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    Home » Vegetarian Side Dishes » Dum Aloo Lakhnavi | How to make Fried Potatoes stuffed Paneer Kofta Curry

    Dum Aloo Lakhnavi | How to make Fried Potatoes stuffed Paneer Kofta Curry

    Published: Sep 16, 2016 · Modified: Nov 23, 2021 by Srivalli · 17 Comments

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    I know the title is too long so was the dish, however, the taste ensured you forget everything the moment you take a bite in! Without a doubt, this must have been the most delicious gravy I have tasted and enjoyed. I know I enjoyed all the gravies I made for this week and this takes the first place.
    This dish was also the first I made and it was inspired by the NDTV Food channel. I am not even sure if the recipe below to a specific region. The recipe is long and complicated and I complicated and changed it further.
    For more creamy kofta curry, make this Zafrani Paneer Kofta Curry.
    As always I picked this up to be made on a Sunday afternoon for the Vegetarians at home. I changed things as I was cooking for want of time. There was a moment when I felt I might not able to complete it, then I quickly pan fried the koftas. I know the Panniyaram pan would've come to aid. The idea didn't come at that time. I struggled hard to have the koftas cooked and hold its shape. Since the ingredients in the koftas are cooked, there was not much need to cook it, just the need to firm it. Still, it fell apart and got mixed up in the gravy.
    Trust me this was the best thing to happen. The gravy was so delicious with crumbled potato and paneer floating around. If there ever was a recipe failed and yet reached its glory, this is it then!
    I implore you to try it exactly like I did. 🙂

    Dum Aloo Lakhnavi

    Ingredients Needed

    For the Potato Paneer Balls

    Mashed potatoes - 2 cups
    Crumbled paneer - 1 cup
    Roasted Cumin Powder - 1/2 tsp
    Garam masala - 1 tsp
    Salt to taste

    For the Fried Potatoes

    Diced potatoes - 1/2 cup
    Oil for deep frying
    Salt a tiny pinch

    For the Gravy

    Butter - 2 tbsp
    Onions - 2 cups (puree)
    Tomato puree - 2 cups
    Ginger Garlic paste - 1 tsp
    Roasted Cumin Powder - 1/2 tsp
    Garam Masala - 1/2 tsp
    Salt to taste
    Chili powder - 1 tsp
    Kasuri Methi - 2 pinches
    Milk - 1 cup
    Cream - 1/2 cup

    How to make the Dum Aloo Lakhnavi

    MW the potatoes and soak in water for the skin to peel off well. Mash with a fork when it is still hot.

    For the balls, take the mashed potato in a bowl, add crumbled paneer, cumin powder, garam masala, salt and mix well.

    Now dice the potatoes for the stuffing and deep fry till done. Remove and lightly sprinkle salt over it.

    Pinch out small balls of the mashed potatoes, flatten in the center, stuff with a teaspoon of the fried potatoes, and enclose well, making sure the ball is tightly packed. Continue with the rest and shallow fry in oil. Deep frying this will make the balls lose shape. You can even fry these in panniyaram pan.

    Keep it aside till the gravy is done.

    For the Gravy

    Heat a nonstick pan with butter, saute ginger garlic paste, then add the onion puree. Fry for a few minutes. Then add all the spice powders and combine well. Continue cooking for another 5 mins.

    Next, add the tomato puree and cook on high till the tomato puree gets cooked well.

    When the tomato onion mix becomes thick and nicely cooked, add the milk and 1 cup water to get a thick gravy.

    Finally, add the cream and Kasuri methi and cook for 2 mins. Add few koftas to the gravy and simmer.

    Add the rest when serving the gravy.

    Note:

    Since we do not bind the koftas with anything else, the koftas are soft and will disintegrate into the gravy. However, that tastes awesome like this.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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    Dum Aloo Lakhnavi | How to make Fried Potatoes stuffed Paneer Kofta Curry

    Course Main Dish – Gravies
    Dish Type Paneer Dishes
    Author Srivalli
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
    « Moghlai Aloo | How to make Mughlai Aloo
    Punjabi Aloo Ki Sabzi aur Puri »

    Reader Interactions

    Comments

    1. Gayathri Kumar says

      September 17, 2016 at 3:27 am

      It is surely a complex recipe. But the way you have explained it, it sounds amazing. I think the gravy looks so creamy because of the disintegrated paneer koftas..

      Reply
    2. Usha says

      September 17, 2016 at 10:17 am

      The recipe does look complicated and isn't it nice when a flopped recipe tastes awesome in a new form!!

      Reply
    3. vaishali sabnani says

      September 17, 2016 at 10:18 am

      Many a times even my paneer aaloo koftas disintegrate and we all love them..I can understand what you are saying..good one Valli.

      Reply
    4. Usha says

      September 17, 2016 at 10:20 am

      Btw, I had to read the recipe twice twice to understand the complexity of the recipe 🙂 I thought you would stuff paneer in potato but it is the other way rounds, potato bites stuffed in a mashed potato paneer outer covering. Nice idea

      Reply
    5. Priya Suresh says

      September 18, 2016 at 7:26 am

      Sounds very delicious, my kids will definitely enjoy this dum aloo lakhnavi. Potato and paneer koftas who will say no to it.

      Reply
    6. Kalyani says

      September 18, 2016 at 11:49 pm

      Potato n paneer are one amazing combo ! A dish well done ...

      Reply
    7. Harini-Jaya R says

      September 20, 2016 at 3:01 am

      Looks wonderful, Valli. Sometimes appearances are deceiving! But the gravy looks rich and tempting.

      Reply
    8. Srividhya Gopalakrishnan says

      September 21, 2016 at 3:20 am

      potato stuffed with paneer wow.. Mishaps turning into hit is great naa.. love that

      Reply
    9. Ritu Tangri says

      September 22, 2016 at 8:09 am

      Can understand Valli how much frustration is there when koftas fell apart, whatever hurdles may be, koftas in the creamy gravy look tempting. love to have with naan.

      Reply
    10. Suma Gandlur says

      September 23, 2016 at 8:33 pm

      Potatoes in kofta and fried forms sounds like a double dhamaal in that yummy gravy curry.

      Reply
    11. Smruti Shah says

      October 03, 2016 at 7:26 pm

      I had heard of Kashmiri and Punjabi version, this Lakhnavi version is new to me. Mashed potatoes seasoned and made into rounds is such a great idea!!

      Reply
    12. Pavani N says

      October 06, 2016 at 7:50 pm

      Tell me about complicating and over-complicating dishes. I've had so many occasions when everything completely disintegrated into the hot oil while deep frying. One time I had to dump out the oil from the pan to strain the oil and get whatever I was frying 🙂
      Lucknowi kofta curry looks amazing.

      Reply
    13. Sowmya :) says

      October 07, 2016 at 4:27 pm

      Paneer and potato are my two favorites for a side dish. And your dish looks amazing. I have got to try this!

      Reply
    14. Sandhya Ramakrishnan says

      October 11, 2016 at 2:42 pm

      I am really scared to fry koftas as I have many times ruined the whole oil. The paneer and potato kofta sounds awesome. Loving all the subzis you are posting 🙂

      Reply
    15. Suja Ram says

      October 15, 2016 at 5:24 pm

      Paneer and Potato is a superhit combo Valli - however it turns out, it is loved by all.

      Reply
    16. Sapana Behl says

      October 19, 2016 at 6:14 pm

      The paneer potato kofta in that humble gravy looks too tempting.i am literally drooling here. Once my koftas or pakoda I do not remember exactly disintegrated in the curry and since that day I am adding all kind of kofta like things in the end after removing the curry from heat.

      Reply
    17. Priya Srinivasan says

      November 23, 2016 at 1:44 pm

      That is one rich gravy valli! Paneer stuffed kofta's totally droolicious!!!

      Reply

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