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We hope you got benefit from reading it, now let’s go back to shahi aloo kofta curry recipe. To cook shahi aloo kofta curry you need 25 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Shahi aloo kofta curry:
- Use For kofta :
- You need 2 Potatoes Medium Boiled, Peeled And Grated
- Get 100 grams Paneer
- Take 3 Tablespoons Cornflour
- You need As required Salt
- You need 1/4 Teaspoon Garam Masala
- Get 2 cups Oil (For Frying)
- Prepare For Gravy :
- Take 1 cup Onion Paste
- Use 1 Cup Tomato Puree
- Prepare 1/4 Cup Cashew Paste
- Get 1/4 Teaspoon Turmeric Powder
- You need 3/4 Teaspoon Red Chili Powder
- Get 1 Teaspoon Ginger Garlic Paste
- Prepare 1/4 Teaspoon Garam Masala Powder
- Prepare 1 tsp Dry Kasuri Methi Leaves 1/2 Teaspoon
- Provide 1 Bay Leaf
- Get 1 Inch Cinnamon
- Prepare 2 Black Cardamom
- Use 4 tablespoons Fresh Cream
- You need Cloves 2
- Use 1 Silver Leaf
- Use 1 tablespoon Fresh Coriander
- Provide 1 Teaspoon Cashews
- You need 1 Teaspoon Raisins
Instructions to make Shahi aloo kofta curry:
- Making kofta :Mix all the ingredients mentioned above.
- For gravy: Remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil. Add all the whole spices and fry till the oil becomes fragrant. First add the onion paste and brown it. Now add the ginger-garlic paste and fry for some seconds till the raw aroma of the paste goes away.
- Add the tomato puree and saute for 2-3 minutes. Add the turmeric powder, red chili powder, garam masala powder and cashew paste. Stir and saute till the oil starts to leave the sides of the masala paste. Add water and stir.
- Add Crushed kasuri methi and simmmer for 1-2 minutes
- Lastly, add the fried kofta. If serving later, you can just prepare the gravy and add kofta while serving. These shahi aloo kofta are really soft. So if you add them before and serve them later, they will break. While serving, garnish with silver leaf,cashews,raisins and coriander leaves. Serve shahi aloo kofta curry hot with rotis, naan, steamed basmati rice or jeera rice.
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