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Aloo ke kofte By Chef Pankaj Bhadouria
Aloo Ke Kofte is a unique vegetarian main course dish. Chef Pankaj Bhadouria shares the recipe in detail.
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INGREDIENTS
For Aloo ke kofte
3 boiled & mashed potatoes
2 tbsp all-purpose flour
1 tbsp cornflour
salt to taste
2 tbsp khoya
1 tbsp mixed dry fruits
1/4 tsp orange food colour
oil for frying
3-4 tbsp oil
1 tsp cumin seeds
1 cup chopped onion
1 tsp turmeric powder
1 tsp red chilli powder
1 tbsp coriander powder
1 tbsp garam masala powder
1 tbsp ginger & garlic paste
1 cup chopped tomatoes
water as required
2 tbsp tomato puree
1 tsp dried fenugreek leaves
1 tbsp cream
dry fenugreek leaves for garnish
cream for garnish
coriander sprig for garnish
PREPARATION
- Mash the boiled potatoes in a bowl. Add all-purpose flour, cornflour, salt and mix well.
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- Transfer 50 gms of this mixture to another small bowl, add khoya, mixed dry fruits, a pinch of orange food colour and mix well.
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- Make balls of the first potato mixture and flatten it out. Place the stuffing in and wrap it properly with the first potato mixture.
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- Dust it with all-purpose flour and make it into a ball.
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- Fry the kofta balls in hot oil until golden brown.
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- Heat oil in a pan and add cumin seeds, chopped onions, a pinch of salt and sauté till translucent.
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- Add turmeric powder, red chilli powder, coriander powder, garam masala powder, ginger garlic paste, & sauté. Add chopped tomatoes and cook until tomatoes get soft.
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- Cool the masala and blend it into a puree.
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- Transfer the puree to the pan and let it cook.
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- Add water, tomato puree and mix well.
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- Add dry fenugreek leaves, cream and mix well.
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- Serve hot by pouring it over the kofta balls. Garnish with dry fenugreek leaves, cream and fresh coriander leaves.
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