Potato Kofta Curry Recipes Indian

Aloo kofta recipe with step by step photos. Potato cheese patties or balls or koftas as we call them served on a bed of rich creamy spiced gravy. They make for a rich and delicious dinner when served with a side of roti, paratha, naan or cumin rice.

First time I had potato kofta curry at a friend’s place many many years back. The curry was made by her mom. The gravy was a tomato based one and the koftas had potatoes and paneer in them. It was the simplest kofta curry I have had till date and very homely. One of the best kofta curry of which the taste still lingers.

I make aloo kofta curry occasionally for a weekend lunch. For the kofta,  I keep a simple stuffing and use minimal spices. Here the gravy is not a simple homely one, but slightly rich and restaurant style. It tastes more like a makhani gravy.

The Best Vegan Malai Kofta

Koftas are deep fried balls that can be made from minced meat, veggies or paneer or cheese. A few such popular kofta varieties on blog are:

In this recipe, the kofta are made from potatoes and grated cheese. I have shallow fried the kofta instead of deep frying and shaped them in patties or tikki.

This aloo kofta gravy is good for small get-togethers or parties or weekend lunch or dinners. The recipe can be easily doubled or tripled to make a bigger batch. Serve aloo kofta with rotis, naan, paratha or jeera rice or steamed basmati rice.

Malai Kofta Recipe {restaurant Style}

1. First rinse 2 large potatoes (250 grams) in fresh water. Then boil or steam the potatoes in a stovetop pressure cooker or steamer or pan or Instant pot adding water as required.

2. In another pan or bowl, heat water till it boils. Then add 2 large tomatoes (200 grams), 1 large onion (100 grams) and 15 almonds.

You can heat the water in a pan, electric heater or microwave. Cover and keep aside for 20 minutes. Instead of almonds, you can also use 14 to 15 cashews.

Potato Koftas In Makhani Gravy Recipe, Potatoe Recipes

3. Roughly chop the onions, tomatoes and add to the grinder or blender. Also peel the almonds and add them to the grinder.

4. Grind or blend to a smooth paste. Cover and keep aside. No need to add any water while grinding to a paste.

2. Grate 20 grams of cheese. You should get ¼ cup of grated cheese. Here I used processed cheese. You can also use paneer.

Malai Potato Kofta Dumplings With Curry Sauce And Toasted Naan

3. Now add the grated cheese, 1.5 tablespoon corn starch, salt and ½ teaspoon crushed black pepper to the mashed potatoes. Instead of black pepper, you can add chopped green chilies or red chili powder in the koftas.

6. Heat 4 tablespoons of oil in a tawa or griddle. First place a small portion of the mixture to check if it breaks or not.

7. If the tiny kofta does not break, then you can safely place the koftas in the hot oil. If breaking, then add more corn starch (½ to 1 tablespoon more) to bind the mixture.

Sweet Malai Kofta In White Gravy (cottage Cheese Dumplings In Sauce)

If you use grated paneer, then again you will need to add more corn starch, then what is mentioned in the recipe, as paneer leaves moisture.

9. Fry the other side of aloo kofta and flip again once or twice to get an even golden color. You can also deep fry the koftas instead of shallow frying.

10. Place the aloo kofta which are done on kitchen paper towels to absorb extra oil. Continue frying the ones which are not done. Keep the koftas aside.

Cabbage Kofta Curry Recipe

1. Take the same oil in which the koftas were fried in a pan or kadai. You can also take 2 tablespoon of fresh oil. Add ½ teaspoon cumin seeds and 2 small tej patta or 1 medium to large tej patta (Indian bay leaf).

5. Then add the following spice powders – ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri chili powder or deghi mirch and 1 teaspoon coriander powder.

6. Stir and saute till the mixture thickens and you see oil specks releasing from the sides and top of the mixture.

Paneer Kofta Recipe

11. Stir and then add 3 tablespoon cream, ¼ to ½ teaspoon garam masala powder and ½ teaspoon crushed kasuri methi (dry fenugreek leaves).

12. Stir very and switch off the stove top. Don’t add the koftas directly to the gravy in the pan. As the koftas will break sincethese are light and soft textured potato koftas.

Pour the gravy in a serving plate or bowl. Place the aloo kofta on top of the gravy. Garnish with chopped coriander leaves and Serve aloo kofta with Indian flatbread like naan or paratha or Malabar parotta or roti or with rice-based dish like cumin rice or veg pulao.

Malai Kofta Recipe (restaurant Style Paneer Kofta)

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.If malai kofta isn’t one of your top 5 Indian dishes you probably fall into one of these categories: you’ve never been to an Indian restaurant*, you’ve been vegan or lactose intolerant your whole life, you don’t like rich foods, or you’re really bad at ordering.

Kofta are meatballs, and there are variations of them from the Balkans and Middle East through South Asia. In this dish they are typically made with potatoes and paneer (a fresh farmer’s cheese). Malai simply means cream.

Vegetarian Kofta In A Cashew Masala Recipe

In this recipe we make easy swaps for those two non-vegan ingredients for the most delicious, richest tasting, better-than-restaurant style malai kofta. Sound like dream? Because, it is, and you should be eating it already!

*most Indian restaurants outside of India specialize in North Indian cuisine which is heavy in dairy with a lot of dishes using cream and/or ghee. South Indian cuisine, where you’ll find delicious dosa and uttapam, are typically more vegan friendly as it’s more traditional to use coconut milk and oil.

I didn’t grow up eating kofta of any kind. It wasn’t part of my grandmother’s regular repertoire and my parents shied away from deep frying food and I don’t recall any baked versions. The first time I had kofta was at age 11 when we spent several months living in India. While there we were invited over to eat in many peoples homes and I had a whole new world of Indian cuisine opened up to me.

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It was also my first exposure to kofta and a black lentil dal I still dream about that must have been similar to dal makhani but it wasn’t quite that (I do have a great vegan dal makhani recipeas well as this delicious urad dal recipe though!). Kofta quickly shot up to one of my favorite dishes, because, I mean, who wouldn’t love fried potato dumplings?! But going vegan meant no more malai kofta at restaurants. Which I am just fine with, because I can make it at home and let me tell you, it’s even better!

The kofta themselves are pretty easy to make vegan. While my mother-in-law makes hers with a potato, carrot, and green beans mixture, I wanted to capture the decadence of the paneer-potato dumpling. Tofu is a great substitute for paneer, it’s essentially made the same way as paneer. The curds are separated by adding an acid to the milk (whether soy or cow’s), and then strained and pressed.

To use tofu in the kofta, mash them up really well in your hands until it’s almost a smooth consistency and there are no large chunks. Pro-tip: take the tofu out of the fridge a bit before mashing otherwise your hands will get super cold!

Aloo Kofta Curry Recipe

Tofu is pretty bland on it’s own, so I add a bit of lemon juice for some acidity. Potatoes are boiled and mashed, and that’s what holds the dumplings together. Corn starch (or substitute arrowroot or tapioca starch) helps absorb some of the extra moisture from the tofu and potatoes and makes the balls nice and crispy when they fry (or bake).

Minced cilantro is added for flavor, and don’t forget to use the stems! There’s so much flavor in cilantro stems, and when they’re minced and added to the dumplings you won’t even notice them. Garam masala makes spicing the kofta a cinch, and I love the addition of juicy sweet green peas.

The kofta are most traditional when deep fried. The soft dumpling mixture holds its round shape really well and you have a crispy outside and soft, melt in your mouth interior. Deep frying is not complicated at all, but it does require a lot more babysitting. You have to work in batches and keep a close eye on the temperature of the oil.

Malai Kofta Recipe

I’m not going to lie, deep fried is my favorite way to enjoy them. Pan frying doesn’t quite