Yummy Traditional : Non Veg

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-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.

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

Serve kofta aloo curry with chapattis and ric.e

Enjoy and Share!

Homemade Stock Recipe

Homemade Stock Recipe | Homemade Chicken Stock | How to Make Homemade Chicken Broth with step-by-step photos

Homemade Stock is known as a flavored and aromatic Yakhni that is used as the base of many recipes, such as Chinese dishes, soup, pulao, etc. It has a delicious flavor and is wonderfully nutritious. Once you learn how to make homemade stock, you will be hooked for life, just like stock.

Here I am giving both veggie and non-veggie stock. Just keep in mind, this is actually very simple and easy to do while you prepare other food or go on with your day. A better choice than store-bought stock is pure and hygienic, so you can store more than a month for later.

To prepare chicken stock, use chicken with bones, including some additional whole spices. Likewise, to make veggie stock, you just have to skip the chicken and chicken powder as well as add 1 more additional spice, so let's go below what I have explained

Note, after cooking the stock, just mix 2 pinches of lemon color to bring a bright and beautiful color to the stock, so let's begin

If you have tried this Homemade Chicken Broth, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Thoroughly wash the chicken under running water and set it aside.

Take all ingredients and prepare all the veggies that are required in the recipe.

Pour 1 jug of water along with the chicken pieces, and bring to a boil once

Now add all the whole spices to the chicken, stir to mix well, and add the remaining whole spices.

Bring it to a boil, then cover the lid and allow to cook for around 30-40 minutes on medium-low flame, keep on stirring occasionally

Take another deep pot/pan, pour water, bring it to a boil, then add all spices to it. At this stage, you can add tomato and spinach as well, and stir to mix well further.

Cover the lid and allow to cook for about 30 minutes on medium-low flame.

Now Strain both stocks through a strainer, mix lemon juice in the veggie stock.

Both stocks are ready to use in a recipe. At this stage, you adjust the salt and add lemon yellow food color, stirring to mix well.

You can store it in a bottle/jar or container for up to a month.

Kofta Aloo Curry Recipe

Homemade Stock Recipe

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