Idaho® Potato Kofta with an Easy Creamy Curry Sauce (Aloo Kofta)

This my easy version of one of my favorite creamy Indian curries. It’s very mild, so it’s a great way to introduce your family to a new cuisine. The potato fritters, or koftas, can be baked in your oven or cooked in your air fryer. I like to serve mine with steamed brown basmati rice.

Ingredients:

Kofta Ingredients:

 

  • 2 cups mashed cooked Idaho® Potatoes (about 3 medium potatoes)
  • 1 teaspoon minced ginger
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cardamom
  • 1/8 cup chickpea or brown rice flour
  • Mild spray oil for cooking, optional

 

 

Curry Sauce Ingredients:

  • 1 tablespoon mild oil
  • 1/2 cup minced onion
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon ground cardamom
  • 1 teaspoon grated ginger
  • 2 cups chopped fresh tomato
  • 1/2 cup water
  • 1/4 cup raw cashews
  • 1 1/2 teaspoon minced ginger
  • 1/2 teaspoon salt

Directions:

  1. First we’ll make the koftas. Add the mashed cooked Idaho® Potatoes, ginger, garlic, salt, turmeric, cumin, and cardamom to a medium mixing bowl and mix well.
  2. Form the mixture into 1 tablespoon-sized balls and roll in the flour. Repeat until all the koftas are formed. You can spray with oil if using.
  3. There are 2 ways to cook these. The first is in an Air Fryer at 390 degrees for 10 minutes or in your preheated oven at 350 degrees for 25 to 30 minutes, until the outside begins to crisp up.
  4. While they koftas are cooking, make the sauce.
  5. Heat the oil over medium heat in a large saute pan with a lid.
  6. Once the oil is hot, add the onion and cook until translucent over medium heat.
  7. Stir in the garam masala, cumin, turmeric, and cardamom. Cook until the spices become fragrant, then add the ginger, tomatoes, and cashew and cover. Simmer over low heat for 10 minutes or until the tomatoes and cashews soften.
  8. Carefully transfer the hot mixture to your blender. Add the salt and ginger and blend until silky smooth.
  9. Ladle the warm sauce over the warm koftas and enjoy with steamed basmati rice, roti, or your favorite Indian bread.
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Yield: 15 koftas with about 2 ½ cups curry sauce

Source:
Kathy Hester
Food Blogger
Healthy Slow Cooking

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