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

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

Kathy Hester
Food Blogger
Healthy Slow Cooking

Yield: 15 koftas with about 2 ½ cups curry sauce

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.


Kofta Ingredients:

Curry Sauce Ingredients:


  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°F for 10 minutes or in your preheated oven at 350°F 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.