You are here: Home >  Cuisine  >  Indian Veg Recipes  >  North Indian Vegetarian Food  >  Potato Koftas in Makhani Gravy

Potato Koftas in Makhani Gravy


by
Yummy, crispy cheese and potato kofta in creamy red gravy. With a plethora of spices and a generous dose of milk, honey and cream, this is no ordinary gravy!

4/5 stars  80% LIKED IT    5 REVIEWS 4 GOOD - 1 BAD

Added to 231 cookbooks   This recipe has been viewed 187372 times

Yummy, crispy cheese and potato kofta in creamy red gravy. With a plethora of spices and a generous dose of milk, honey and cream, this is no ordinary gravy!

Add your private note

Potato Koftas in Makhani Gravy recipe - How to make Potato Koftas in Makhani Gravy

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings (4serving )
Show me for servings

Ingredients

For The Koftas
1/2 cup boiled , peeled and mashed potatoes
salt to taste
2 tbsp milk
1 tbsp cornflour
1 tbsp finely chopped green chillies
1/2 cup grated processed cheese
oil for deep-frying

To Be Ground Into A Smooth Onion Paste (using Little Water)
1 cup roughly chopped onions
2 tbsp cashewnuts (kaju)
2 to 3 garlic (lehsun) cloves
2 tsp chopped ginger (adrak)

For The Gravy
2 tbsp oil
1 tsp chilli powder
1/2 tsp garam masala
1 tsp dried fenugreek leaves (kasuri methi)
2 cups fresh tomato pulp
salt to taste
1/4 cup milk
1/4 cup fresh cream
1 tbsp honey
a pinch of sugar
Method

For the gravy
    For the gravy
  1. Heat the oil in a kadhai, add the onion paste and sauté on a medium flame for 1 to 2 minutes.
  2. Add the chilli powder, garam masala and dry fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  3. Add the tomato pulp and salt, mix well and cook on a medium flame for 2 to 3 minutes.
  4. Add the milk, fresh cream and honey, mix well and cook on a slow flame for 10 minutes, while stirring occasionally.
  5. Add the sugar, mix well and cook on a medium flame for 1 minute. Keep aside.

For the koftas
    For the koftas
  1. Combine all the ingredients in a bowl and mix well.
  2. Divide the mixture into 12 equal portions and shape each portion into a round and then flatten them lightly.
  3. Heat the oil in a kadhai and deep-fry a few koftas at a time or till they are golden brown in colour. Drain on absorbent paper and keep aside.

How to proceed
    How to proceed
  1. Just before serving, re-heat the gravy, add the koftas, mix gently and cook on a medium for 1 minute, while stirring occasionally.
  2. Serve immediately.

Potato Koftas in Makhani Gravy Video by Tarla Dalal


Nutrient values (Abbrv) per serving
Energy334 cal
Protein6.4 g
Carbohydrates20.4 g
Fiber2.8 g
Fat25 g
Cholesterol13.2 mg
Sodium151.2 mg

RECIPE SOURCE : PotatoesBuy this cookbook
Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Potato Koftas in Makhani Gravy
5
 on 09 Aug 20 07:05 PM


Nicely 👍👍
Reply
| Hide Replies
Tarla Dalal    Vidya thanks for the feedback !!! keep reviewing recipes you loved.
Reply
10 Aug 20 09:35 AM
Potato Koftas in Makhani Gravy
5
 on 21 Sep 19 09:33 AM


Can i use besan instead of cornflour?
Reply
| Hide Replies
Tarla Dalal    Dear Kaynat You can go ahead and replace cornflour with besan. Just check on the amount of besan required. It may be a little less or more than 1 tbsp. If the koftas bind well, that means the quantity of besan is perfect.
Reply
21 Sep 19 01:47 PM
Potato Koftas in Makhani Gravy
2
Raunak Bajaj
 on 30 Aug 15 10:03 PM


Koftas are really nice. Howsoever the gravy wasn''t so convincing. try the balls as starter.
Reply
| Hide Replies
Tarla Dalal    Thank you for your review, we have tried this recipe here many times and the gravy is really nice. We hope you have made the fresh tomato pulp like this- you should blanch the tomatoes , peel and deseed and then blendin a mixer till smooth. if there is any step you need help in , we are ready to help, do let us know.
Reply
01 Sep 15 04:15 PM
Raunak Bajaj    Probably bcoz of the difference in pulp preparation method. Can you please let me know what is the difference between preparing pulp without blanching and with blanching. Thanks. Will surely try it again.
Reply
01 Sep 15 05:47 PM
Tarla Dalal    Do try the recipe, we are sure it will be loved by all.. Always when making any gravy use blanched tomatoes and then peel, deseed and blend, they will always give a great taste and follow the recipe exactly. we are sure you will not be disappointed. Do let us know how you liked it. Happy Cooking !!
Reply
02 Sep 15 09:44 AM
Potato Koftas in Makhani Gravy
5
krupa velani
 on 23 May 15 12:31 PM


Nice, I liked the recipe. Did not think that kofta can be so good.Thanks for sharing.
Reply
Aloo Kofta in Makhani Gravy
5
Loves Food
 on 09 Jul 13 04:38 PM


Reply