Aloo Kofta (Stuffed potato curry)

Since on Fridays we only have about 20 people eat for lunch as opposed to the usual 50, I like to use the opportunity to make more time consuming items. Today, I decided to make the Indian dish Aloo Kofta. It is a stuffed potato curry in a tomato yogurt sauce. Although the original recipe is vegetarian, I utilized the leftover ground beef mixture from the empanadas and changed it up for the meatlovers at my work. 
aloo kofta
aloo kofta
aloo kofta

Aloo kofta
Serves 4
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Total Time
1 hr
Total Time
1 hr
534 calories
99 g
18 g
8 g
20 g
4 g
671 g
456 g
10 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 534
Calories from Fat 67
% Daily Value *
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 18mg
Sodium 456mg
Total Carbohydrates 99g
Dietary Fiber 8g
Sugars 10g
Protein 20g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 6-8 potatoes, cut into large chunks
  2. 1/2 cup mawa or milk solids
  3. 1/2 cup paneer or Indian cottage cheese (scrambled)
  4. 2 tsp cumin powder
  5. 1 tsp garam masala
  6. 1 tsp Kashmiri red chili powder
  7. 1/4 tsp turmeric
  8. salt to taste
  9. sugar to taste
  10. a handful raisins or cashew nuts or almonds
  11. 1 tbsp cornstarch
  12. 1 cup water
  13. 1 cup breadcrumbs
  14. 1 cup tomatoes crushed or puree
  15. 2 tbsp ginger paste
  16. 2 tsp cumin powder
  17. 1 tsp garam masala
  18. 1 tsp Kashmiri red chili powder
  19. 1/4 tsp turmeric
  20. salt to taste
  21. sugar to taste
  22. 1/2 cup yogurt beaten
  23. 1-2 tbsp sour cream (optional)
  24. 1 cup water
  25. shredded cheese for baked version
  26. cilantro leaves for garnishing
Cherry on my Sundae

For complete recipe visit Saffron Steaks


**Helpful tips and common mistakes

First things first, there were several ingredients that I had to substitute. Garam masala is a very common spice used in Indian cooking, but I do not have that mixture so I make my own. The recipe I use is:
4 tbsp whole coriander
1 tbsp whole cumin
1 tbsp black peppercorns
1 1/2 tsp black cumin
1 1/2 tsp ginger powder 
3/4 tsp black cardamom
3/4 tsp cloves
3/4 tsp cinnamon
3/4 tsp crushed bay leaves
You want to toast all the whole seeds (coriander, cumin, peppercorns, cloves, bay leaves) on low heat, adding the cardamom in the last 30 seconds or so. The spices will release an aroma when they are toasted. Remove the pods from the cardamom shell and grind everything together. 
To make the ginger paste, simply blend 1/4 lb of ginger with 1/2 cup of water. When I was making the sauce, I found it to have a very thin consistency so I let it reduce for about 20 minutes to let it thicken. I also used whole fresh tomatoes and added 1 tbsp of tomato paste since I did not have crushed tomatoes. Cayenne pepper was used in place of the Kashmiri chili powder, and sour cream was omitted. 
As for the boiled potatoes, I was surprised to see that the recipe did not include a binder because the potatoes alone were not enough to form koftas. After the potatoes cooled, I added 1 egg and mixed it in well, allowing you to shape the potatoes into the desired form. As stated before, I used the meat mixture from the empanada recipe, which was full of flavor. To get a consistent shape, I used an ice cream scooper for the potatoes. Using my palm, I flattened the  potato ball into a disc, cupping my hand to form a bowl. Stuff with your filling, seal and repeat. 
aloo kofta
aloo kofta

For some reason I had some trouble when frying the koftas. I used a ratio of 1/4 cup of cornstarch to 2 cups water for the cornstarch slurry. I quickly dipped the kofta into the slurry and coated it with breadcrumbs. The fryer was heated at 350 degrees Fahrenheit. In the beginning, the potato balls would turn golden but half of the breadcrumbs would come off in the fryer. As I continued to fry more koftas, the coating would completely come off and the potatoes would dissipate into the oil. I’ve had this problem before but could never figure out exactly why this happens so after frying a couple, I simply coated the remaining in only breadcrumbs and baked them in the oven. I went a little crazy with the cheese…but that’s just because I love cheese.

aloo kofta
Twenty minutes later, the koftas were nice and golden and the cheese had melted. They were much softer in texture than I had anticipated. The flavor was great, as one would expect. After all, it is essentially great flavored meat wrapped in a mashed potato! The sauce added some tartness, spice, and balanced the heavy koftas. Serve with heated naan and there you have your meal!
aloo kofta


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