Kofta Aloo Curry | Meatballs Potato Curry || How to make kofta aloo curry with step-by-step photos
Kofta aloo curry is one of the most favorite and traditional dishes. the origin came from Mughal Empire cuisine in the Indian subcontinent. where this kofta used to be served on the royal dining table. gradually this delicious meatball curry spread worldwide, especially in Asian countries. Kofta aloo curry is actually a flavored and delicious gravy-base curry
A Pakistani-style meatball curry. Moist
meatballs and potatoes are cooked in a thick smooth curry sauce with some basic
spices.
I grew up eating delicious homemade Pakistani
food from my mother. Since I have learned from her I have the same approach to
cooking. I like to show that cooking can be easy and with simple ingredients, you can make delicious meals. If you are new to cooking in general or are
excited to learn South Asian food, I recommend starting with simple recipes.
This is definitely a great recipe to start off with and will quickly become a favorite.
There are several methods to cook this curry. but
I made it in my style. I have shared a few meatball curry recipes in my earlier post
but this is another version that is quite super soft, spongy, and juicy
meatballs that can be added to many other dishes other than
kofta curry like kadhi kofta, palak aloo, tahari, pulao, etc
In additional ingredients. I added potatoes with meatballs as my elder brother wants potatoes in each meal. a potato lover. if he had the option he would have just eaten potatoes 😊 but if you don’t like can be skipped of your choice.
For the best result follow my detailed step-by-step photo, instructions, and tips above the recipe card
Recipe
notes:
- I used 80% boneless beef meat along with 20% fat for making meatballs Some amount of fat will bring flavor to meatballs and keep them moist. You can also use ground mutton or lamb if you don’t use beef.
- Must fry meatballs before putting them in gravy to prevent broken and hard meatballs
- Gram flour or roasted chickpea work as a binding agent in meatballs but the ratio of roasted chickpea or gram flour in meatballs should not be more than 30% as adding more quantity of binding ingredients your meatballs will turn hard and dry
- Grinding meat with onion makes kofta soft and juicy
- This curry is great served with rice, naan, chapati/roti, Side of salad would be nice. If you make it a little spicy you can always serve a side of whipped regular yogurt that has salt/pepper.
For more Similar Recipes:
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To begin this recipe firstly take all veggies and prepare them all
Rinse and keep
the potatoes in water to prevent blackishly
Dry roast the
gram flour for a minute
Mix fried brown
onion with yogurt set aside
Combine red chili powder, Kashmiri red chili powder, crushed coriander powder, salt,zeera powder, and turmeric powder in a small bowl. Pour a little water and dissolve them very well set aside
In the food processor add chopped onion, ginger, and garlic. blend them together for a minute
Next, add meat pieces to the food processor
Begin to blend the meat till smooth and fine
paste
Mix roasted gram flour, chopped coriander leaves, green chilies, turmeric powder, crushed red chili, gram masala, salt, and oil
Stir to mix well till everything is incorporated
Lightly grease your hand and shape it into meatballs. I usually yield 12-15 meatballs in half a kg of meat
Heat the medium-hot oil. and fry 4-6 meatballs in one batch until turn light brown
Fry all meatballs the same way
Heat the oil in a separate pot. I used the same oil in which meatballs are fried, Put cardamoms, cloves, and cinnamon sticks in the oil. Let them crackle for seconds and then add ginger garlic paste
Sauté ginger garlic paste for a minute on medium flame. Then add the spice mixture to the pot
Cook masala until the water gets reduced, Put potatoes in masala
Roast them for 2-3 minutes on medium flame till the oil is separated. Next, add the yogurt-onion mixture. Mix everything very well
Pour the little water into the masala using the yogurt-onion mixture plate
Bring it to a boil and put fried meatballs into the curry. Gently roast meatballs with aloo masala
Once the oil is starting to be separated from
the masala
Pour water as much as you want to keep the gravy
consistency
Let them further cook for around 10-15 minutes on
medium flame
Towards the end sprinkle gram masala powder and
simmer for 5 minutes on a very low flame
Transfer the kofta aloo curry to the serving
bowl.
Serve kofta aloo curry with chapattis and rice
Enjoy and Share!
Meatballs Potato Curry is one of the most favorite and traditional recipes. the origin came from Mughal Empire cuisine in the Indian subcontinent.
Ingredients for Meatballs:
- 500g, beef with fat
- 2 tbsp, roasted gram flour/chickpeas
- 1 medium-sized, onion chopped
- 25g, ginger chopped
- 20g, garlic cloves
- A handful, of fresh coriander, leaves chopped
- 3-4 pcs, green chilies
- ½ tsp, basic gram masala
- 1/3 tsp, turmeric powder
- 2 tbsp, oil
- ½ tsp, red chili flakes
- 1 tsp, crushed cumin powder
- Salt to taste
For Gravy:
- 3 tbsp, fried brown onion
- 1 tsp, ginger garlic paste
- 50g, yogurt beaten
- 1 tsp, Kashmiri red chili powder
- 1 tsp, cumin powder
- Salt to taste
- ½ tsp, crushed coriander powder
- 1 tsp, red chili powder
- ½ tsp, turmeric powder
- ½ cup, of ghee or oil
- 2 pods, green cardamoms
- 1 stick, of cinnamon
- 2 pcs, cloves
Other Ingredients:
- 3-4 potatoes, long sliced optional
- 3-4 eggs, boiled for serving
- 2 tbsp, freshly chopped coriander leaves
- 2-3 pcs, green chilies chopped
- ½ tsp,garam masala
- To begin this recipe firstly take all veggies and prepare them all
- Rinse and keep the potatoes in water to prevent blackishly
- Dry roast the gram flour for a minute
- Mix fried brown onion with yogurt set aside
- Combine red chili powder, Kashmiri red chili powder, crushed coriander powder, salt,zeera powder, and turmeric powder in a small bowl
- Pour a little water and dissolve them very well set aside
- In the food processor add chopped onion, ginger, and garlic
- Blend them together for a few minutes
- Next, add meat pieces to the food processor
- Begin to blend the meat till smooth and fine paste
- Mix roasted gram flour, chopped coriander leaves, green chilies, turmeric powder, crushed red chili, gram masala, salt, and oil
- Stir to mix well till everything is incorporated
- Lightly grease your hand and shape it into meatballs
- I usually yield 12-15 meatballs in half a kg of meat
- Heat the medium-hot oil
- Fry 4-6 meatballs in one batch until turn light brown
- Fry all meatballs the same way
- Heat the oil in the separated pot
- I used the same oil in which meatballs are fried
- Put cardamoms, cloves, and cinnamon sticks in the oil
- Let it crackle for seconds and then add ginger garlic paste
- Sauté ginger garlic paste for a minute on medium flame
- Then add the spice mixture to the pot
- Cook masala until the water is reduced
- Put potatoes in masala and roast them for 2-3 minutes on medium flame till the oil is separated
- Next, add the yogurt and onion mixture
- Mix everything very well
- Pour the little water into the masala using the yogurt-onion mixture plate
- Bring it to a boil and put fried meatballs into the curry
- Gently roast meatballs with aloo masala
- Once the oil is starting to be separated from the masala
- Pour water as much as you want to keep the gravy consistency
- Let them further cook for around 10-15 minutes on medium flame
- Towards the end sprinkle gram masala powder and simmer for 5 minutes on a very low flame
- Transfer the kofta aloo curry to the serving bowl
- Garnish it with the boiled eggs and coriander leaves
- Serve kofta aloo curry with chapattis and rice
Have you any doubts about this blog kindly let me know
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