A Very Happy Pongal to all my Friends & Readers
Baked Aloo (Potato) Kofta Curry
A very popular North Indian dish, goes well with Indian breads and Pulao varieties !!!!
Makes: 10 koftas
Serves: 2 - 3
Tip: Allow the curry to stand for at least one hour before serving so that the gravy and koftas absorbs all the flavors.
3 potatoes (250 g), boiled and mashed
1 tablespoon finely chopped onion
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
1 tablespoon finely chopped coriander leaves
1/2 teaspoon salt
½ teaspoon oil (to grease baking tray)
Preheat oven (OTG) at 350 * F or 190 * C.
Grease a baking tray with ½ teaspoon oil and keep aside.
In a wide bowl, mix boiled and mashed potatoes, finely chopped onion, red chilli powder, turmeric powder, coriander leaves and salt. Make a soft dough. Divide this mixture into 10 lemon sized balls.
Arrange kofta (potato balls)s in a baking tray and bake at 350 * F or 190 * C for 20 – 22 minutes until golden color. Keep aside.
Other ingredients for curry:
1 tablespoon oil
1 onion, finely chopped
2 tablespoons (30 ml) ginger – garlic paste (fresh and homemade)
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
2 teaspoons coriander powder
1 tablespoon tomato puree
3/4 teaspoon salt ( or to taste )
150 ml water(less than 1 cup)
1 tablespoon fresh cream
2 teaspoons chopped coriander leaves
For the curry:
Dilute red chilli powder, turmeric powder and coriander powder with 2 tablespoon water and keep aside ( spice mix).
Heat oil in a pan. Add finely sliced onion and fry till golden color.
Add ginger – garlic paste and fry on a low heat for 2 – 3 minutes.
Add diluted spice mix. Mix it well and fry for 2 minutes or till the raw smell goes and water dries up.
Add tomato puree, salt to taste and mix well.
Add 150 ml (less than 1 cup). Stir all the ingredients well.
Cover with a lid and cook on a low heat for 10 - 12 minutes until the gravy slightly thickens and bright red in color. Switch off the heat.
Add 1 tablespoon fresh cream and mix gently.
Arrange baked koftas ( potato balls) in a flat bowl and pour medium thick gravy over it.
Sprinkle chopped coriander leaves.
Serve with any Indian breads or Pulao varieties of your choice.