Aloo Kofta Curry

Aloo kofta or potato dumplings  in gravy.

A delicious dish of Bihar.

As every place Bihar has it’s own culture, tradition and food. This state has it’s own authentic lip-smacking cuisine.

 

Our this week’s #Foodiemonday #bloghop theme is traditional curry. My contribution is this mouthwatering aloo kofta of Bihar.

 

I was born and raised in Bihar. And I really love Bihari cuisine. Which is enriched by the influence of ancient culture.

 

It was the place that gave birth to Buddhism and Jainism. Bihar is famous for Mahabodhi temple of Bodhgaya, Madhubani painting of Mithila, silk production center of Bhagalpur and Patna Sahib.

 

Litti chokha, Sattu paratha, sattu kachori, fish curry, mutton and chicken curry, posta dana or poppy seed halwa, pua, peraki, khaja etc are the most famous dishes of Bihar. I remember my childhood days and some mouthwatering sweets like tilkut, lai ( a sweet made of ramdana), anarsa and many more.

 

Aloo kofta is a rich and delicious curry of Bihar. Made of potato dumplings with tomato or yogurt based gravy. Usually serve as a side dish. But I like these dumplings as a snack too. Just fry the dumplings and serve as evening snack. I have made it without onion garlic but you can make it with onion garlic too.


Recipe 

For kofta or dumplings 

Potatoes – 5 – 6 medium size
Salt to taste
Grated ginger – 1 teaspoon
Green chilli – 1 finely chopped
Cumin powder – 1 teaspoon
chaat masala powder – 1 teaspoon
Coriander leaves – 2 tablespoon finely chopped
Corn flour – 3 tablespoon
oil for deep fry
Raisins and small pieces of cashews for stuffing

For the gravy 

Tomato – 3 medium chopped
Green chilli – 2
Ginger – 1 inch piece
Cardamom – 3 – 4
Cinnamon – 1 small stick
Cloves – 3
Cumin powder – 1 teaspoon
coriander powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Kashmiri red chilli powder – 1/2 tablespoon
Garam masala powder – 1/4 teaspoon

Sugar – 1/2 teaspoon 

Cashew nuts – 2 tablespoon
Cream – 2 tablespoon
Oil – 2 tablespoons
Water – 1 & 1/2 cup

Method

Boil, peel and grate the potatoes.

Mix all the spices,salt and cornflour. You can add finely chopped onion and grated garlic too if you want. Mix well.
Make small balls out of it. Take a ball and flatten it with you palm. Put some raisins and small pieces of cashew nuts. Bring the sides together and make it a ball again. Fill all the balls with cashew nuts and raisins like this.
Heat sufficient oil in a pan. Fry the balls in it. Fry 2 or 3 at a time.

 

You can shallow fry it too. Make the shape as a pattie and shallow fry on a nonstick pan with little oil. Or use your appe pan to fry it.
Fry these until becomes brown. Remove from oil. Place on a paper towel.
Grind the tomatoes, green chilli, ginger, cardamom, cinnamon, cloves and cashew nuts. If you want to use garlic add 3 – 4 garlic cloves too. Make a smooth paste.
I didn’t use onion but if you want boil or microwave 2 onions and grind it.
Heat 2 tablespoon oil in a pan. Add the ground spices. Saute and add all the dry spices. Fry till the mixture dried up.
Add lightly beaten cream. Saute till oil leaves the sides. Add salt, sugar and water. Let it boil. Stir occasionally.  Cook on simmer for 5 – 6 minutes.Or until you get the desired consistency.

 

Switch off the flame.
Place the kofta or potato balls in a serving bowl and pour the hot gravy over it.

Garnish with coriander leaves and serve as a side dish.
This rich and delicious curry goes well with steamed rice, roti, paratha or naan.