Aloo kofta curry Recipe

Aloo kofta curry is a popular Indian dish made with deep-fried potato and paneer (Indian cottage cheese) balls cooked in a rich and flavorful tomato-based gravy. The koftas are crispy on the outside and soft on the inside, while the curry is tangy and aromatic. It is a delicious and satisfying vegetarian dish that can be enjoyed with rice or Indian breads like naan or roti.

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35minstotal
20minsPrep
15minsCook
35m.total
20m.Prep
15m.Cook
Aloo kofta curry
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Ingredients for Aloo kofta curry Recipe

  • as required For The Koftas
  • 0.67 Large Potatoes, Boiled And Mashed
  • 33.33 gram Paneer, Grated
  • 0.33 Small Onion, Finely Chopped
  • 0.67 tablespoon Chopped Coriander Leaves
  • 0.33 teaspoon Ginger Garlic Paste
  • 0.17 teaspoon Red Chili Powder
  • 0.17 teaspoon Garam Masala
  • As required Salt To Taste
  • as per your need Oil For Deep Frying
  • as required For The Curry
  • 0.67 tablespoon Oil
  • 0.33 teaspoon Cumin Seeds
  • 0.33 teaspoon Ginger Garlic Paste
  • 0.33 Large Onion, Finely Chopped
  • 0.67 Tomatoes, Pureed
  • 0.17 teaspoon Turmeric Powder
  • 0.33 teaspoon Red Chili Powder
  • 0.33 teaspoon Garam Masala
  • As required Salt To Taste
  • as required Water As Needed
  • as required Fresh Coriander Leaves For Garnish

Directions: Aloo Kofta Curry Recipe

Cooking Directions

  • STEP 1.To make the koftas, mash boiled potatoes and paneer together. Add spices, chopped onions, and coriander leaves. Mix well and shape into small balls. Deep fry until golden brown.
  • STEP 2.To prepare the curry, heat oil in a pan and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until onions turn golden brown.
  • STEP 3.Add tomato puree, turmeric powder, red chili powder, and garam masala. Cook until the oil separates from the masala.
  • STEP 4.Add water and salt to the masala and bring it to a boil. Gently add the fried koftas and simmer for a few minutes until the koftas absorb the flavors of the curry.
  • STEP 5.Garnish with fresh coriander leaves and serve hot with rice or Indian breads.

Cooking Tips

  • Make sure to squeeze out any excess water from the mashed potatoes and paneer to prevent the koftas from becoming too soft.
  • You can add a handful of soaked and ground cashews or almonds to the curry for a richer and creamier texture.
  • If you prefer a spicier curry, adjust the amount of red chili powder according to your taste.

Storage and Serving

  • Aloo kofta curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry gently on the stovetop or in the microwave before serving.
  • Serve the curry with steamed rice, jeera rice, naan, roti, or paratha for a complete meal.
Nutrition
value
994
calories per serving
88 g Fat9 g Protein43 g Carbs18 g FiberOther

Current Totals

  • Fat
    88g
  • Protein
    9g
  • Carbs
    43g
  • Fiber
    18g

MacroNutrients

  • Carbs
    43g
  • Protein
    9g
  • Fiber
    18g

Fats

  • Fat
    88g

Vitamins & Minerals

  • Calcium
    221mg
  • Iron
    8mg
  • Vitamin A
    2803mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    151mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    87mg
  • Vitamin E
    15mg
  • Copper
    < 1mcg
  • Magnesium
    194mg
  • Manganese
    9mg
  • Phosphorus
    162mg
  • Selenium
    8mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp