Kofta Aloo Curry Recipe - Yummy Traditional

Kofta Aloo Curry Recipe

        
                                                                    
Kofta-aloo-curry-recipe-with-step-by-step-photos


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.


                                            
kofta-aloo-curry-recipe


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 koftapalak alootaharipulao, 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

                                             
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Recipe notes:

  1. 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.
  2. Must fry meatballs before putting them in gravy to prevent  broken and hard meatballs
  3. 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
  4. Grinding meat with onion makes kofta soft and juicy
  5. 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:

Kofta curry

Malai kofta

Nurgesi kofta


                                            
kofta-aloo-curry


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kofta aloo curry

To begin this recipe firstly take all veggies and prepare them all                             

prepare-veggies

Rinse and keep the potatoes in water to prevent blackishly
                           

put-potato-in-water

Dry roast the gram flour for a minute

                       

dry-roast-gram-flour

Mix fried brown onion with yogurt set aside

                            

mix-yogurt-fried-onion

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

                           
dissolve-powder-spices-in-water


In the food processor add chopped onion, ginger, and garlic. blend them together for a minute


blend-onion

Next, add meat pieces to the food processor             

add-meat-into-the-blender

Begin to blend the meat till smooth and fine paste

                            

fine-meat

Mix roasted gram flour, chopped coriander leaves, green chilies, turmeric powder, crushed red chili, gram masala, salt, and oil

                        

add-masala-powder-to-the-meat

Stir to mix well till everything is incorporated

                  

mix-ground-meat-with-spices-powder

Lightly grease your hand and shape it into meatballs. I usually yield 12-15 meatballs in half a kg of meat

                      

make-meatballs

Heat the medium-hot oil. and fry 4-6  meatballs in one batch until turn light brown

                    

fry-kofta-in-medium-flame

Fry all meatballs the same way

                      

prepare-all-meatballs

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

                        

heat-oil-and-add-whole-spices

Sauté ginger garlic paste for a minute on medium flame. Then add the spice mixture to the pot

                

cook-masala

Cook masala until the water gets reduced, Put potatoes in masala 

                     

cook-masala-and-add-potato

Roast them for 2-3 minutes on medium flame till the oil is separated. Next, add the yogurt-onion mixture. Mix everything very well

                             

roast-aloo-with-masala

Pour the little water into the masala using the yogurt-onion mixture plate

               

add-water-in-the-masala



Bring it to a boil and put fried meatballs into the curry. Gently roast meatballs with aloo masala

                    

add-meatballs-and-roast

Once the oil is starting to be separated from the masala 

            

once-oil-is-separated-from-masala

Pour water as much as you want to keep the gravy consistency

                

pour-water-in-curry

Let them further cook for around 10-15 minutes on medium flame

                  

cook-curry-further

Towards the end sprinkle gram masala powder and simmer for 5 minutes on a very low flame

                 

sprinkle-gram-masala

Transfer the kofta aloo curry to the serving bowl. Garnish it with the boiled eggs and coriander leaves

                 

transfer-to-the-serving-bowl-and-garnish


Serve kofta aloo curry with chapattis and rice

                      

serve-kofta-with-rotis

Enjoy and Share!

       

kofta-aloo-curry



                                                                  


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:

  1. 500g, beef with fat
  2. 2 tbsp, roasted gram flour/chickpeas
  3. 1 medium-sized, onion chopped
  4. 25g, ginger chopped
  5. 20g, garlic cloves
  6. A handful, of fresh coriander, leaves chopped
  7. 3-4 pcs, green chilies
  8. ½ tsp, basic gram masala
  9. 1/3 tsp, turmeric powder
  10. 2 tbsp, oil
  11. ½ tsp, red chili flakes
  12. 1 tsp, crushed cumin powder
  13. Salt to taste

For Gravy:

  1. 3 tbsp, fried brown onion
  2. 1 tsp, ginger garlic paste
  3. 50g, yogurt beaten
  4. 1 tsp, Kashmiri red chili powder
  5. 1 tsp, cumin powder
  6. Salt to taste
  7. ½ tsp, crushed coriander powder
  8. 1 tsp, red chili powder
  9. ½ tsp, turmeric powder
  10. ½ cup, of ghee or oil
  11. 2 pods, green cardamoms
  12. 1 stick, of cinnamon
  13. 2 pcs, cloves

Other Ingredients:

  1. 3-4 potatoes, long sliced optional
  2. 3-4 eggs, boiled for serving
  3. 2 tbsp, freshly chopped coriander leaves
  4. 2-3 pcs, green chilies chopped
  5. ½ tsp,garam masala 
How to make the Kofta Aloo?

  1. To begin this recipe firstly take all veggies and prepare them all
  2. Rinse and keep the potatoes in water to prevent blackishly
  3. Dry roast the gram flour for a minute
  4. Mix fried brown onion with yogurt set aside
  5. Combine red chili powder, Kashmiri red chili powder, crushed coriander powder, salt,zeera powder, and turmeric powder in a small bowl
  6. Pour a little water and dissolve them very well set aside
  7. In the food processor add chopped onion, ginger, and garlic
  8. Blend them together for a few minutes
  9. Next, add meat pieces to the food processor
  10. Begin to blend the meat till smooth and fine paste
  11. Mix roasted gram flour, chopped coriander leaves, green chilies, turmeric powder, crushed red chili, gram masala, salt, and oil
  12. Stir to mix well till everything is incorporated
  13. Lightly grease your hand and shape it into meatballs
  14. I usually yield 12-15 meatballs in half a kg of meat
  15. Heat the medium-hot oil
  16. Fry 4-6  meatballs in one batch until turn light brown
  17. Fry all meatballs the same way
  18. Heat the oil in the separated pot
  19. I used the same oil in which meatballs are fried
  20. Put cardamoms, cloves, and cinnamon sticks in the oil
  21. Let it crackle for seconds and then add ginger garlic paste
  22. Sauté ginger garlic paste for a minute on medium flame
  23. Then add the spice mixture to the pot
  24. Cook masala until the water is reduced
  25. Put potatoes in masala and roast them for 2-3 minutes on medium flame till the oil is separated
  26. Next, add the yogurt and onion mixture
  27. Mix everything very well
  28. Pour the little water into the masala using the yogurt-onion mixture plate
  29. Bring it to a boil and put fried meatballs into the curry
  30. Gently roast meatballs with aloo masala
  31. Once the oil is starting to be separated from the masala 
  32. Pour water as much as you want to keep the gravy consistency
  33. Let them further cook for around 10-15 minutes on medium flame
  34. Towards the end sprinkle gram masala powder and simmer for 5 minutes on a very low flame
  35. Transfer the kofta aloo curry to the serving bowl
  36. Garnish it with the boiled eggs and coriander leaves
  37. Serve kofta aloo curry with chapattis and rice
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