Aloo Bukhara Kofta
A luxurious Mughlai curry featuring soft potato and paneer dumplings stuffed with sweet and tangy dried plums. Bathed in a rich, creamy cashew and tomato gravy, it's a dish fit for a royal feast.
For 4 servings
8 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Kofta Dough
- b.In a large bowl, combine the boiled and mashed potatoes, grated paneer, cornflour, 0.5 tsp garam masala, cardamom powder, and 0.5 tsp salt.
- c.Mix gently until everything comes together to form a smooth, non-sticky dough. Do not over-knead.
- 2
Step 2
- a.Shape and Stuff the Koftas
- b.Lightly grease your palms. Divide the dough into 12 equal portions.
- c.Take one portion, flatten it into a small disc, and place one pitted dried plum in the center.
- d.Carefully bring the edges together to enclose the plum and roll it between your palms to form a smooth, crack-free ball.
- e.Repeat this process for all the portions and set them aside.
- 3
Step 3
- a.Fry the Koftas
- b.Heat oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of dough; it should sizzle and rise to the top.
- c.Gently slide in 3-4 koftas at a time, ensuring not to overcrowd the pan.
- d.Fry for 4-5 minutes, turning occasionally, until they are evenly golden brown and crisp.
- e.Remove with a slotted spoon and drain on a plate lined with paper towels.
- 4
Step 4
- a.Sauté Aromatics for Gravy
- b.In a separate pan, heat the ghee over medium heat. Add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
- c.Add the onion paste and cook for 8-10 minutes, stirring frequently, until it turns golden brown and the raw smell disappears.
- d.Add the ginger-garlic paste and sauté for another minute.
- 5
Step 5
- a.Cook the Masala Base
- b.Add the tomato puree along with turmeric powder, Kashmiri red chili powder, coriander powder, and 1 tsp of salt.
- c.Mix well and cook for 5-7 minutes, until the masala thickens and you see oil separating at the edges.
- 6
Step 6
- a.Create the Creamy Gravy
- b.Meanwhile, drain the soaked cashews and grind them with a little water to a very smooth paste.
- c.Add the cashew paste to the pan and cook for 2-3 minutes, stirring continuously to prevent it from sticking.
- d.Reduce the heat to low. Add the whisked curd and stir vigorously and continuously for 2 minutes to prevent it from curdling.
- 7
Step 7
- a.Simmer and Finish the Gravy
- b.Pour in 1.5 cups of warm water and add the sugar. Stir well and bring the gravy to a gentle boil.
- c.Reduce the heat to low, cover, and let it simmer for 5-7 minutes until it thickens to your desired consistency.
- d.Stir in the crushed kasuri methi, 0.5 tsp garam masala, and fresh cream. Mix well and cook for one more minute before turning off the heat.
- 8
Step 8
- a.Assemble and Serve
- b.Just before serving, gently place the fried koftas into the hot gravy.
- c.Allow them to simmer on very low heat for only 1-2 minutes to absorb the flavors. Do not overcook, as they might break.
- d.Garnish with chopped coriander leaves and serve immediately with naan, roti, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the mashed potatoes are dry. After boiling, let them cool and steam-dry completely, or refrigerate for 30 minutes to remove excess moisture.
- 2Fry the koftas on a steady medium heat. If the heat is too high, they will brown quickly but remain raw inside. If it's too low, they may absorb too much oil and break.
- 3Always add the koftas to the gravy just before serving to prevent them from becoming soggy and breaking apart.
- 4For an extra smooth, restaurant-style gravy, you can strain the onion-tomato masala through a fine-mesh sieve after cooking.
- 5Use full-fat curd at room temperature and whisk it well before adding to the gravy to prevent curdling.
- 6Make sure your paneer is well-drained of any excess water to prevent the koftas from breaking.
Adapt it for your goals.
Stuffing
Instead of dried plums, you can stuff the koftas with a mixture of chopped nuts (cashews, almonds, pistachios) and raisins for a different texture and flavor.
GravyGravy
For a different flavor profile, you can use a white gravy base made from boiled onions, cashews, and melon seeds (magaz).
Healthier OptionHealthier Option
To reduce oil, you can bake the koftas in an oven or air fryer at 180°C (350°F) for 15-20 minutes, turning halfway, until golden brown.
Why this is on our healthy list.
Source of Protein
Paneer is a good source of casein protein, which is essential for muscle repair, growth, and overall body function.
Energy Boosting
Potatoes provide complex carbohydrates, which are the body's primary source of energy, making this a hearty and satisfying meal.
Rich in Healthy Fats
Cashews contribute monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed in moderation.
Frequently asked questions
Aloo Bukhara Kofta is a rich, indulgent dish typically reserved for special occasions. It is high in calories and fat due to the deep-frying and the use of cream, cashews, and ghee. It can be enjoyed in moderation as part of a balanced diet.