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Aloo Akhbari

The document provides a recipe for Aloo Akbari, which includes ingredients for both the potato kofta and the accompanying gravy. It outlines the preparation steps, including soaking cashews, mixing spices, forming the kofta, and cooking the curry. The dish features a blend of spices and a rich gravy, making it a flavorful vegetarian option.

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Akshita Gupta
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45 views2 pages

Aloo Akhbari

The document provides a recipe for Aloo Akbari, which includes ingredients for both the potato kofta and the accompanying gravy. It outlines the preparation steps, including soaking cashews, mixing spices, forming the kofta, and cooking the curry. The dish features a blend of spices and a rich gravy, making it a flavorful vegetarian option.

Uploaded by

Akshita Gupta
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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ALOO AKBARI

 Potatoes – 2large ( boiled)


 Salt - ½ tsp
 Garam Masala - ½ tsp
 Red chili powder - ½ tsp
 Cashews - 7 finely chopped
 Raisins - 5-6, chopped roughly
 Corn starch - 1 to 2 tbsp, if desired for better binding of potatoes
 Oil for Deep frying.

For gravy…..
 Oil - 1 tbsp
 Onion - 1 medium, chopped roughly
 Cashews - ¼ cup
 Garlic - 3 cloves
 Ginger - 1 small pieces
 Water - ½ cup + 1&1/2 cup
 Kasuri Methi - 1 tsp
 Coriander powder - 2 tsp
 Turmeric - ½ tsp
 Degi Mirch - 1 tsp
 Red Chili powder - ½ tsp
 Garam Masala - ½ tsp

Method….
1. Heat ½ cup water and soak cashews, roughly chopped onion, ginger and
garlic in it. Set aside for 10-12 minutes.

1. Mix cashews and raisins in one bowl.

2. Add all the spices in grated aloo mixture. Mix it. Make it dough.

3. Once the dough is formed, grease your hands again and pinch approximately
1-2 tbsp of potato dough at a time. Flatten it in the center of your palm. Take
a little bit of cashew and raisin filling and place in the middle of the potato
dough. Bring the sides of the potato dough in the center, enclosing the nuts in
the middle. ROLL IT TIGHTLY, LEAVING NO CRACKS. Set it on a plate.

Heat oil in frying pan… fry the kofta…

For curry….
1. Blend all the ingredients into a smooth paste. Set aside.
2. Heat 1 tbsp oil in pan. Add coriander powder, degi mirch, turmeric, salt, red
chili powder to the hot oil. Reduce the heat and saute the spices for few
seconds.

3. Now add the cashew and onion paste to the pan. Mix it now add water …
garam masala…mix it.

4. Cover the pan with lid and cook on low medium heat till the curry is reduced
to required thickness…

5. Once the curry is cooked, add crushed dry kasuri methi.

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