Cheesy Aloo Kofta Curry

Cheesy Aloo Kofta Curry - Plattershare - Recipes, food stories and food lovers
I just can't do without cheese so thought of experimenting it with aloo and the outcome was just yum!
5 from 7 votes
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Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Served As: Dinner
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sweet
Calories 382 kcal
Servings 4


For kofta

  • 4 Potatoes small, boiled
  • 1 cup Cheese processed, grated
  • 1/2 tsp red chili powder
  • 1 tsp Salt
  • 1 tbsp Corn flour

For curry

  • 2 Bay Leaf small
  • 1/2 tsp Mace
  • 1/2 tsp Peppercorns
  • 1/2 tsp Cloves
  • 2 Cardamom
  • 1 Black Cardamom
  • 1/4 tsp asafoetida
  • 1/4 tsp Turmeric
  • 1 tsp Red chili powder
  • 1/2 tsp Coriander seeds ground
  • 1/2 tsp cumin seed
  • 2 tsp Ginger paste
  • 5 Tomato small
  • 14 Almonds
  • 2 tbsp Curd
  • 1.5 tbsp Cream
  • Salt according to taste
  • 1 tsp Dried fenugreek leaves
  • 2 tsp Sugar
  • Coriander for garnishing


  • for making kofta: Mash potatoes with hands add grated cheese, corn flour and red chili powder to the mashed potatoes. Mix all well make sure there should be no lumps, make it smooth.
  • Make medium sized balls of the potato and press a little in between your palms.
  • Deep fry the balls and set them aside.
  • for curry : Add roughly chopped tomatoes and almonds to the pan now add 1/2 glass water to the tomatoes and almond and put them on the flame, when it comes to boil remove it from the flame, let it cool then remove the skin of the almonds. Now make a puree of tomatoes and almonds and put it aside.
  • Add 2 tbspoon vegetable oil to the wok. Add asafoetida and cumin seeds, when cumin seeds strats crackling add khada masala to it.
  • Now add ginger paste to the masala stir it. Now add turmeric powder, red chili powder and coriander seeds ground followed by puree.
  • Cook the puree and wait till tomatoes start leaving the oil.
  • Now add curd to the gravy and wait till it soak the water completely.
  • Now add cream and stir well, cook for 3-4 minutes then add salt and sugar.
  • Now add water to the gravy approx. 1 glass and cook it for 10-15 minutes.
  • Now add dried fenugreek leaves cook for 2-3 minutes and switch off the flame.
  • Your curry is ready add kofta 5 minutes before serving.

Recipe Notes

  • You can add onion and garlic to the gravy as well.
  • I don’t use onion and garlic in any of my recipe.
Also See:
Explore Recipes by Tags potato recipes

Please appreciate the author by voting!

5 from 7 votes

Recipe Nutrition

Calories: 382kcal | Carbohydrates: 51g | Protein: 14g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 803mg | Potassium: 1367mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1885IU | Vitamin C: 64mg | Calcium: 281mg | Iron: 3mg

Urvi Sharma
Urvi Sharma

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