (boiled)

Corn kernels – ΒΌ cup (boiled)

Cumin/jeera powder – 1 tsp

Chana masala – 1 tsp (optional)

Dry Mango powder/amchur – 1 tsp

Turmeric powder – Β½ tsp

Red chili powder – 1 tsp

Oil – to shallow fry

Salt – to taste

To be ground to smooth paste

Badam/Almonds – 3

Tomatoes – 3 big (roughly chopped)

Dry red chili – 4

For curry

Onion – 2 medium (pureed)

Cumin/jeera seeds – 1tbsp

Cloves – 3

Coriander/dhania powder – 1tbsp

Garam masala powder – 1 tsp

Turmeric powder – Β½ tsp

Fresh cream – 2 tbsp

Kasuri methi/dry fenugreek leaves – 1 tbsp

Yogurt/curd – ΒΌ cup

Coriander leaves – to garnish

Salt – to taste

Oil – 2 tbsp



  1. Mix all the ingredients under β€˜for kofta’ and shape it into round balls of any size you prefer. I made cone-shaped koftas.
  2. Shallow fry the balls till a nice golden brown color forms on all sides. Remove from heat and place aside.
  3. Into the same pan, add cumin seeds and cloves. Fry for a minute or so.
  4. Add the onion puree and fry till it changes color.
  5. Add the grounded tomato paste, coriander powder, turmeric powder, garam masala powder, salt and let it fry for 2-3 mins.
  6. Add the curd, about Β½ cup water, cover with lid and let it simmer for about 5 minutes till the oil separates.
  7. Add the cream, dry fenugreek leaves, fried koftas and simmer for another 2-3 mins.
  8. Finally garnish with coriander leaves and serve hot with naan or parathas. I served with home-made whole wheat naan, recipe follows soon.IMG_4155

  2 Responses to “Aloo Kofta (Potato dumplings in rich gravy)”


    my mouth is watering! This looks perfect for Sydney’s cold weather – yum.


    OMG. Love the color πŸ™‚

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