I had few potatoes and some cheddar cheese in the fridge. My initial thought was to make something like potato pops then changed my mind and tried this gravy for the first time. It turned out so good and what I loved about this dish is the balance between the flavors and the way potato & cheese
I had few potatoes and some cheddar cheese in the fridge. My initial thought was to make something like potato pops then changed my mind and tried this gravy for the first time. It turned out so good and what I loved about this dish is the balance between the flavors and the way potato cheese blend with the gravy.
Ingredients for Kofta :
Potato – 3.
Grated Cheese – 1/2 cup.
Corn flour – 1/2 tbsp.
Red chilli powder – 1/2 tsp.
Coriander powder – 1/2 tsp.
Salt – a pinch.
Coriander leaves – few.
Oil to shallow fry the potato balls.
Ingredients For Gravy :
Onions – 2.
Tomatoes – 3.
Green chilli – 1.
Ginger,Garlic – 1 tsp each (chopped)
Red chilli powder – 1/2 tbsp.
Turmeric – 1/2 tsp.
Salt – 1/2 tbsp.
Coriander powder – 1/2 tbsp.
Garam Masala Powder – 1/2 tbsp.
Kasuri Methi leaves – 1/4 tbsp.
Mustard seeds – 1/2 tsp.
Jeera – 1/2 tsp.
Oil and some water.
Method of Preparation :
Boil the potatoes and peel the skin once they are cooled down.
In a bowl add all the ingredients mentioned under ‘For Kofta’ section.
Mix them well. Let it rest for around 10 minutes.
Now grind one onion chopped ginger/garlic to a paste.
Grind 2 tomatoes into a puree.
Chop the remaining onion tomato finely (you can skip this step and make them to paste as well. However if you like some crunch in your koftas then add chopped onion tomato)
Heat oil in a pan and add mustard seeds, jeera. Let them spluter.
Add chopped onions, tomato and slit green chilli. Saute for a minute.
Add onion paste and tomato puree. Now add all dry powders, salt and little water.
Close the pan with a lid. Let the whole mixture boil for about 10-15 minutes.
In the meantime heat another non-stick pan and add oil.
Divide the potato mixture in to small balls and shallow fry them.
Once the gravy is boiled and starts thickening, add the koftas.
Garnish the gravy with kasuri methi leaves and coriander leaves.
Yummy Aloo Kofta is ready to be served with Roti/Naan or any flatbread.
My Notes :
I added only 1/2 tbsp. of cornflour and felt that the potatoes needed a bit more of cornflour or all purpose flour(to bind). So kindly increase the quantity of flour when you prepare this dish. Also you can deep fry the potato balls instead of shallow frying. Coat the potato mix with bread crumbs before deep frying. They add crispness to the kofta.Instead of Cheese you can add paneer (or cottage cheese) as well.
