Receta Baked Aloo Kofta Curry (Baked Potato Ball Curry)

by Daniel Saraga

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Baked Aloo Kofta Curry (Baked Potato Ball Curry)

Thank you so much, Niya!

Baked Aloo Kofta Curry (Baked Potato Ball Curry)

Kofta:

• 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
• Curry:
• 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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