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potato kofta in makhani gravy recipe | Punjabi aloo kofta curry | potato kofta curry |
Tarla Dalal
• 17 July, 2013
Table of Content
potato kofta in makhani gravy recipe | aloo kofta curry | potato kofta curry | with 46 amazing images.
Crispy aloo koftas dunked in makhani in creamy red gravy. With a plethora of spices and a generous dose of cashews and cream, this is no ordinary gravy! Learn how to make potato kofta in makhani gravy recipe | aloo kofta curry | potato kofta curry |
Potato kofta in makhani gravy is a popular Indian sabzi recipe made with potato and paneer balls simmered in a rich and creamy tomato-based gravy. The koftas, or potato balls, are made with mashed potatoes, little bit of cornflour and besan for binding and flavourful spices. They are then deep-fried until golden brown and crispy. The makhani gravy is a creamy tomato-based sauce that is infused with aromatic spices and generous amount of cream and butter. The koftas are simmered in the gravy until they are soft and have absorbed the flavors.
The koftas are soft and melt-in-your-mouth, while the gravy is flavorful and aromatic. This potato kofta curry is perfect for a special occasion or a weekend meal. This dish is best served with butter garlic naan, tandoori roti or jeera rice.
pro tips to make potato kofta in makhani gravy: 1. You can add some grated paneer (Indian cottage cheese) to the potato mixture for richness and flavor. 2. You can add some chopped nuts or raisins to the kofta mixture for a touch of sweetness and crunch. 3. You can also add a generous amount of butter for a rich and decadent flavor.
Enjoy potato kofta in makhani gravy recipe | aloo kofta curry | potato kofta curry | with detailed step by step photos.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
40 Mins
Makes
5 servings
Ingredients
For The Koftas
2 cups boiled and mashed potatoes
1/4 cup cornflour
2 tbsp besan (Bengal gram flour)
2 tsp finely chopped green chillies
1 tsp grated ginger (adrak)
1/4 tsp garam masala
1/4 cup finely chopped coriander
salt to taste
oil for deep frying
To blend into a smooth paste using ¼ cup water
1 cup roughly chopped onion
1 cup chopped tomato , deseeded
2 tbsp cashew nuts (kaju)
1 whole dry Kashmiri red chilli , soaked
8 to 10 garlic (lehsun) cloves
1 tsp chopped ginger (adrak)
Other ingredients
2 tbsp oil
1 cinnamon (dalchini) stick
2 green cardamom (elaichi)
1/2 tsp turmeric powder (haldi)
1/2 tbsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp garam masala
A pinch of sugar
2 tbsp fresh cream
1/2 tbsp dried fenugreek leaves (kasuri methi)
salt to taste
Method
For the koftas
- To make potato kofta in makhani gravy, combine the kofta ingredients in a bowl and mix well.
- Divide the mixture into 14 equal portions and shape each portion into a round kofta.
- 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.
For the gravy
- Heat the oil in a deep non-stick pan, add cinnamon, cardamom, cloves, turmeric powder, chilli powder and coriander cumin seeds powder.
- Sauté on a medium flame for a few seconds.
- Add the prepared paste, mix well and cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add ½ cup hot water, garam masala, sugar, fresh cream, kasuri methi and salt to taste.
- Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
How to proceed
- Just before serving, re-heat the gravy, add the koftas, mix gently and cook on a medium for 1 minute, while stirring occasionally.
- Serve potato kofta in makhani gravy immediately.
potato kofta in makhani gravy recipe | Punjabi aloo kofta curry | potato kofta curry | Video by Tarla Dalal
Potato Koftas in Makhani Gravy recipe with step by step photos
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potato kofta in makhani gravy recipe | aloo kofta curry | potato kofta curry | then do try other kofta sabzi recipes also:
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potato kofta in makhani gravy recipe | aloo kofta curry | potato kofta curry | then do try other kofta sabzi recipes also:
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See the below image of list of ingredients for making potato kofta in makhani gravy recipe.
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To make potato kofta in makhani gravy recipe | aloo kofta curry | potato kofta curry | in a deep bowl, add 2 cups boiled, peeled and mashed potatoes. Boiled and mashed potatoes are the base of the potato kofta. They provide the necessary texture and structure to form the kofta balls.
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Add ¼ cup cornflour. The cornflour acts as a binding agent in the potato kofta mixture. 1 It absorbs moisture and helps to hold the koftas together, preventing them from disintegrating while frying or when added to the gravy.
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Add 2 tbsp besan. Besan acts as a binding agent in the kofta mixture. When mixed with mashed potatoes and other ingredients, it absorbs moisture and helps to hold the kofta together.
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Add 2 tsp finely chopped green chillies. The finely chopped green chillies in potato kofta for makhani gravy add a spicy kick to the koftas, balancing the richness of the makhani gravy.
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Add 1 tsp grated ginger. It adds a warm, pungent flavor that complements the other spices in the dish.
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Add ¼ tsp garam masala. Garam masala is used in potato kofta in makhani gravy to add flavor and warmth to the dish. The spices in garam masala can help to enhance the flavor of the potatoes and the gravy. They can also add a touch of heat to the dish.
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Add ¼ cup finely chopped coriander. Fresh coriander leaves have a bright, citrusy, and slightly peppery flavor that complements the richness of the potato koftas and the creamy makhani gravy. It adds a refreshing element to the dish.
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Add salt to taste.
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Mix well to form a dough.
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Divide the mixture into 14 equal portions and shape each portion into a round kofta.
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Heat the oil in a kadhai and add a few koftas at a time.
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Deep-fry a few koftas at a time or till they are golden brown in colour.
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Drain on absorbent paper and keep aside.
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In a mixer jar, add 1 cup roughly chopped onions. They break down and release pectin, a natural thickening agent. This contributes to the overall consistency of the makhani gravy.
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Add 1 cup chopped tomatoes, deseeded. Tomatoes provide a foundational tangy and slightly sweet flavor to the gravy. This balances the richness of the cream that are characteristic of makhani.
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Add 2 tbsp cashew nuts (kaju). When ground into a paste, cashews add a creamy, rich taste to the makhani gravy, making it more luxurious and flavorful.
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Add 1 whole dry Kashmiri chilli, soaked. Kashmiri dry red chillies contribute both color and mild heat to the potato kofta in makhani gravy recipe. They are used in the gravy to give it a rich, vibrant red hue without making it overly spicy.
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Add 8 to 10 garlic (lehsun) cloves. They contribute a warm, aromatic, and slightly pungent flavor that complements the richness of the makhani gravy and the mildness of the potato koftas.
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Add 1 tsp chopped ginger (adrak).
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Add ¼ cup water.
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Blend into a smooth paste.
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Heat 2 tbsp oil in a deep non-stick pan.
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Add 1 cinnamon stick. They add a warm, sweet, and aromatic note to the gravy, enhancing its overall flavor profile.
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Add 2 cardamom. Green cardamom, along with other spices, is used to flavor the gravy in potato kofta in makhani gravy. It adds a warm, aromatic note that complements the other flavors in the dish.
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Add 4 cloves. They add a warm, aromatic flavor to the dish.
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Add ½ tsp turmeric powder.
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Add ½ tbsp chilli powder. Chilli powder adds a touch of heat and depth of flavor to the dish. The amount of chili powder can be adjusted to control the spiciness of the dish.
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Add 2 tsp coriander cumin seeds powder.
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Sauté on a medium flame for a few seconds.
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Add the prepared paste.
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Mix well.
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Add ½ cup hot water.
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Mix well and cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Add ¼ tsp garam masala. The garam masala helps to enhance the flavor of the potatoes and other spices in the dish. It also adds a warm and aromatic flavor to the gravy.
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Add a pinch of sugar. A pinch of sugar is often added to the makhani gravy for potato kofta to balance the acidity of the tomatoes and enhance the overall flavor profile.
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Add 2 tbsp fresh cream. The most obvious role of fresh cream is to add a luxurious richness and creaminess to the makhani gravy. It creates a smooth, velvety texture that coats the koftas and makes the dish feel indulgent.
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Add ½ tbsp kasuri methi. Kasuri methi, also known as dried fenugreek leaves, is a common ingredient in Indian cuisine, and it adds a unique flavor and aroma to dishes like potato kofta in makhani gravy.
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Add salt to taste.
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Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Just before serving, re-heat the gravy.
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Add the koftas.
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Mix gently and cook on a medium for 1 minute, while stirring occasionally.
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Serve potato kofta in makhani gravy recipe | aloo kofta curry | potato kofta curry | immediately.
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You can add some grated paneer (Indian cottage cheese) to the potato mixture for richness and flavor.
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You can add some chopped nuts or raisins to the kofta mixture for a touch of sweetness and crunch.
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You can also add a generous amount of butter for a rich and decadent flavor.
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Nutrient values (Abbrv)per plate
| Energy | 334 cal |
| Protein | 6.4 g |
| Carbohydrates | 20.4 g |
| Fiber | 2.8 g |
| Fat | 25 g |
| Cholesterol | 13.2 mg |
| Sodium | 151.2 mg |
Click here to view Calories for Potato Koftas in Makhani Gravy
The Nutrient info is complete
Raunak Bajaj
May 12, 2021, 1:45 p.m.
Koftas are really nice. Howsoever the gravy wasn''t so convincing. try the balls as starter.
Tarla Dalal
May 12, 2021, 1:45 p.m.
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.
Loves Food
July 11, 2020, 1:04 p.m.
krupa velani
Jan. 14, 2019, 9:47 a.m.
Nice, I liked the recipe. Did not think that kofta can be so good.Thanks for sharing.
Kaynat
May 17, 2016, 4:56 p.m.
Can i use besan instead of cornflour?
Tarla Dalal
May 17, 2016, 4:56 p.m.
Dear Kaynat You can go ahead and replace cornflour with besan. Just check on the amount of besan required. It may be a little less or more than 1 tbsp. If the koftas bind well, that means the quantity of besan is perfect.
Vidya mandavkar
March 28, 2015, 2:42 p.m.
Nicely _x0001F44D__x0001F44D_
Tarla Dalal
March 28, 2015, 2:42 p.m.
Vidya thanks for the feedback !!! keep reviewing recipes you loved.
