Aloo Kofta Curry | लंच में बनाएं आलू कोफ्ता करी | Potato Curry | Sanjeev Kapoor Khazana

Описание: Delicious North-Indian vegetarian curry made with deep fried aloo koftas then added to a well-spiced curry makes for a wonderful meal. Enjoy with roti or naan.

ALOO KOFTA CURRY

Ingredients

Curry
2-3 tbsps oil
1 tsp cumin seeds
2 tbsps chopped garlic
1 tbsp chopped ginger
2-3 green chillies, chopped
2 medium onions, chopped
Salt to taste
1 cup fresh tomato puree
1 tsp red chilli powder
1 tbsp coriander powder
1 tsp cumin powder
½ tsp turmeric powder
2 tbsps cashew nut paste
¼ cup grated khoya (mawa)
1 tbsp tomato ketchup
2 tsps dried fenugreek leaves (kasoori methi)
¼ tsp garam masala powder
2-3 tbsps chopped fresh coriander leaves + for garnish
Kofta
3 medium potatoes, boiled, peeled and mashed
Salt to taste
½ tsp garam masala powder
½ tsp red chilli powder
1 tbsp chopped fresh coriander leaves
2 tbsps corn flour + for coating
Oil for applying + for deep frying
Parantha for serving

Method

1. Heat oil in a nonstick pan, add cumin seeds once they change colour, add garlic, ginger and green chillies and sauté for a minute.
2. Add onions, salt and sauté till golden brown. Add tomato puree, cover and cook till oil separates.
3. Add red chilli powder, coriander powder, cumin powder and turmeric powder and sauté for a minute.
4. Add 2½ cups water, stir well. Add cashew nut paste, mawa and tomato ketchup. Cover and cook for 5-6 minutes.
5. Take potatoes in a bowl. Add salt, garam masala powder, red chilli powder, coriander leaves and corn flour and mix well.
6. Apply oil on your palms, take a portion of the potato mixture and shape into a ball, coat with corn flour.
7. Heat sufficient oil in a kadai and deep fry koftas until golden brown in colour. Drain on an absorbent paper.
8. Add kasoori methi, garam masala and coriander leaves to the gravy and mix well.
Pour the gravy in a serving bowl and arrange the fried koftas on top. Sprinkle coriander leaves and serve hot with paranthas.

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