Aloo Bukhara Kofta with Naan

Instructions

1. 1

   Prepare the Kofta Dough

   • 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.
   • Mix gently until everything comes together to form a smooth, non-sticky dough. Do not over-knead.
2. 2

   Shape and Stuff the Koftas

   • Lightly grease your palms. Divide the dough into 12 equal portions.
   • Take one portion, flatten it into a small disc, and place one pitted dried plum in the center.
   • Carefully bring the edges together to enclose the plum and roll it between your palms to form a smooth, crack-free ball.
   • Repeat this process for all the portions and set them aside.
3. 3

   Fry the Koftas

   • 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.
   • Gently slide in 3-4 koftas at a time, ensuring not to overcrowd the pan.
   • Fry for 4-5 minutes, turning occasionally, until they are evenly golden brown and crisp.
   • Remove with a slotted spoon and drain on a plate lined with paper towels.
4. 4

   Sauté Aromatics for Gravy

   • 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.
   • Add the onion paste and cook for 8-10 minutes, stirring frequently, until it turns golden brown and the raw smell disappears.
   • Add the ginger-garlic paste and sauté for another minute.
5. 5

   Cook the Masala Base

   • Add the tomato puree along with turmeric powder, Kashmiri red chili powder, coriander powder, and 1 tsp of salt.
   • Mix well and cook for 5-7 minutes, until the masala thickens and you see oil separating at the edges.
6. 6

   Create the Creamy Gravy

   • Meanwhile, drain the soaked cashews and grind them with a little water to a very smooth paste.
   • Add the cashew paste to the pan and cook for 2-3 minutes, stirring continuously to prevent it from sticking.
   • Reduce the heat to low. Add the whisked curd and stir vigorously and continuously for 2 minutes to prevent it from curdling.
7. 7

   Simmer and Finish the Gravy

   • Pour in 1.5 cups of warm water and add the sugar. Stir well and bring the gravy to a gentle boil.
   • Reduce the heat to low, cover, and let it simmer for 5-7 minutes until it thickens to your desired consistency.
   • 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. 8

   Assemble and Serve

   • Just before serving, gently place the fried koftas into the hot gravy.
   • Allow them to simmer on very low heat for only 1-2 minutes to absorb the flavors. Do not overcook, as they might break.
   • Garnish with chopped coriander leaves and serve immediately with naan, roti, or jeera rice.