By Aditi Saraswat
July 3, 2026
Weekend meals deserve to be a little more indulgent than the regular weekday ones. This rich and creamy aloo kofta curry has crisp potato kofta balls that are cooked in a silky tomato-cashew gravy, which will make your weekend lunch or dinner more like a feast.
4 medium potatoes, boiled and mashed 2 tbsp cornflour 2 tbsp breadcrumbs 2 green chillies, finely chopped 2 tbsp coriander leaves, chopped ½ tsp cumin powder ½ tsp garam masala Salt to taste Oil for deep frying 3 tomatoes, chopped 2 onions, chopped 10 cashews 1 tbsp ginger-garlic paste
1 tbsp ginger-garlic paste 2 tbsp fresh cream 1 tsp red chilli powder ½ tsp turmeric powder 1 tsp coriander powder ½ tsp cumin powder ½ tsp garam masala 1 tsp kasuri methi 2 tbsp oil Salt to taste Fresh coriander for garnish
Boil some potatoes and mash them completely. To this, mix in cornflour, breadcrumbs, spices, green chillies, coriander, and salt to taste to make a soft but firm mixture.
Shape the prepared mixture into medium-sized balls. Keep them in the refrigerator for about 10 to 15 minutes.
In a deep pan, heat oil and fry the koftas over medium flame until they turn golden and crisp. Drain them on a paper napkin and keep aside.
Now, cook onions until they turn a bit brown, then add ginger-garlic paste and tomatoes, cashews and cook until everything turns soft. Let everything cool, then blend to a smooth puree.
In the same pan, heat more oil if needed, and cook the blended puree with turmeric, chilli, coriander, cumin, and garam masala.
Cook until the gravy thickens and the oil separates. Add some fresh cream and crushed kasuri methi, and then let it simmer for a few minutes.
Place the fried koftas in the gravy just before serving and garnish with fresh chopped coriander. Serve hot with rice, naan or roti.