Aloo Kofta Curry

Aloo Kofta Curry

Makes: 10 koftas
Serves: 3

Ingredients

For the Koftas:

4 potatoes, boiled and mashed
1 green chili, finely chopped
1/2 - inch piece ginger, finely chopped
1 tablespoon chopped onions
2 tablespoon chopped coriander leaves
1/2 teaspoon garam masala powder
1/ 4 teaspoon turmeric powder
1/ 2 teaspoon salt
1/4 cup all purpose flour
1/4 cup water
100 ml oil ( for frying koftas )

For the gravy:

2 teaspoon oil
20 g onion paste
20 g ginger - garlic paste
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1 tablespoon water ( for diluting )
2 tomatoes, finely chopped
1/2 teaspoon salt ( or to taste )
1 cup ( 200 ml ) water
2 teaspoon chopped coriander leaves

Method

For the Koftas:

Mix boiled and mashed potatoes with chopped onion, ginger, coriander leaves, salt, garam masala powder and turmeric powder. Divide potato mixture into 10 equal parts and make lemon sized balls ( koftas ). Keep aside.

Dilute 1/4 cup flour with 1/4 cup water.

In a kadai / frying pan, heat oil. Reduce heat to medium and dip potato balls ( koftas ) into flour solution and deep fry on a medium heat till golden color. Remove from oil.

For the Gravy:

Roughly chop onions and make a paste in a mixer. Do not add water.

Dilute red chilli powder, turmeric powder and coriander powder in 1 tablespoon water. Keep aside.

In a pan, heat oil. Add onion paste and saute on a low heat for 5 minutes.

Add ginger - garlic paste. Fry for 4 - 5 minutes or till the raw smell goes.

Add diluted spice powder. Mix well and saute for 3 - 4 minutes.

Add finely chopped tomatoes and salt to taste. Stir well.

Add 1 cup water, cover with a lid and cook on a low heat for 10 minutes until the gravy slightly thickens ( tomatoes are well blended ).

Gently keep koftas in this gravy and simmer for 5 minutes or pour this tomato - onion gravy over the koftas.

Sprinkle chopped coriander leaves. Serve with Rotis / Rice.