Aloo Bukhara Kofta

1. 1
   prep · ~15 min

   Soak the aloo bukhara and cashews.

   Soak the aloo bukhara and cashews in warm water for 15 minutes. Drain, pit the aloo bukhara, and chop them finely.

2. 2
   mix · ~5 min

   Make the kofta mixture.

   1.Combine mashed potato, crumbled paneer, 2 tbsp cornflour, half the ginger, half the green chili, red chili powder, garam masala, and half the salt in a bowl.

   2.Mix gently until the mixture holds together.

   3.If it feels too soft, add the remaining 1 tbsp cornflour.

   TIPKeep the potato dry and fully cooled so the koftas stay firm in the oil.
3. 3
   assemble · ~7 min

   Shape and fill the koftas.

   1.Divide the kofta mixture into 8 equal portions.

   2.Flatten one portion in your palm and place a little chopped aloo bukhara in the center.

   3.Seal the edges and roll into a smooth ball.

   4.Repeat with the remaining mixture and filling.
4. 4
   fry · ~8 min

   Fry the koftas until golden.

   1.Heat oil for frying over medium heat.

   2.Slide in a few koftas at a time and fry until light golden and crisp outside.

   3.Lift them out and drain briefly before frying the next batch.

   TIPDo not crowd the pan, and keep the heat medium so the koftas cook through without breaking.
5. 5
   saute · ~12 min

   Cook the gravy base.

   1.Heat 2 tbsp oil in a pan and add cumin seeds.

   2.When they sizzle, add onion, garlic, the remaining ginger, and the remaining green chili.

   3.Cook until the onion turns light golden.

   4.Add tomato and cook until soft and pulpy.
6. 6
   mix · ~4 min

   Blend the gravy smooth.

   Cool the onion-tomato mixture slightly, then blend it with the soaked cashews to a smooth paste.

7. 7
   saute · ~7 min

   Cook the masala.

   1.Return the blended paste to the pan over medium heat.

   2.Add turmeric powder, coriander powder, cumin powder, and the remaining salt.

   3.Cook until the masala thickens and the oil starts to show at the edges.
8. 8
   simmer · ~7 min

   Finish the gravy.

   Add water and simmer for 5 to 7 minutes until the gravy is smooth and lightly thick. Stir in the fresh cream and turn off the heat.

9. 9
   assemble · ~2 min

   Add the koftas just before serving.

   Place the fried koftas in a serving bowl and pour the hot gravy over them. Let them sit for 1 to 2 minutes so they soften slightly in the sauce.

10. 10
    garnish

    Garnish with coriander leaves.

11. 11
    serve

    Serve hot.

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