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.
Prep25 min
Cook40 min
Soak15 min
Servings4
Serving size: 1 serving(Serving includes 3 koftas with approximately 3/4 cup of gravy.)
605cal
13gprotein
53gcarbs
Ingredients
400 g Potatoes (about 3 medium, boiled and mashed)
150 g Paneer (grated)
12 pieces Dried Plums (pitted, also known as Aloo Bukhara)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Tangy Aloo Bukhara Kofta with soft rotis – a unique, gut-friendly start to your day!
This mughlai dish is perfect for breakfast. With 818.2 calories and 20.96g of protein per serving, it's a nutritious choice for your meal plan.
39gfat
2 medium
Onion
(made into a paste)
3 medium Tomato (pureed)
1.5 tsp Ginger-Garlic Paste
15 pieces Cashews (soaked in warm water for 15 minutes)
0.25 cup Curd (whisked well, at room temperature)
3 tbsp Fresh Cream
1 piece Bay Leaf
1 inch Cinnamon Stick
2 pieces Green Cardamom Pods
2 pieces Cloves
0.25 tsp Turmeric Powder
0.75 tsp Kashmiri Red Chili Powder
1 tsp Coriander Powder
1 tsp Kasuri Methi (crushed)
0.5 tsp Sugar
1.5 cup Water (warm)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
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
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
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
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
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
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
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
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.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
