Aloo Akbari {Potatao Kofta in Vegan Mughlai Curry}

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Aloo Akbari {Potatao Kofta in Vegan Mughlai Curry}

Aloo Akbari Potato Kofta in Vegan Mughlai Curry is a lip-smackingly delicious Curry from Indian Cuisine. It pairs so well with Rice, Pulav, Rotis, Paranthas and Naans.

Aloo Akbari {Potatao Kofta in Vegan Mughlai Curry}
Aloo Akbari {Potato Kofta in Vegan Mughlai Curry}

This  is so funny, I have to share this with you guys. When I told my mother over the phone that I made Aloo Akbari, being her witty self, she exclaimed – Did Akbar eat Aloo? I never knew that! Hmmm! Yes, that is when I introduced Aloo Akbari {Potatao Kofta in Vegan Mughlai Curry} to my mom, for the first time.

I couldn’t help laughing, though I get more irritated whenever my mom reacts like that. Moms are not supposed to react like that… Right? Right? Lol. Who am I kidding? I do the same with my daughters.

Well jokes apart, I swear I didn’t make up the name of this dish. I promise. As a foodie family, we like to try different restaurants and Aloo Akbari is a quaint discovery of one such trial.

Aloo = Potatoes. Akbari = Inspired from Mughal Emperor Akbar.

There is nothing Akbari about it. I am guessing the dish is named Akbari since the curry is inspired from rich and royal Mughlai Cuisine.

There is this Indian restaurant in my part of Pittsburgh, called Taj India and is a pretty famous one, that we accidentally stumbled upon. It was their Buffet Night. I have to say though the food was delicious, it was cold-ish (if that’s a word). Despite of all of that, I stopped at this dish which displayed ALOO AKBARI on a placard in front of it.

It looked creamy and rich. I poured a small serving on my plate along with saag . I savored one bite of it and was instantly transferred to food heaven. Immediately, I got up and poured a good amount of Aloo Akbari in a bowl for me and relished my whole dinner just with that, which is a very rare scenario.

Since then, the dreams of Aloo Akbari have teased me and enticed me. FInally, I plunged on making it at home, trying to duplicate the flavors of the restaurant style Aloo Akbari. I researched a lot online trying to find a recipe that fits the taste and flavor profile but couldn’t get much information. Though Chicken Akbari emerged on google heavily.

Here is my humble take on the Aloo AKbari, as I tasted in the restaurant. I can’t say it is a 100% match but it is oh-so delicioso.  It is one of the best vegan / vegetarian curry I have ever made. You might say that it is one of the best potato curry too.

The filling of cashews and raisins, rolling potatoes into koftas and deep frying in oil, fills the home with such pleasing aromas. The sight of floating koftas in curry pan melts your heart with comfort and greed. It is quite a romantic saga, I must say.

Aloo Akbari {Potatao Kofta in Vegan Mughlai Curry}
Aloo Akbari {Potato Kofta in Vegan Mughlai Curry}

All my VEGAN FRIENDS might want to bookmark this recipe as a reference for BASIC & BEST VEGAN CURRY RECIPE . You may dunk any vegetable like peas and cauliflower with some potatoes or protein kofta of your choice made with lentils, chickpeas (falafel), tofu etc, in this curry. Serve with some rice or Vegan Naan / Bread and your meal is sorted.

You will need a good blender for this recipe, like magic bullet. Other kitchen equipments used in the prep of this recipe are a frying pan, frying spatula, cutting board, knife, non stick pan, kitchen paper towels and plate & bowls.

Some spices that you would look into to order for the curry, if desired – turmeric, red chili powder, degi mirch or fancy paprika, garam masala, salt, or CURRY POWDER .

Some other awesome curries from my blog are – Shahi Paneer, Paneer makhanwala, Palak Paneer, etc.

Here is how to make it! Read till the end for good results and tips in the notes.

The recipe has 2 parts. I have used a very efficient method to make the Mughlai Curry, which otherwise can take quite a bit of time. I promise that the taste is not compromised at all.

  1. Making Aloo Koftas
  2. Making Akbari aka Mughlai curry
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5 from 2 votes

Aloo Akbari {Potato Kofta in Vegan Mughlai Curry}

Aloo Akbari Potato Kofta in Vegan Mughlai Curry is a lip-smackingly delicious Curry from Indian Cuisine. It pairs so well with Rice, Pulav, Rotis, Paranthas and Naans.
Course Main
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 -6
Author Sonal Gupta @ simplyvegetarian777


Aloo Kofta Ingredients

  • Potatoes - 2 large approximately 1&1/2 cups, boiled and grated.
  • Salt - 1/2 tsp
  • Garam Masala - 1/2 tsp
  • Red chili powder - 1/2 tsp
  • Baking soda - tiny pinch optional
  • Cashews - 6 to 7 chopped into small pieces
  • Raisins - 5-6 chopped roughly
  • Corn starch - 1 to 2 tbsp if desired for better binding of potatoes
  • Oil for Deep frying. I often use peanut oil as it has high smoking point and doesnt spoil oil at high heat.

Curry Ingredients

  • Oil - 1 tbsp
  • Onion - 1 medium chopped roughly
  • Cashews - 1/4 cup
  • Garlic - 3 cloves peeled and washed
  • Ginger - 1 small pieces approx 1 tsp
  • Water - 1/2 cup + 1&1/2 cup
  • Kasuri Methi - 1 tsp crushed (optional)

Curry Spices & Condiments

  • Coriander powder - 2 tsp full
  • Turmeric - 1/2 tsp
  • Degi Mirch or Kashmiri Lal Mirch or Fancy Paprika - 1 tsp
  • Red Chili powder - 1/2 tsp
  • Garam Masala - 1/2 tsp
  • OR
  • Honey - 1 tsp or to taste. May use sugar or jaggery instead
  • Salt - 3/4 to 1 tsp as desired


Preparing for Akbari / Mughlai Curry

  • Heat 1/2 cup water and soak cashews, roughly chopped onion, ginger and garlic in it. Set aside for 10-12 minutes.

Preparing for Aloo / Potato Kofta

  • Take cashews and raisins as mentioned under kofta and chop them into small pieces. Mix and Set aside in a bowl.
  • Use potatoes that you have already boiled in advance and cooled for few hours, for best results. I request you not to use freshly boiled potatoes.I boil potatoes a day before or at least 4-5 hrs before making the curry. Cool them completely. I often refrigerate the potatoes after boiling whenever I have to fry these or use as stuffing.
  • Take the boiled and cooled potatoes. Grate them fine, making sure that there are no lumps or big pieces.
  • Add all the spices as mentioned above for koftas + baking soda. Grease your hands with oil and Start bringing the grated potatoes together as a dough. If the potatoes are difficult to bring together in dough form, start adding corn starch/corn flour little by little to bind the potatoes.
  • 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.
  • Finish all the potato dough like wise.
  • You can shape them in any form - round, flat like a patty or oblong roundels.

Frying the Aloo / Potato Koftas

  • Heat the oil n the frying pan. Then reduce the heat to medium high.
  • Place 2-3 koftas only, at a time, in the hot oil in the pan.
  • SInce these are very delicate, do not flip or touch them again and again.
  • Fry these from all the sides, till they are golden brown in color.
  • Take them out gently with a slotted spoon and place them gently on a plate covered with paper towels. Finish frying all of the koftas like wise.
  • It should yield approximately 10-12 large koftas or 15-18 mini ones.

Important Note for Frying

  • Always pay close attention when frying. Do not overload your frying pan with koftas or else they will splutter. Fry 3-4 koftas at a time, depending upon the size of your pan. Somewhere between medium to high heat is best suitable for frying these. Do not let the temperature of the oil drop down while frying or it will spoil the koftas.
  • My friend DURU JASSAL, says that if you add a fat pinch of salt in oil before frying, the fritters and koftas do not absorb that much oil. Try the tip if you want to.

Making the Akbari / Mughlai Curry

  • You are going to love me for this short and efficient method.
  • Take the good quality blender. Place the soaked cashews, onion, ginger and garlic in it along with the water these were soaked in.
  • Blend these ingredients into a smooth paste. Set aside.
  • Heat 1 tbsp oil in the non stick or heavy bottom pan. Add coriander powder, Fancy paprika/degi mirch, turmeric, salt, red chili powder to the hot oil. Reduce the heat and saute the spices for few seconds.
  • Keep the heat to medium and add the cashew and onion paste to the pan. Stir the paste with spices with a spoon. Add honey and 1&1/2 cups of water + garam masala. Give it a good stir.
  • Cover the pan with lid and cook on low medium heat till the curry is reduced to required thickness. This curry is notorious. The cashew paste in the curry keeps absorbing the water. So if you see that it thickens up more than required, then add more water, a little bit at a time. Adjust salt and garam masala to your desired taste.
  • Once the curry is cooked, add crushed dry kasuri methi. It is optional. You may add dried or fresh mint instead for garnish and that extra oomph.
  • This is the BEST VEGAN CURRY EVER. Use it as a base for any vegetable or vegetarian/vegan protein of your choice.


  • I would not suggest you to dunk the koftas in curry for a long time and leave. These will soak up all the curry. The best way to do is, Keep your curry less thick. Heat it well before serving. Add the Aloo/Pottao koftas just 10 minutes before serving.
  • Serve Aloo Akbari with Pulav, Rice or Naan of your choice.

More Options for using Potatoes in this curry, instead in the form of kofta

  • Par Boil baby potatoes, Peel them. Either deep fry them or bake them. Salt and pepper them. Add these to the curry as is.


It is weekend and I am sure that you are looking for a fabulous and fantastic recipe to try and treat your family. Not only the women of the house, I would encourage the men of the house to indulge i cooking as well and wow your better half. Make it to entertain your guests or take it as a pot luck dish to share with family and friends. It will be the talk of the meal, I promise. With such detailed recipe, I am sure you can not goof it up. What do you think?

Can’t make it now? PIN IT FOR LATER!

Aloo Akbari {Potatao Kofta in Vegan Mughlai Curry}
Aloo Akbari {Potatao Kofta in Vegan Mughlai Curry}

In my kitchen, you will always EAT HAPPY & STAY HAPPY!


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  1. Can I bake the kofta instead of frying it? If so, then what temperature and how long?

    Thank you,

  2. Hi there,
    I have had this gorgeous recipe pinned for a while and as I (almost) have a new kitchen and have guests over the weekend, I thought now might be the time to try it! 😀 Do you know if it will be something I can prepare in advance? I’m guessing the sauce can… but wondering if I can prep up the Kofta and fry them earlier in the day or the night before and then add them to the sauce after? I’m easily distracted so worried about trying to cook with people chatting to me etc. 😀

    1. Thank you so much Christine :). You can definitely make the sauce in advance and that too a day or 2 in advance. When ready to serve, just heat with little water as required and adjust salt. That sorted out, now coming to Kofta. Here are 2 ways you can do it-
      1. A slight variation that can be done in advance – you can take baby potatoes and par boil these. Cool and peel and totally dry. Poke a little with fork and deep fry these or you can oven bake or air fry these as well. Instead of making Kofta, use whole baby potatoes. When ready to serve, dunk the Inuit curry atleast 1 hour before.
      2. Making actual Koftas – you can definitely make these in advance. Warm these up in oven before serving. Just be careful to make very tight Koftas before you deep fry or else these can disintegrate. If you see these disintegrating, add more binding agent and try again.
      Hope it works out well for you.

      1. Thank you so much for getting back to me. I’ll perhaps prep tonight and then finish off when they’re here. Thanks again! 🙂

      2. Oh, I have just remembered that I have two further questions.
        For the potatoes if I’m measuring in cups is it 1&1/2 cups of grated potatoes?
        And is it half a cup of water to soak the cashews?
        Thank you. 😀

  3. At first I thought this recipe might be a bit intimidating, but I think you have explained it so nicely that I am going to dive right in and get to making these. It sounds so delicious and I cannot wait to try this! YUM

  4. Loved the whole story of how you discovered Aloo Akbari, Loved the recipe. Stunning pictures !I am surely going to give this recipe a try,

  5. OMG!! Love love love the details U have given there!! Aloo akbari looks amazingly inviting ! Love that click, it actually calls you in a seductive voice, come and taste me!!!! Would love to try it pretty soon!!!

  6. What am I doing wrong? I made this today the curry was amazing but my potato just disintegrated in the oil until all that was left was the raisin cashew in the middle. So sad 🙁 HELP!

    1. Hey Amy, thank you for trying. There can be few reasons that potato kofta disintegrated while frying-
      1. The potatoes were too watery and not completely dry..some varieties of potato are like that. Use golden potatoes next time. they are more starchy.
      2. the Koftas were not bound together tight enough. The koftas have to be very tightly bound. If required, add more binding agent.
      3. You fried at a low heat. These need to be fried at high medium high heat.
      4. You fried too many koftas together, that brought the temp of oil down and made potatoes scatter.
      Suggetsion – Check mark on the above if you try next time. Another lovely way to make it alternatively is use baby potatoes, par boil and peel. Bake or deep fry baby potatoes and add to the curry.

  7. I just made this for my family with no previous experience with this dish…they LOVED it! Thanks so much for sharing this technique. My house smells so good too…you weren’t kidding!