Aloo Kofta Curry

Ingredients

• Kofta
• 3 medium potatoes, boiled, peeled and mashed
• Salt to taste
• ½ teaspoon garam masala powder
• ½ teaspoon red chilli powder
• 1 tablespoon chopped fresh coriander leaves
• 2 tablespoons corn flour + for coating
• Oil for applying + for deep frying
• Parantha for serving
• Curry
• 2-3 tablespoons oil
• 1 teaspoon cumin seeds
• 2 tablespoons chopped garlic 
• 1 tablespoon chopped ginger
• 2-3 green chillies, chopped
• 2 medium onions, chopped
• Salt to taste
• 1 cup fresh tomato puree
• 1 teaspoon red chilli powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon turmeric powder
• 2 tablespoons cashewnut paste
• ¼ cup grated khoya (mawa)
• 1 tablespoon tomato ketchup
• 2 teaspoons dried fenugreek leaves (kasoori methi)
• ¼ teaspoon garam masala powder    
• 2-3 tablespoons chopped fresh coriander leaves + for garnish

Method

1. To make the curry, heat oil in a non-stick pan, add cumin seeds and once they change colour, add garlic, ginger and green chillies, mix and sauté for 1 minute.
2. Add onions and salt, mix and sauté till golden brown. Add tomato puree, mix well, cover and cook till oil separates.
3. Add red chilli powder, coriander powder, cumin powder and turmeric powder, mix and sauté for 1 minute.
4. Add 2½ cups water and mix well. Add cashewnut paste, mawa and tomato ketchup and mix well. Cover and cook for 5-6 minutes.
5. To make the koftas, take potatoes in a bowl. Add salt, garam masala powder, red chilli powder, coriander leaves and corn flour and mix well.
6. Apply oil on your palms, divide the mixture into equal portions, shape them into balls and coat them with corn flour.  
7. Heat sufficient oil in a kadai, gently slide in the koftas and deep-fry koftas until golden brown in colour. Drain on absorbent paper.
8. Add kasoori methi, garam masala powder and coriander leaves to the gravy and mix   well.
9. Pour the gravy in a serving bowl and arrange the fried koftas on top. Sprinkle coriander leaves and serve hot with paranthas.