Kofta Aloo Curry Recipe

        

                                                                    

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-based 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 at your choice.

For the best result, follow my detailed step-by-step photo, instructions, and tips above the recipe card.d

                                             

Recipe notes:

I used 80% boneless beef meat along with 20% fat for making meatballs. A little fat adds flavor and keeps the meatballs moist. If you prefer, you can also use ground mutton or lamb instead of beef. It's important to fry the meatballs before adding them to the gravy to help prevent them from breaking and becoming hard. For binding, gram flour or roasted chickpeas work well, but you should limit their amount to no more than 30% of the mixture. Adding too much of these ingredients can make the meatballs tough and dry. Grinding the meat with onion helps to keep the kofta soft and juicy. This curry pairs beautifully with rice, naan, or chapati. A side salad would complement the meal nicely. If you like it a bit spicy, serve it with a side of whipped yogurt seasoned with salt and pepper.

For more Similar Recipes:

Kofta curry

Malai kofta

Nurgesi kofta

                                            

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To begin this recipe, first take all the veggies and prepare them   

                   

Rinse and keep the potatoes in water to prevent blackening.
                           

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, and set them 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 tilla 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 they turn light brown

                    

Fry all the meatballs the same way.

                      

Heat the oil in a separate pot. I used the same oil in which the meatballs are fried. Put cardamoms, cloves, and cinnamon sticks in the oil. Let them crackle for seconds, and then add ginger garlic paste.

                        

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

                

Cook the asala until the water is reduced. Put potatoes in the 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 starts to be separated from the masala 

            

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

                

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

                  

Towards the e, nd 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 ric.e

                      

Enjoy and Share!

       

                                                                  

Kofta Aloo Curry
Author: Sana Rasheed
Preparation Time: 30 mins
Cooking time: 20 mins

Total time: 50 mins
Servings: 6

Recipe Category: Non-veg

Cuisine: Pakistani
Calories per serving: 165 kcal

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 c, chopped
7. 3-4 pcs, green chilies
8. ½ tsp, basic gram masala
   
9. 1/3 tsp turmeric powder
10. 2 tbsp, il
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 of 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, first take all the veggies and prepare them
2. Rinse and keep the potatoes in water to prevent blackening
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 bow.l
6. Pour a little water and dissolve them very well, and set them 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 tilla  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 they turn light brown
17. Fry all the meatballs the same way
18. Heat the oil in a separate pot
19. I used the same oil in which the egg rollsre fried
20. Put cardamoms, cloves, and cinnamon sticks in the oil
21. Let it crackle for seconds, and then add ginger garlic paste
22. Sautéthe  ginger garlic paste for a minute on medium flame
23. Then add the spice mixture to the pot
24. Cook the 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 the fried meatballs into the curry
30. Gently roast meatballs with aloo masala
31. Once the oil starts to be separated from the masala 
32. Pour as much water 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. Not to be duplicated, rewritten, or published without permission- Thank you!

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