Aloo Kofta/Potato Dumplings in Yogurt Sauce

Heat oil in a pan. Add the cinnamon, clove and cardamom; when they sizzle add the ground onion and fry it at medium heat for about 1/2 hour or till light yellowish brown, while constantly stirring so the paste does not stick to the bottom of the pan.

Combine the garlic paste, coriander powder, turmeric, salt and red chili powder in 1 cup water.

Add the above spice mix to the onion paste in the pan.

Fry till till dry and the oil separates, for about 12-15 minutes.

Blend the yogurt smooth in a blender. Switch of the heat of the pan, and add the blended yogurt to pan.

Add about 3 cups of water and switch on the heat and simmer for about 5 minutes switching between low and medium heat. Do not stir; if you do need to stir do it minimally and in a single direction. Yogurt tends to “break” or “split” when cooked over heat.

Switch off the heat.

Just before you would want to serve, add the Aloo Vadas to the pan. Switch on the heat; simmer with the Aloo pakoras for about 5-8 minutes at medium heat. Garnish with fresh cilantro if you want and serve immediately.