Kofta Aloo Curry Recipes

MALAI KOFTA

Malai Kofta image

Learn how to make malai kofta! This popular Indian recipe consists of delicious potato and cheese balls in a velvety tomato-based curry sauce. The air fryer lightens up the traditionally deep-fried dumplings, while the pressure cooker makes putting together the curry sauce effortless. -Soniya Saluja, The Belly Rules the Mind

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 20 kofta (4 cups gravy).

Number Of Ingredients 17

Ingredients

2 large potatoes, peeled and cubed
8 ounces paneer, crumbled, or 1 cup 4% cottage cheese
1/2 teaspoon ground cardamom
1/2 teaspoon salt
2 tablespoons raisins
2 tablespoons salted cashews
3 large tomatoes, chopped
1/2 cup plain yogurt
1/2 cup water
1/4 cup chopped cashews
1 tablespoon ginger garlic paste
2 teaspoons red chili powder, divided
1 tablespoon ghee or canola oil
2 teaspoons garam masala
2 tablespoons sugar
2 tablespoons dried fenugreek leaves
2 to 4 tablespoons heavy whipping cream, optional

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Mash potatoes; cool to room temperature., Preheat air fryer to 375°. In a large bowl, stir together potatoes, paneer, cardamom and salt until combined. Spoon 2 tablespoons of potato mixture in lightly greased hands and flatten to 1/8-in. thick. Press a raisin and cashew in the center; bring sides up to enclose. Gently roll into a ball. Repeat with remaining potato mixture. Spritz fryer basket with cooking spray. Working in batches if needed, place balls in a single layer in basket lined with parchment. Cook until golden brown, 10-15 minutes., Meanwhile, for the gravy, in a 6-qt. electric pressure cooker, combine tomatoes, yogurt, water, cashews, ginger garlic paste and 1 teaspoon red chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Puree mixture using an immersion blender until smooth. Strain mixture, pressing to extract as much liquid as possible; discard solids. Wipe insert clean., Select saute setting and adjust for medium heat; add ghee. When ghee is hot, add garam masala and remaining 1 teaspoon red chili powder; cook, stirring constantly, until very fragrant, 1-2 minutes. Stir in strained tomato mixture and sugar. Simmer, uncovered, until mixture is slightly thickened, 5-8 minutes. Add fenugreek and, if desired, cream; cook 1 minute. Pour mixture over kofta.

Nutrition Facts : Calories 442 calories, Fat 26g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 386mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 4g fiber), Protein 16g protein.

KOFTA ALOO CURRY

Kofta Aloo Curry image

Make and share this Kofta Aloo Curry recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

300 g boneless skinless chicken breasts
150 g potatoes, peeled
1 taplespoon poppy seed (powder)
2 tablespoons besan (roasted)
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
6 whole green chilies, finely chopped
1 teaspoon red chili powder
salt, to taste
oil (for frying)
1 medium onion, finely chopped
1 teaspoon garlic paste
1 teaspoon fresh ginger paste
1/2 teaspoon turmeric (haldi)
2 tomatoes, crushed
2 tablespoons coriander leaves, fresh
1 teaspoon red chili
1 teaspoon garam masala
salt, to taste
2 tablespoons oil

Steps:

For the koftas, mince the meat with all the other ingredients.
Remove the mixture and shape into balls. Deep fry these balls till golden brown and keep aside.
peel the potatoes and cut one potato in four pieces.
For curry: Fry onions, garlic and ginger till golden brown.
Add the rest of the ingredients except coriander and garam masala with enough water to make a gravy.
Bring to a boil, add the fried koftas and simmer for 20 minutes now add potatoes and simmer more 20 min or untill potatoes tender. Garnish with chopped coriander leaves and sprinlle garam masala before serving.

Nutrition Facts : Calories 238.9, Fat 8.5, SaturatedFat 1.3, Cholesterol 43.7, Sodium 75.4, Carbohydrate 21, Fiber 3.6, Sugar 6.9, Protein 21.1

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