How to make Kofta Curry -
Stuffed koftas served with a spinach based gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : potatoes (आलू), Onion (प्याज़ )
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Kofta Curry checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Tamatar Bhujia Carrot Puree (For Babies Between 4-6 Months) Soppina Palya Walnut Pesto in Sweet Potatoes
Kofta Curry Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kofta Curry Recipe
potatoes boiled and mashed 3-4 medium
Onion
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Green chillies chopped 3-4
Garlic chopped 4-5 cloves
Tomato deseeded & chopped 1 medium
Cornflour/ corn starch 1 tablespoon
Cheese grated 1/4 cup
Red chillies crushed 1 teaspoon
Oil 2 tablespo to shallow fry
Cumin seeds 1 teaspoon
Onions grated 3 medium
Ginger-garlic paste 1 1/2 tablespoons
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Spinach blanched and pureed 3 bunches
Lemon juice 1 tablespoon
Fresh cream 3 tablespoons
Method
Step 1
Take mashed potatoes in a bowl, add salt, half the chopped coriander leaves, half the chopped green chillies, cornstarch and mix well. Make eight equal sized balls and keep aside. For stuffing mix grated cheese, chopped tomato, salt and crushed red chillies.
Step 2
Make eight equal sized balls. Stuff the cheese mixture into the potato balls and roll to seal the stuffing. Heat sufficient oil in a kadai and deep fry the koftas till golden. Drain onto an absorbent paper and keep aside. Heat two tablespoons of oil in a pan.
Step 3
Add cumin seeds, grated onions, chopped garlic and sauté till it starts to change the colour. Add ginger-garlic paste, remaining chopped green chillies, coriander powder, cumin powder and sauté.
Step 4
Add a little water and cook for two to three minutes. Add spinach puree, lemon juice and mix well. Add cream and simmer for a couple of minutes. Slice the koftas into two.
Step 5
To serve pour gravy in a plate and place the koftas over it. Garnish with the remaining chopped coriander leaves.
Nutrition Info
Calories : 1501 Kcal
Carbohydrates : 153.5 gm
Protein : 32.3 gm
Fat : 84.4 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
