Recipe: Make this delicious vegetable of ‘Aloo ke Kofte’ for dinner today – Dainik Savera Times

material required
1. Potatoes 350 – 400 grams (7 – 8 medium sized potatoes)
2. Arrowroot – 4 tbsp (50 grams)
3. Salt – as per taste (half a teaspoon)
4. Coriander leaves – 1 tbsp finely chopped
5. Cashews – 10-12 (Cut each cashew into 5-6 pieces) (if you want)
6. Raisins – 30 (remove the stem) (if you want)
7. Oil – for frying the koftas

-1 for Tari. Tomato – 4 – medium size
2. Green chili – 1-2
3. Ginger – one inch long piece
4. Malai or Cream – 1/2 cup (100 grams)
5. Oil – 2 -3 tbsp
6. Cumin – half a teaspoon
7. Turmeric powder – 1/4 tsp
8. Coriander powder – 1 tsp
9. Red chili powder – 1/4 tsp
10, Garam masala – 1/4 tsp
11. Salt – 3/4 tsp (as per taste)
12. Coriander leaves – 2 tbsp, finely chopped

Method-1. Boil the potatoes, cool them and peel them. Grate the peeled potatoes, add arrowroot, salt and green coriander to it and knead it well like a dough. The mixture for making koftas is ready.

2. Heat oil in a pan, then take out a little mixture from the mixture and flatten it. Put 2-3 pieces of cashew nuts and 2 raisins on it, lift it from all sides and close it, make it round, put the balls in hot oil. Make 5-6 balls and put them at a time, fry the koftas till they turn brown.

3. Take out the kofta and keep it in a plate. Now make other balls and put them in the oil, and fry till they turn brown. Similarly prepare all the koftas. Koftas are ready to make vegetable.

Prepare Gravy
Grind tomatoes, green chillies and ginger finely with a grinder, beat the cream.

Put oil in a pan and heat it. Put cumin seeds in hot oil. After roasting cumin, add turmeric powder, coriander powder and red chilli powder, add tomato, green chilli and ginger paste and fry till the spices become grainy or the oil separates from the spices. Add whipped cream to this spice and fry the spice until oil starts floating on top of the spice.

Add 2 cups (400 grams) of water and salt to this masala and after boiling, cook for 3-4 minutes, add garam masala and half green coriander to the curry and mix. Vegetable curry is ready.

While eating food, put koftas in hot gravy and garnish with green coriander. Serve and eat hot kofta curry with parantha, chapati and naan or rice.