Potato Koftas in Makhani Gravy


4/5 stars  67% LIKED IT    3 REVIEWS 2 GOOD - 1 BAD

Added to 219 cookbooks   This recipe has been viewed 136557 times

Yummy, crispy cheese and potato kofta in creamy red gravy. With a plethora of spices and a generous dose of milk, honey and cream, this is no ordinary gravy!

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Potato Koftas in Makhani Gravy recipe - How to make Potato Koftas in Makhani Gravy



Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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For The Koftas
1/2 cup boiled , peeled and mashed potatoes
salt to taste
2 tbsp milk
1 tbsp cornflour
1 tbsp finely chopped green chillies
1/2 cup grated processed cheese
oil for deep-frying

To Be Ground Into A Smooth Onion Paste (using Little Water)
1 cup roughly chopped onions
2 tbsp cashewnuts (kaju)
2 to 3 garlic (lehsun) cloves
2 tsp chopped ginger (adrak)

For The Gravy
2 tbsp oil
1 tsp chilli powder
1/2 tsp garam masala
1 tsp dried fenugreek leaves (kasuri methi)
2 cups fresh tomato pulp
salt to taste
1/4 cup milk
1/4 cup fresh cream
1 tbsp honey
a pinch of sugar
For the gravy

  1. Heat the oil in a kadhai, add the onion paste and sauté on a medium flame for 1 to 2 minutes.
  2. Add the chilli powder, garam masala and dry fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  3. Add the tomato pulp and salt, mix well and cook on a medium flame for 2 to 3 minutes.
  4. Add the milk, fresh cream and honey, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
  5. Add the sugar, mix well and cook on a medium flame for 1 minute. Keep aside.

For the koftas

  1. Combine all the ingredients in a bowl and mix well.
  2. Divide the mixture into 12 equal portions and shape each portion into a round and then flatten them lightly.
  3. Heat the oil in a kadhai and deep-fry a few koftas at a time or till they are golden brown in colour. Drain on absorbent paper and keep aside.

How to proceed

  1. Just before serving, re-heat the gravy, add the koftas, mix gently and cook on a medium for 1 minute, while stirring occasionally.
  2. Serve immediately.

RECIPE SOURCE : PotatoesBuy this cookbook

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Aloo Kofta in Makhani Gravy
 on 09 Jul 13 04:38 PM

Potato Koftas in Makhani Gravy
 on 30 Aug 15 10:03 PM

Koftas are really nice. Howsoever the gravy wasn''t so convincing. try the balls as starter.
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Tarla Dalal    Thank you for your review, we have tried this recipe here many times and the gravy is really nice. We hope you have made the fresh tomato pulp like this- you should blanch the tomatoes , peel and deseed and then blendin a mixer till smooth. if there is any step you need help in , we are ready to help, do let us know.
01 Sep 15 04:15 PM
Raunak Bajaj    Probably bcoz of the difference in pulp preparation method. Can you please let me know what is the difference between preparing pulp without blanching and with blanching. Thanks. Will surely try it again.
01 Sep 15 05:47 PM
Tarla Dalal    Do try the recipe, we are sure it will be loved by all.. Always when making any gravy use blanched tomatoes and then peel, deseed and blend, they will always give a great taste and follow the recipe exactly. we are sure you will not be disappointed. Do let us know how you liked it. Happy Cooking !!
02 Sep 15 09:44 AM
Potato Koftas in Makhani Gravy
 on 23 May 15 12:31 PM

Nice, I liked the recipe. Did not think that kofta can be so good.Thanks for sharing.
Aloo Kofta in Makhani Gravy
 on 09 Jul 13 04:38 PM