Jan 14, 2012

Baked Aloo (Potato) Kofta Curry

Happy Pongal



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.

Ingredients

For kofta:

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)

Method

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

Method

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.

5 comments:

faseela said...

baked version......love it

PriyaRaj said...

Mouthwatering recipe

Daniel Saraga said...

excellent! I'm so glad you remembered me asking about a baked version of this. I'm going to make this tonight!

Asiya @ Chocolate and Chillies said...

Love aloo, love kofta so this is definitely up my alley! Looks great!

akansha khanna said...

I am going to make this tonight but first time I hope it cook best