Tag Archives: Aloo Kofta Curry

Aloo Kofta Curry Recipe | How To Make Aloo Kofta Gravy | Veg Kofta Recipe By Smita Deo

Aloo Kofta Curry Recipe | How To Make Aloo Kofta Gravy | Veg Kofta Recipe By Smita Deo

Veg Kofta Curry Recipe | Aloo Kofta Recipe | Potato Kofta Curry | Veg Curry | Veg Gravy | Aloo Curry | How To Make Aloo Kofta | Get Curried | Authentic Recipe By Smita Deo | 🥔🧆🍛

Learn how to make Aloo Kofta Curry with our Chef Smita Deo
00:00 – Introduction
Aloo Kofta Curry is a delicious North-Indian recipe that is prepared with potatoes koftas & creamy gravy. This vegetarian main course dish is easy to cook and full of flavors. Garnish this lip-smacking delicacy with coriander leaves and serve it with steamed rice or Paratha.

Aloo Kofta Curry Ingredients –
0:24 – To Make Masala Paste
2 Tbsp Oil 🛢️
10 Almonds
10 Cashew Nuts
3 Garlic Cloves (finely chopped) 🧄
1 Inch Ginger (finely chopped)
2 Onions (sliced) 🧅
2 Tomatoes (chopped) 🍅
1 Cup Water
1/2 cup Yogurt (beaten)
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Garam Masala Powder

2:25 – To Make gravy
2 Tbsp Ghee (Clarified butter) 🧈
1-inch Cinnamon Sticks
1 Star Anise
2 Green Cardamoms
Masala Paste
1/2 Ltr water
Salt 🧂
2 tsp Fresh Cream

3:55 – To make aloo kofta
3 Potatoes (boiled & peeled) 🥔
Salt 🧂
2 Green Chillies (finely chopped)
10 -15 Raisins
1 Tbsp Cashew Nuts (chopped)
Coriander Leaves 🌿 (finely chopped)
1/2 tsp Dried Raw Mango Powder
1/2 tsp Fennel Seeds Powder
2-3 Tbsp Oil

6:13 – To Serve Aloo Kofta Curry
Aloo Kofta 🧆
Gravy 🍛
Coriander Leaves
Fresh Cream

Potato Curry Recipes –
Kashmiri Dum Aloo Recipe –
Aloo Chicken Curry Recipe –
Aloo Mutton Curry Recipe –

#AlooKoftaCurry #VegKoftaCurry #GetCurried #SmitaDeo

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What Is Kofta?
Kofta (کوفتہ ) is a family of meatball or meatloaf dishes found in the Indian subcontinent, South Caucasian, Middle Eastern, Balkan, and Central Asian cuisines. In the simplest form, koftas consist of balls of ground meat – usually beef, chicken, lamb or mutton, pork, or a mixture – mixed with spices or onions. In Muslim cultures, pork is not commonly used. In many areas in India, beef is not commonly used. In Greece and Cyprus, vegetarian versions are known as hortokeftedes, and often eaten during fasting periods such as Lent. An uncooked version is also made in Turkey, called çiğ köfte. In India, vegetarian varieties may use potato, calabash, paneer, or banana. In Europe, kofta is often served in a fast-food sandwich in kebab shops. Koftas in India are usually served cooked in a spicy curry and are eaten with boiled rice or a variety of Indian bread. In Iran, Iraq, Pakistan and Armenia, koftas are served with gravy, as dry variations are considered to be kebabs. Shrimp and fish koftas are found in South India, West Bengal, and some parts of the Persian Gulf.


आलू कोफ़्ता करी | Aloo Kofta Curry  | Sanjeev Kapoor Khazana

आलू कोफ़्ता करी | Aloo Kofta Curry | Sanjeev Kapoor Khazana

Move over the paneer and ghia kofte and try this superb aloo kofte with a fabulous gravy. Share your reviews with us in the comments.



3 medium potatoes, boiled, peeled and grated
½ cup grated cottage cheese
½ cup grated processed cheese
Salt to taste
½ tsp coriander powder
½ tsp chaat masala + sprinkle
¼ tsp green cardamom powder
4 tbsps chopped fresh coriander
2-3 tbsps cornflour
2 tbsps + 2 tsps oil + to deep fry
½ inch cinnamon stick
1 bay leaf
½ tsp cumin seeds
3 medium onions, roughly chopped
10-12 cashew nuts
2 large tomatoes, roughly chopped
2 green chillies, roughly chopped
½ inch ginger, roughly chopped
5-6 garlic cloves
½ tsp red chilli powder
½ tsp coriander powder
A pinch of turmeric powder
A pinch of dried fenugreek leaves (kasuri methi) powder
½ tsp Tata Sampann Garam Masala
2 tsps fresh cream
Coriander sprig for garnish


1. Mix potatoes, cottage cheese, processed cheese, salt, coriander powder, chaat masala, half the green cardamom powder and half the coriander in a bowl.
2. Add cornflour and mix well.
3. Heat sufficient oil in a kadai. Grease palms with little oil and divide the mixture into 12 equal portions. Roll the prepared koftas in cornflour and deep fry on medium heat till golden brown and crisp.
4. Drain on an absorbent paper and set aside.
5. For the gravy, heat 2 tbsps oil in a deep nonstick pan. Add cinnamon, bay leaf and cumin seeds and sauté till fragrant.
6. Add onions and sauté till translucent. Add cashewnuts, tomatoes, green chillies, salt and mix well.
7. Add ginger, garlic and sauté for a minute. Add1 cup water and mix well. Cover and cook on medium heat for 5 minutes.
8. Transfer in a bowl and allow to cool. Discard the bay leaf, transfer in a blender jar, add ½ cup water and blend to coarse paste.
9. Heat 2 tsps oil in the same pan. Add red chilli powder, coriander powder, turmeric powder and salt and mix well.
10. Add the ground paste, ½ cup water and mix well. Cover and cook for 5-7 minutes.
11. Add ½ cup water, remaining coriander, kasuri methi powder and remaining green cardamom powder, Tata Sampann Garam Masala and mix well. Cover and cook for 2 minutes more.
12. Add fresh cream and mix well.
13. Transfer the gravy in serving bowl, place the prepared koftas on top.
14. Drizzle some fresh cream and serve hot garnished with coriander sprig.

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