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Potato Kofta Curry

Chef.Foodie's picture
For koftas
  Potatoes 500 Gram
  Onion 50 Gram (A)
  Green chili 1
  Coriander leaves 1 Tablespoon (A, A Few)
  Salt To Taste
  Bengal gram flour 50 Gram
  Water 1 Cup (16 tbs)
  Oil 2 Cup (32 tbs) (For Deep Frying)
For green chutney
  Coriander leaves 1⁄2 Bunch (50 gm) (B)
  Onions 5 Small (B)
  Cumin 1 Pinch
  Coconut 1 Tablespoon (A)
  Lime juice To Taste
For sauce
  Chili powder 1 Teaspoon (Leveled)
  Coriander powder 10 Milliliter (1 Dsp Level)
  Turmeric 1⁄4 Teaspoon
  Garlic flakes 4
  Onion 25 Gram (1/4 Onion, C)
  Coconut 1⁄2 (B)
  Poppy seeds 50 Gram
  Onion 1 , sliced (D)
  Tomatoes 150 Gram (2 Medium Sized)
  Oil 1 Tablespoon
  Coriander leaves 1 Tablespoon (1 Few, C)

1. Peel potatoes. Boil in salted water. Drain and dry. Mash.
2. Add chopped onion (a), coriander leaves (a), green chilli and salt.
3. Shape into balls. Press down in centre.
4. Grind chutney ingredients to a fine paste.
5. Stuff kofta balls with prepared chutney. Close. Dip in gram flour batter and deep fry.
6. Grind to a fine paste: chilli powder, coriander powder, turmeric, garlic, and onion (c)
7. Grind coconut (b) and poppy seeds separately.
8. Heat oil. Add sliced onion (d) and fry till golden brown.
9. Add ground spices. Fry well over slow fire.
10. Add chopped tomatoes. Cook for another 10 minutes, adding more water as desired.
11. Add poppy seeds mixed in 1 cup water. Simmer for 5 minutes.
12. Add ground coconut mixed in another cup of water. Bring to boil.
13. Add salt. Check for seasoning. Add fried koftas. Boil for 2 minutes.
14. Add chopped coriander leaves (c) and remove.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish
Everyday, Healthy
Preparation Time: 
10 Minutes

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