Stuffed Potato Kofta in Tikka Masala Sauce
- 500 g potatoes (3 medium sized potatoes), boiled
- 1 tbsp fresh cilantro, finely chopped (optional)
- ¼ tsp red chili powder
- Salt to taste
- ½ cup crumbled paneer (or mozzarella)
- 2 tsp raisins
- 2-3 tbsp nuts, chopped (can use almonds, cashews, hazelnuts, pine nuts or pistachios, or a mix--I use the mixed nut seed raisin mixture from the Park Slope Food Coop), reserving a little extra for garnish
- 2 to 3 cups cooking oil, for deep frying (use any high heat oil such as Canola)
- 2 tbsp corn flour
- I jar Masala Mama's Tikka Masala Simmer Sauce
- 1/3 cup coconut milk or ¼ cup coconut cream or heavy cream
- ¼ cup chicken stock or vegetable stock
- Butter for dotting
- Nuts for garnish
Peel and mash the potatoes. Add cilantro, salt, chili powder. Mix well, taste and adjust the salt.
Mix all the ingredients of the stuffing. Add a tiny pinch of salt.
Make equal size potato balls, each a little smaller than an egg. Flatten the ball in the palm of your hand. In the middle put in about 1 tsp of the filling. Pull the mashed potato up from the sides to cover the filling and smooth it to make a nice ball again. Repeat with all the balls.
Roll the balls gently in the cornflour and dust off any extra corn flour.
Keep in the fridge till ready to fry.
Heat the oil in a karahi (Indian style wok) till medium hot. Fry the koftas (potato balls) till medium brown. Drain well and place on kitchen paper to absorb any excess oil. Keep aside till ready to eat.
Combine the Tikka Masala sauce with the coconut milk or cream and stock and heat in a shallow pan. Once hot, add the kofta, but do not stir, just give a little shake. In a shallow serving bowl gently put in the kofta balls. Pour in the sauce, add dot with butter as you would in a pie. Sprinkle over some of the crushed nuts.