Cheesy Potato Kofta Curry: A Creamy Indian Delight
50 minutes
748 reads
About Cheesy Potato Kofta Curry: A Creamy Indian Delight
My love for cheese knows no bounds, so I decided to experiment with it in a classic aloo kofta curry. The result? An explosion of flavor that's both comforting and exciting!This recipe takes the traditional Indian potato and vegetable curry and elevates it with a cheesy twist. The creamy texture of the curry paired with the crispy, cheesy koftas creates a truly unforgettable culinary experience.Get ready to impress your family and friends with this unique and delicious take on a beloved dish. It's surprisingly easy to make, and the flavors are simply divine!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Cheesy Potato Kofta
- 4 Potatoes boiled and mashed, small
- 1 cup Cheese grated, processed
- 1/2 tsp Chili Powder red
- 1 tsp Salt
- 1 tbsp Corn Flour
- 2 tbsp Vegetable Oil for frying koftas
For the Curry
- 2 Bay Leaves small
- 1/2 tsp Mace
- 1/2 tsp Peppercorns
- 1/2 tsp Cloves
- 2 Cardamom Pods
- 1 Cardamom Pod black
- 1/4 tsp Asafoetida hing
- 1/4 tsp Turmeric Powder
- 1 tsp Chili Powder red
- 1/2 tsp Coriander Powder
- 1/2 tsp Cumin Seeds
- 2 tbsp Ginger Paste
- 5 Tomatoes roughly chopped, small
- 14 Almonds blanched and peeled
- 2 tbsp Yogurt
- 1.5 tbsp Cream
- Salt to taste
- 1 tsp Fenugreek Leaves kasuri methi, dried
- 2 tsp Sugar
- 1 tbsp Coriander for garnish
- 1 cup Water for curry and blanching almonds
Instructions
Prepare the Cheesy Potato Kofta
- Mash the boiled potatoes well. Add grated cheese, cornflour, red chili powder, and salt. Mix thoroughly until smooth and lump-free.
- Roll the mixture into medium-sized balls. Gently flatten each ball slightly.
- Heat vegetable oil in a pan and deep fry the koftas until golden brown. Set aside.
Make the Curry
- Blanch the almonds in boiling water for a few minutes. Peel off the skins and set aside.
- Roughly chop the tomatoes. In a pan, combine the chopped tomatoes and blanched almonds. Add 1/2 cup water, bring to a boil, then remove from heat and let cool.
- Blend the cooled tomato-almond mixture into a smooth puree.
- Heat 2 tablespoons of vegetable oil in a wok or deep pan. Add asafoetida and cumin seeds. Once the cumin seeds begin to splutter, add the bay leaves, mace, peppercorns, cloves, cardamom pods, and black cardamom pod.
- Add ginger paste and saute briefly. Stir in turmeric powder, red chili powder, and coriander powder. Add the tomato-almond puree.
- Cook the puree, stirring occasionally, until the oil starts separating from the tomatoes.
- Stir in the yogurt and cook until the water is absorbed.
- Add cream and cook for 3-4 minutes. Season with salt and sugar to taste.
- Add 1 cup of water and simmer for 10-15 minutes.
- Stir in the dried fenugreek leaves and cook for another 2-3 minutes. Turn off the heat.
- Add the fried koftas to the curry 5 minutes before serving and garnish with fresh coriander leaves.
Recipe Notes
Expert Tips for the Perfect Cheesy Aloo Kofta Curry
- For extra flavor, you can add a teaspoon of garam masala to the curry.
- If you prefer a spicier curry, increase the amount of red chili powder to your liking.
- To make the koftas crispier, you can coat them in a little extra cornflour before frying.
- Feel free to experiment with different types of cheese. A blend of cheddar and mozzarella would also be delicious.
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Recipe Nutrition
Calories: 382kcalCarbohydrates: 51gProtein: 14gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 803mgPotassium: 1367mgFiber: 8gSugar: 8gVitamin A: 1885IUVitamin C: 64mgCalcium: 281mgIron: 3mg
Urvi Sharma
Articles: 4
5 Comments
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Absolutely fantastic! Thanks for the recipe.
This is a fantastic recipe! Thanks for sharing.
I’m excited to make this at home!
This is exactly what I was looking for!
🙂