Stuffed Oler Kofta Curry (Stuffed Yam Fried Ball Curry)

Total credit goes to my Maa, who after watching ‘Govind Guttey’ recipe invented (you can say tried and tested) this dish. And this turned out so nice! Ole or Yam is a very common vegetable of Bengal. It is a kind of starchy tubes found around the world. It is a very common vegetable during rainy season. Since there are a very less variety of vegetables available during monsoon, Maa always tries some variations in our weekend lunch or dinner using very common ingredients. Couple of days before she cooked this super yummy and delicious dish for lunch. I’m happy to share this yummy recipe with you all.

  • Servings: 4-serving
  • Difficulty: medium
  • Print


  • Cuisine: indian
  • Course: side dish
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins


For making kofta:
Ole or Yam – 1 cup (Boiled and mashed)
Turmeric Powder – ¼ tsp
Roasted Cumin Powder – ½ tsp
Red Chillie Powder – ½ tsp
Garam Masala Powder – ¼ tsp
Besan or Gram Flour – 2 Tbsp (to bind the kofta)
Salt – To taste
Sugar – ¼ tsp
For Stuffing:
Khoya or Evaporated Milk – 3-4 Tbsp
Raisin – 1 Tbsp (Chopped)
Cashew – 1 Tbsp (Chopped)
Green Chillies – 1 tsp (Chopped)
Salt – A little
Sugar – ½ tsp
For making the gravy:
Yogurt – ½ cup
Besan or Gram Flour – 2 tsp
Cumin Powder – ½ tsp
Coriander Powder – ½ tsp
Turmeric Powder – ½ tsp
Red Chillie Powder – ½ tsp
Ginger Paste – 1 tsp
Kasuri Methi or Dry Fenugreek Powder – ½ tsp
Garam Masala Powder – ½ tsp
Salt – To taste
Sugar – ½ tsp
Oil – 2 tsp + for frying the Kofta
Ghee – 1 tsp
Fried Onion – For garnish (Optional)


  1. Wash the yam very well. Scrap the black hard skin, cut them in chunks and boil it in a pressure cooker adding a little salt.
  2. Mash it in a smooth paste adding all the ingredients mentioned under ‘for making kofta’. Divide them in 8 equal parts.
  3. Now in another bowl mix in all the ingredients mentioned under ‘for making the stuffing’.
  4. Apply a little oil on your palm and take a ball of yam mixture. Make a small depression in the middle of the ball and stuff it with the stuffing mixture. Cover it well and make it in round shaped ball.
  5. Make all the koftas in same manner.
  6. Heat oil in a pan and shallow fry the koftas. Take out and keep aside.
  7. In the same pan add ginger paste and sauté for few seconds.
  8. Dilute the powder masalas except garam masala in a little water and pour it into the pan. Sauté well.
  9. Beat the yogurd with besan and sugar and add this to the pan. Stir continuously.
  10. Adjust salt and add kasuri methi (crush between your palms before adding) and garam masala powder. Give it a final mix.
  11. Now put the fried koftas in the gravy and drizzle some ghee. Switch off the heat and cover for couple of minutes.
  12. Transfer it to your serving plate and garnish with fried onion. Serve immediately with roti or rice.


~Do not boil the koftas in the gravy else the koftas will break.

~You can make the koftas in advance and can make the gravy and serve immediately.

~This preparation is on sweeter side. Those do not like sweet preparation can avoid adding it.

~You may add more ‘besan’ if the mixture becomes too sticky and can’t be shaped into koftas.


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