Aloo Kofta

Koftas..I love them.I remember tasting my first-ever Malai Kofta from a restaurant in Ekm while dining out with friends.Strangely I was the only one who liked it and ended up eating the curry by myself.Yeah,that’s what happens when you take non-veg eating friends to a pure vegetarian restaurant!!I liked the potato-paneer based koftas with a slight hint of sweetness and a perfect gravy.

I never could order it again because of the same reason,I would have to finish it all by myself:).

And then..I see Raaga’s post on Aloo Kofta which had me jumping with joy.No paneer,hence I wouldn’t have to wait to make/buy paneer to make this.I was going through her blog to zero in on a dish for Tried and Tasted,an event originally started by Zlamushka and is hosted by Divya of Dil se this month.

That the koftas didn’t need to be deep fried was an added advantage.I loved the koftas and would be making them again.I served it with Spiced Methi Paratha-directly flicked from Nags’ blog.

Aloo Kofta

Recipe from Raaga's blog

Ingredients

For the Koftas

Potato – 2 medium sized,mashed
Green chilly – 1,chopped finely
Ginger garlic paste – 2 tsp
Coriander leaves,chopped – 2 tbsp
Haldi – ¼ tsp
Chilly powder – ¼ tsp
Flour – 1 tbsp-mixed in 2 tbsp water
Salt to taste

For the gravy

Onion – 1,chopped
Cashews – 2 tbsp
Poppy seeds – 1 tsp[I did not add this]
Red chillies – 2
Ginger garlic paste – 2 tsp
Cumin seeds – 1 tsp
Coriander seeds – 1 tsp
Haldi – ¼ tsp

Oil – 2 tbsp
Milk – ½ cup
Salt to taste
Coriander leaves and Kasuri Methi to garnish

Method

Grind the ingredients for the gravy in a mixer using a little water if necessary.

Mix all the ingredients for the kofta (except the flour-water mixture) and shape into small balls. Heat the appey pan and put a few drops of oil in each mould. Dip each ball in the flour-water mixture and place it in the moulds. Cook until each ball is golden brown, turning every minute or so. Remove from the pan and drain on absorbent paper.

Heat a tablespoon of oil and add the ground paste. Fry this for a few minutes until the oil separates from the paste. Add the salt and fry for a minute. Add the milk and bring the mixture to a boil. Add the koftas and simmer for 4-5 minutes. Garnish with coriander leaves and Kasuri Methi.

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