Potato koftas with a spicy yoghurt sauce

Potato koftas with a spicy yoghurt sauce

By
From
The Curry Guy
Serves
4 as a main course or many as a canapé

Back in 2012, I was invited to Sachins in Newcastle by the owner and excellent chef Bob Arora. That day he taught me a few authentic Punjabi recipes that I still make often. This potato kofta recipe is one of them.

I usually serve these koftas with a selection of other starters when we have people over. The koftas and sauce make a delicious vegetarian curry but I like to serve them as canapés. To do this, spoon some of the hot yoghurt sauce into small canapé dishes and place a potato kofta with a toothpick on top. Scoop up the hot sauce with the crunchy koftas and you’ll understand why I had to share this recipe.

Ingredients

Quantity Ingredient
3 large potatoes
pinch ground turmeric
pinch salt
1 teaspoon finely chopped coriander seeds
1 tablespoon Garam masala
handful fresh coriander, chopped
2-3 tablespoons self-raising flour
rapeseed oil, for deep-frying

For the sauce

Quantity Ingredient
420g plain yoghurt
1 teaspoon chilli powder
1 teaspoon ground turmeric
1 tablespoon tomato paste
1 teaspoon cornflour (optional)
pinch salt
2 tablespoons rapeseed oil
1 teaspoon chopped coriander seeds
1 teaspoon mustard seeds
6 fenugreek seeds
10 fresh curry leaves
3 tablespoons finely chopped fresh coriander

Method

  1. Boil the potatoes in their skins until about 80% cooked, then drain. When cool enough to handle, peel then grate them into a large bowl. Stir in the turmeric, salt, chopped coriander seeds, garam masala, fresh coriander and 2 tbsp flour. Form into koftas the size of golf balls, adding more flour if the mix is too sticky.
  2. Now make the sauce. Pour the yoghurt into a large bowl and add the chilli powder, turmeric, tomato paste, cornflour (if using) and salt. Whisk until smooth. Heat the oil over a medium-high heat and toss in the whole spices followed by the curry leaves. Sizzle for about 20 seconds until fragrant and then slowly pour in the yoghurt mixture, whisking continuously. The yoghurt may splatter a bit when it hits the oil, so reduce the heat if necessary.
  3. Whisk it all up and simmer for about 3 minutes, then skim the excess oil off the top. Set aside and keep warm.
  4. Heat about 10 cm of rapeseed oil in a deep, heavy-based pan, until hot enough for a piece of the potato mixture to sizzle immediately it hits the oil (about 170°C). Deep-fry the koftas in batches of six until nicely browned and crunchy on the outside. Remove to a plate lined with kitchen paper, to absorb any excess oil, then move to a wire rack and keep warm while you fry the rest.
  5. Check the sauce for seasoning. If serving as a curry, stir the kofta into the sauce and serve immediately while still crunchy, or serve as an hors d’oeuvre, placing each kofta on top of a spoonful of sauce.
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