Aloo Kofta Curry (Potato Balls Curry)

Boil the potatoes until soft. Once cool, peel and grate them into a mixing bowl.

Add cornflour, salt, red chilli powder, carom seeds, garam masala, and chopped coriander leaves to the grated potatoes. Mix well to form a soft dough.

Take small portions of the dough and roll them into round balls.

Heat oil in a deep frying pan over medium to high heat. Fry the potato balls until they are golden brown on all sides. Remove and place on a paper towel to drain excess oil.

In a skillet, heat the oil over low to medium heat. Add asafoetida, bay leaf, cloves, and cumin seeds. Allow them to crackle and release their aroma.

Add the ginger-garlic paste and sauté for 2-3 minutes until the raw smell disappears and the paste turns slightly golden.

Stir in the tomato puree and slit green chillies. Cook for 1-2 minutes. Then, add Kashmiri red chilli powder, coriander powder, turmeric powder, garam masala, and salt. Cook for 2-3 minutes until the oil separates from the mixture.

Gradually add the curd, stirring continuously to avoid curdling. Then, add the cream and cook until the oil begins to separate from the sides of the skillet.

Pour in the water and bring the curry to a boil. Add kasuri methi and tomato ketchup. Reduce the heat and simmer, covered, for 5-7 minutes.

Place the fried potato balls into the gravy. Adjust the seasoning as needed. Simmer for about 5 minutes to let the koftas soak in the flavours.

Garnish with chopped coriander leaves. Serve hot with roti, paratha, naan, or rice.