Aloo Kofta Curry is a delicious Indian vegetarian curry made with golden, crispy potato koftas simmered in a rich and flavorful onion-tomato gravy. The potato koftas are seasoned with aromatic Indian spices and roasted besan, while the gravy gets its delicious richness from tomatoes, cashews, spices, and a touch of cream.
This easy Aloo Kofta Curry is perfect for a family lunch or dinner and also makes a wonderful dish for special occasions and guests. Serve it with roti, naan, paratha, jeera rice, or steamed basmati rice for a comforting and satisfying Indian meal.
Ingredients
For the Potato Koftas
- Potatoes – 4 to 5, boiled and mashed
Aloo Kofta Curry - Red chilli powder – 1 tsp
- Garam masala – 1 tsp
- Dhania jeera powder– 1 tsp
- Chaat masala – a pinch
- Salt – to taste
- Roasted besan (gram flour) – 2 tbsp
- Oil – for frying
For the Gravy
- Oil – 1 tbsp
- Cumin seeds (jeera) – 1 tsp
- Bay leaves – 1 or 2
- Cloves – 1 to 2
- Cinnamon – 1 small piece
- Onion – 1, finely chopped
- Red chilli powder – 1 tsp
- Garam masala – 1 tsp
- Dhania jeera powder– 1 tsp
- Salt – to taste
- Ground tomato paste
- Water – 1/2 cup
- Cream – 1 tbsp
- Kasuri methi – ½ tsp
- Fresh coriander leaves – few finely chopped
For the Tomato-Cashew Paste
- Tomatoes – 2, chopped
- Cashew nuts – 8 to 10, soaked
- Green chillies – 2 to 3
- Water – as needed for grinding
Method: Add the boiled and mashed potatoes to a mixing bowl. Make sure the potatoes are not watery, as excess moisture can make the koftas difficult to shape. Add red chilli powder, garam masala, coriander-cumin powder, chaat masala, salt, and roasted besan. Mix everything well until you get a firm mixture. Take small portions and gently roll them between your palms to form small, smooth balls. Keep the prepared koftas aside while you heat the oil. Heat oil in a kadai over medium heat. Once the oil is hot, carefully add the potato koftas in batches. Fry them until they turn golden brown.
Next Add the chopped tomatoes, soaked cashews, and green chillies to a blender. Add a little water and grind until you get a smooth paste. Keep the paste aside.
Heat 1 tbsp oil in a pan or kadai over medium heat. Add cumin seeds, bay leaves, cloves, and cinnamon. Sauté briefly until the spices become aromatic. Add the finely chopped onion and sauté until it softens and turns lightly golden. Add the red chilli powder, garam masala, and coriander-cumin powder. Mix well and cook briefly, taking care not to burn the spices. Add the prepared tomato-cashew paste and salt. Cook until the mixture is well combined and the raw smell of the tomatoes disappears. Add water if the gravy thickens. Cover and simmer the gravy for about 10 minutes over low to medium heat, allowing the flavors to blend and the gravy to reach your preferred consistency. Add the cream and kasuri methi. Mix gently and simmer for another 1-2 mins. Taste and adjust the salt or spices if needed.
Gently add the fried potato koftas to the prepared gravy. Simmer for 1-2 minutes so the koftas can absorb some of the flavorful gravy. Garnish with freshly chopped coriander leaves.
Serve Aloo Kofta Curry hot with roti, naan, paratha, jeera rice, or steamed basmati rice.
Tips for Making Perfect Aloo Koftas
- Use potatoes that are boiled until just tender and allow them to cool before mashing.
- Roasted besan helps bind the mixture and gives the koftas a delicious flavor.
- Make sure the oil is hot before frying the koftas.
- Fry the koftas in batches rather than overcrowding the kadai.
- Add the koftas to the gravy closer to serving time to help retain their texture.
- The consistency of the gravy can be adjusted according to your preference. Keep it slightly thicker when serving with naan or roti, or make it a little thinner when serving with rice.
