Holy moly, baked potato ball curry is on the menu today and it is fantastic! For this month’s The Secret Recipe Club, I was assigned an extraordinarily cool site, The Haggis and the Herring. I had a really tough time choosing a recipe after I’d narrowed it down to Aloo Mutter Butter Paneer, Cheese Antojitos and Baked Potato Ball Curry.
They all sound wonderful to me, and I had to bring in Mr. Meaty to choose what we’d make since I couldn’t decide myself. He picked Baked Potato Ball Curry, which honestly I think we’ll be calling “Tater Tot Curry” around here. I cannot even believe how delicious the little baked potato balls turned out. I could eat them even without the curry sauce…and believe me, I LOVE curry sauce.
Now, because our 3-year-old, Bug, hates regular potatoes and Mr. Meaty hates sweet potatoes, we actually ended up doing 2/3 regular white Russets and 1/3 sweet potatoes, in separate little potato balls. Both were tasty, but I preferred the Russet variety.
This is reminiscent of one of my absolute favorite vegetarian Indian food dishes, malai kofta, which has paneer and nut kofta rather than potato. After trying this recipe, I now love both.
Vegetarian Baked Potato Ball Curry
1 pound potatoes, baked and mashed
2 tablespoons red onions, finely chopped
1 teaspoon chili powder
1/2 teaspoon turmeric
2 Tablespoon cilantro, finely chopped
1/2 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 teaspoon ground coriander
1/4 teaspoon salt
1/4 cup + 1 cup water
2 Tablespoon oil
2 red onions, finely chopped
6 cloves garlic, minced
2 Tablespoons tomato paste
2 Tablespoons yogurt
1/4 cup cilantro, chopped
For the koftas:
Preheat oven to 375-degrees.
Grease or cover a large baking sheet with parchment paper.
In a bowl, thoroughly mix all ingredients for the kofta.
Roll mixture into 1-inch balls and space evenly on parchment (should be 20-25 balls). I used a melon baller.
Bake for 20-25 minutes, until slightly browned and crispy, then set aside.
For the curry:
Combine chili powder, cayenne, coriander, salt and 1/4 cup water in a small bowl and set aside.
In a deep pan, heat oil on medium-high and fry onions until translucent and browning.
Reduce heat to medium and add garlic. Continue to simmer for 2-3 minutes
Add the spice and water mixture, stirring for two minutes.
Add tomato paste and remaining water, stir and cover.
Let simmer for 10-12 minutes and then remove from heat.
Add yogurt and mix gently.
Arrange koftas in a flat oven-proof dish with a lid and pour curry on top. Garnish with cilantro.
Allow the curry to stand for at least one hour before serving (you can reheat in the oven) to allow the flavors to mingle.
Slow Cooker Method
Prepare the koftas. Mix remaining ingredients in slow cooker. Once koftas are ready, place those on top of the sauce inside the slow cooker. Cook on LOW for 8 hours.
Instant Pot Method
Prepare the koftas.
Add remaining ingredients to the instant pot.
Once the koftas are ready, place those on top of the sauce inside the instant pot.
Cook on high pressure for 30 minutes, allow to naturally release.
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Recipe Source: VeggieConverter.com
Recipe adapted from Baked Potato Ball Curry.
Absolutely heavenly. The girls had theirs without curry sauce and loved them (Bug just the sweet potato tots and Goose liked both). My husband and I loved the whole dish (and I liked the sweet potato tots, too). A definite repeat. Thanks so much to Daniel (and his friend Niya) for the recipe. Fantastic.
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Recipe by Kristi Arnold.
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