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Eating veggie » Recipes » Indian Aloo Kofta with Spiced Tomato Sauce

Indian Aloo Kofta with Spiced Tomato Sauce

Serves 6

Wheat-Free, Dairy-Free, Low Fat, Vegan, Suitable for Freezing, Egg-Free, Gluten-Free


For the koftas

  • 450g potatoes
  • 100g frozen peas
  • 3 spring onions finely chopped
  • 1 green chilli deseeded and very finely chopped
  • 1½ tbsp fresh coriander finely chopped
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ lemon juiced
  • ½ tsp salt
  • Gram flour
  • Groundnut oil for frying

For the Sauce

  • 2 tbsp groundnut oil
  • 1 onion finely chopped
  • 3 cloves garlic finely chopped
  • 2.5cm piece ginger grated juice only
  • 1 tsp turmeric
  • 2 tsp ground coriander
  • 1 tsp paprika
  • ½ tsp chilli powder
  • 4 tomatoes skinned and chopped
  • 250ml water
  • Coriander for garnish


  1. Boil the potatoes until soft. Peel and mash. Cook the peas and add them to the potato, breaking them down slightly.
  2. Add the spring onions, chilli, coriander, spices, lemon juice and salt. Mix well and form into 18 balls. Roll each one in gram flour, knocking off any excess.
  3. Make the sauce by heating the oil and frying the onion for 3-4 minutes until softened. Add the garlic, ginger juice and spices and cook for 2 minutes. Stir in the tomatoes and water and cook until the tomatoes have broken and the sauce has thickened.
  4. Heat the oil in a wok or deep pan. Fry the koftas in batches until golden. Drain on kitchen towel and serve covered in the sauce. Garnish with coriander sprigs.

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