Aloo Akbari {Potato Kofta in Vegan Mughlai Curry}

Potatoes - 2 large, approximately 1&1/2 cups, boiled and grated.

Salt -

Garam Masala -

Red chili powder -

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.

Oil -

Onion - 1 medium, chopped roughly

Cashews -

Garlic - 3 cloves, peeled and washed

Ginger - 1 small pieces, approx 1 tsp

Water - ½ cup + 1&1/2 cup

Kasuri Methi - 1 tsp, crushed (optional)

Coriander powder - 2 tsp full

Turmeric -

Degi Mirch or Kashmiri Lal Mirch or Fancy Paprika -

Red Chili powder -

Garam Masala -

OR

CURRY POWDER - 1 TSP. SKIP ALL THE SPICES ABOVE AND JUST USE CURRY POWDER.

Honey - 1 tsp or to taste. May use sugar or jaggery instead

Salt - ¾ to 1 tsp, as desired