Back in January I got an email from one of my favourite Indian food bloggers - Niya. She remembered a comment I made nearly a year ago about wanting to make a potato-ball curry that didn't involve deep-frying. Well, Niya came through and created one! As soon as I saw Niya's Baked Aloo Kofta Curry, I knew I had to make it. Immediately. For dinner that very evening. With a few variations, I mostly doubled the recipe, and it tasted amazing. We took the leftovers to our neighbours who devoured it (and sent us some of their ribs as a thank-you).
Thank you so much, Niya!
Baked Aloo Kofta Curry (Baked Potato Ball Curry)
1 lb (500g) potatoes, boiled and mashed
2 tbsp onions, finely chopped
1 tsp chili powder
1/2 tsp turmeric
2 tbsp cilantro, finely chopped
1/2 tsp salt
1 tsp chili powder
1/4 tsp cayenne pepper
1 tbsp (rounded) coriander
1/4 tsp salt
1/4 cup + 1 cup water
2 tbsp oil
2 onions, finely chopped
2 tbsp ginger paste
2 tbsp garlic paste
2 tbsp tomato paste
2 tbsp sour cream
1/4 cup cilantro, chopped
- For the koftas:
Preheat oven to 375-degrees.
- Cover a large baking sheet with parchment paper.
- In a bowl, thoroughly mix all ingredients for the kofta.
- Roll mixture into 1-inch balls and space evenly on parchment (should be 20-25 balls).
- Bake for 20-25 minutes, until slightly browned and crispy, then set aside.
- For the curry:
Combine chili powder, cayenne, coriander, salt and 1/4 cup water in a small bowl and set aside.
- In a deep pan, heat oil on medium-high and fry onions until translucent and browning.
- Reduce heat to medium and add ginger and garlic. Continue to simmer for 2-3 minutes
- Add the spice and water mixture, stirring for two minutes.
- Add tomato paste and remaining water, stir and cover.
- Let simmer for 10-12 minutes and then remove from heat.
- Add sour cream and mix gently.
- Arrange koftas in a flat oven-proof dish with a lid and pour curry on top. Garnish with cilantro.
- Allow the curry to stand for at least one hour before serving (you can reheat in the oven) to allow the flavours to mingle.
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Now we are talking! what a fabulous recipe and vegetarian and gluten free to boot! Looks really delcious..ReplyDelete
I just bookmarked! These look fantastic. Thanks for sharing.ReplyDelete
I just bought a five pound bag of potatoes to make mashed potatoes (about a once yearly thing around here) and was wondering what I was going to do with the rest of them. Thank you, thank you, thank you. I want to try this immediately.ReplyDelete
I plan to make these. I love potatoes and I love curry. This sounds absolutely delicious.ReplyDelete
These sound delicious! Thanks for sharing!ReplyDelete
I made this for Secret Recipe Club this month and we absolutely loved it! Thank you (and your friend Niya) so much for the delicious recipe.ReplyDelete
Baked Potato Ball Curry