Aloo Kofta – Potato Cakes Curry

Hach, another wonderfully heavenly meal, though not so easy anymore. The delicious Aloo Kofta is totally worth his time, because the small potato cakes not only taste very good in the sauce. They can also be perfectly combined with other dishes. Therefore, we usually have two portions of it. One for the Aloo Kofta curry and the second for the next day’s lunch break if they survive so long …

Aloo Kofta - Potato Kofte Curry - Recipe on

Aloo Kofta

In the dough for the Köfte come next crushed potatoes still grated Pecorino. Of course you can also use other cheeses. I also have good experiences with Parmesan and Paneer, but I prefer the mild Pecorino. The whole is rounded off with chopped parsley or coriander and garam masala. The bond is made by corn starch, so you do not need eggs. Alternatively, the whole works well with breadcrumbs. The sauce is basically like the base of any curry: onions, tomatoes and a bunch of spices unite their flavors. To make it a bit creamier, purée a handful of cashews with coconut milk or water. This gives the whole a very special touch and is otherwise a good substitute for cream in cooking.

Aloo Kofta - Potato Kofte Curry - Recipe on

Whether you let the Köfte in the end, by the way, still briefly in the sauce warm, or just as I put it decorative, is completely up to you

By the way …

Did you notice that this is already the ninth Indian court in a row? Slowly it gets tight, even with my creativity but it is coming to an end and I’m happy to cook some pasta again, even if I love Indian just ♥ A dish I would like to share the days with you Dal Bukhara , Last year, I cooked this for my sweetheart’s birthday and at the time I thought what a pity it is that you do not even know the bean in this country . At least I did not know her yet!

Aloo Kofta - Potato Kofte Curry - Recipe on

Learn a bit more Hindi soon?

Aloo – potato

But now fast to the recipe, right?


Since I was asked the day before yesterday if I have a special connection to India, I thought I’ll clarify that briefly. No, I have no connection to India as a country or culture. I just do not like this urdeutsche food very much, weird somehow, right? But pork knuckle and roulade are not to my liking. Also, such dishes as a peasant pot or the classic Buttercremetorte. That’s why you’ll almost certainly never find it here. But the Asian cuisine (India, Japan, …) is very close to my taste, provided it is nothing too exotic. I really do not have to eat chicken feet

Last year it did me the Indian kitchen and since then I just like cooking indian. That’s always so easy and incredibly delicious.

But now to my current motivation . I just want to show you how easy it is to cook indian and how damn tasty that is. True to the motto, do not be afraid of foreign kitchens ! In addition, it is incredibly healthy, because on the one hand the dishes contain all ginger and especially the Dals provide with the legumes for proper protein.

And if this is over here on sunday (on friday it’s still pizza ), then i will take care of the turkish-persian-arabic cuisine again .


Aloo Kofta – Potato Cakes Curry

To press
  • 200 – 250 g potatoes (floury-boiled substitute predominantly solid-boiling)
  • 40 g cheese (Pecoriono *, Parmesan *, Paneer *, …)
  • 0,25 tsp ground chillies or 0,5 tsp deggi mirch or 0,5 tsp paprika (mild)
  • 0.25 TL Garam Masala
  • 1.5 tablespoons of corn starch
  • 1 tablespoon chopped parsley / coriander
  • 50g onions
  • 150 g of tomatoes or passata (passed tomatoes)
  • 20 g cashews
  • 2 tablespoons of coconut milk or water
  • 2 tablespoons of cream or coconut milk
  • 1 bay leaf
Ginger garlic paste
  • 10 g of ginger
  • 2 cloves of garlic
ground spices
  • 0.5 tsp coriander
  • 0.5 teaspoon cumin
  • 0,5 TL Garam Masala
  • 0,25 tsp ground chillies or 0,5 tsp deggi mirch or 0,5 tsp paprika (mild)
  • 0.25 tsp turmeric
  • 2 tablespoons ghee / oil
  • Oil for frying the köfte
  • salt
  • lemon juice
Preparation of the Köfte
  1. Wash potatoes and either cook with peel or steamed peeled. Grate the cheese finely and wash the coriander / parsley and cut into small pieces.
Preparation of the sauce
  1. Peel the onions and finely dice them. Wash tomatoes and dice. Peel ginger and garlic and finely grate / squeeze / mortar. Soak cashews in hot water for 10 minutes, then finely puree with 2 tablespoons of coconut milk or water with a blender or in a multi-coater. Provide the ground spices.
Preparation of the sauce
  1. Heat the oil / ghee in a pan on a medium heat, add the bay leaf and fry the onions until golden brown. Add ginger-garlic paste and fry until the characteristic scent liberates. Then add the tomatoes and ground spices. Stir fry until the tomatoes are cooked and oil settles on the pan. Remove from the hob and allow to cool. Pour into a suitable container and puree, if necessary add some water or coconut milk.
  2. Return the sauce base to the pan. Add the cashew coconut milk puree. Add enough water to make a thick sauce (about 60 ml). Bring the sauce to a boil and let it simmer on low heat. Just before serving, add 2 tablespoons of cream (substitute coconut milk). Season with salt and lemon juice.
Preparation of the Köfte
  1. Press the cooked cooled potatoes through a potato press or crush with a potato masher. Add grated cheese, garam masala, chilli and cilantro. Mix in well, then add 1.5 tablespoon of cornstarch. If the mass is not firm enough, add some more cornstarch.
  2. Heat enough oil in a suitable pan / pot (At least 2 cm high, check the temperature with a wooden spoon, if there are air bubbles, if the oil is hot enough). From the potato mass, first make a small ball (⌀ = 2 cm) and add it to the hot fat. Should the ball disintegrate, add some cornstarch to the remaining mass.
  3. From the mass according to your choice and shape balls (⌀ ~ 3 cm) or flattened balls form. Bake this portion of sauce in hot fat until golden brown and then place it on paper towels to drain off.
  4. Now either add the kofte in the sauce or arrange the sauce on deep plates / bowls and put the kofte in it. Serve with rice and garnish with fresh coriander leaves.
* tested by me!

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