Stuffed Aloo Kofta Curry is a very popular and loved accompaniment with roti, chapati or paratha. Chef Ruchi Bharani teaches this simple and easy to cook stuffed potato which is quick to make homemade gravy recipe.
Ingredients:
3 boiled Potatoes
1/4 cup Carrot, French Beans, Green Peas (Steamed)
2 Green Chillies (finely chopped)
Salt
Coriander Leaves (chopped)
1 Onion (chopped)
2 Garlic Cloves
1 pc Ginger
1 tbsp Cashew Nuts
1/2 tsp Garam Masala
1/2 tsp Red Chilli Powder
1/4 tsp Coriander Cumin seed powder
1/4 tsp Cumin Seed Powder
1 & 1/2 tbsp Ghee
2 pc Cinnamon, Clove and Cardamom
3 Tomatoes (boiled and pureed)
1/2 tsp Sugar
1 & 1/2 tbsp Cream
1/2 tsp Kasuri Methi (Optional)
Method:
- Peel the semi cooked boiled potatoes and cut a thick slice
- Scoop out the potatoes and to the scooped out mashed potatoes add the vegetables, green chillies, salt and mix well.
- Stuff the potato with the vegetable stuffing and join the ends with a toothpick.
- Deep fry the potatoes for about 2 mins and get them out on a kitchen towel
- Grind onion, garlic cloves, ginger, cashew nuts, garam masala, red chilli powder, coriander cumin seed powder, cumin seed powder and make a smooth paste
- Heat ghee and put cinnamon,clove, cardamom
- Add the onion paste and saute it for atleast 5 mins
- Add the tomato puree and cook it for atleast 6 - 7 mins
- Add cream and stir occasionally
- Keep adding water as per your need and add some coriander leaves, salt, water
- Crush some kasuri meethi and add it to the curry
- Add the left over stuffing to the potatoes and mix them well
- Remove the toothpick and put them in a serving bowl
- Pour in the gravy from top and the dish is ready to be served.
Ingredients:
3 boiled Potatoes
1/4 cup Carrot, French Beans, Green Peas (Steamed)
2 Green Chillies (finely chopped)
Salt
Coriander Leaves (chopped)
1 Onion (chopped)
2 Garlic Cloves
1 pc Ginger
1 tbsp Cashew Nuts
1/2 tsp Garam Masala
1/2 tsp Red Chilli Powder
1/4 tsp Coriander Cumin seed powder
1/4 tsp Cumin Seed Powder
1 & 1/2 tbsp Ghee
2 pc Cinnamon, Clove and Cardamom
3 Tomatoes (boiled and pureed)
1/2 tsp Sugar
1 & 1/2 tbsp Cream
1/2 tsp Kasuri Methi (Optional)
Method:
- Peel the semi cooked boiled potatoes and cut a thick slice
- Scoop out the potatoes and to the scooped out mashed potatoes add the vegetables, green chillies, salt and mix well.
- Stuff the potato with the vegetable stuffing and join the ends with a toothpick.
- Deep fry the potatoes for about 2 mins and get them out on a kitchen towel
- Grind onion, garlic cloves, ginger, cashew nuts, garam masala, red chilli powder, coriander cumin seed powder, cumin seed powder and make a smooth paste
- Heat ghee and put cinnamon,clove, cardamom
- Add the onion paste and saute it for atleast 5 mins
- Add the tomato puree and cook it for atleast 6 - 7 mins
- Add cream and stir occasionally
- Keep adding water as per your need and add some coriander leaves, salt, water
- Crush some kasuri meethi and add it to the curry
- Add the left over stuffing to the potatoes and mix them well
- Remove the toothpick and put them in a serving bowl
- Pour in the gravy from top and the dish is ready to be served.
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