Alu Kofta Curry

3 servings
20 Minutes to prepare
15 Minutes to cook

INGREDIENTS

  • 1. 2 potatoes, boiled and mashed
  • 2. 1/4 cup powdered thin arrowroot biscuits
  • 3. 2 tbsp chickpea flour or besan
  • 4. 1tsp salt or to taste
  • 5. 1 Strig coriander leaves, chopped
  • 6. 1tbsp mint leaves, chopped
  • 7. 1/4tsp turmeric powder
  • 8. 1/2 tsp chaat masala
  • 9. 2 medium onion paste
  • 10. 2 medium tomatoes, pureed
  • 11. 2tsp ginger paste
  • 12. 1tsp garlic paste
  • 13. 1" piece cinnamon
  • 14. 2-3 cloves
  • 15. 2-3 green cardamom
  • 16. 1/2 tsp shahi jeera
  • 17. 1/4tsp turmeric powder
  • 18. 1tsp red chilli powder
  • 19. 1/2tsp coriander powder
  • 20. 1/2 tsp Garam masala powder
  • 21. 1 tbsp Kasuri Methi
  • 22. 1 cup oil
  • 23. 1/4 cup coriander leaves

PREPARATION

1. In a bowl, combine boiled potatoes, powdered biscuits, besan, salt turmeric powder, chaat masala, coriander leaves and mint leaves.

2. Heat oil in a pan. Make small balls of the potato mixture and deep fry. Remove on a kitchen paper.

3. Reduce the oil keeping 3 tbsp in the pan. Fry whole spices with shahi jeera.

4. Once it splutters, add onion paste and saute till its slightly golden. Add ginger garlic paste and saute till the raw smell goes off

5. Add tomato puree and cook till oil separates.

6. Now add add the dry spices and mix sprinkling some water so that the masala don't burn.

7. Add 1/2 cup water and simmer. Once the gravy is consistent, add Garam masala powder and Kasuri Methi and mix.

8. Place the koftas in the gravy and switch the flame off.

9. Garnish with coriander leaves and serve.

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