Name: Garlic-Chile Potato Dumplings in a Raisin-Tomato Sauce (Tari Daar Aloo Kofta)
Yield: Serves 6
Cuisine: India
Ingredients: 2 tablespoons Ghee or canola oil; 1 pound russet or Yukon Gold potatoes, peeled, diced, and submerged in a bowl of cold water to prevent browning; 4 or 5 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; ½ cup raw cashew nuts; ¼ cup golden raisins; ½ teaspoon coarse kosher or sea salt; 1 can (15 ounces) tomato sauce; 2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick), coarsely chopped; 1 medium-size red onion, coarsely chopped; ½ cup firmly packed fresh cilantro leaves and tender stems; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 1½ teaspoons coarse kosher or sea salt; ½ teaspoon Punjabi garam masala; 1 cup chickpea flour, sifted; 6 medium-size cloves garlic; Canola oil for deep-frying; ¼ teaspoon ground turmeric

Preparation info

Serves
6

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

I struggled with where to place this curry—in the appetizer chapter or in the vegetable chapter. I would hate to see these dumplings get lost as a side dish in a curry dinner because the combination of chiles and garlic (the two prominent flavors in koftas) is phenomenal against the nutty, sweet, tart backdrop of the sauce. Start a formal dinner with this kofta curry, and set the expectations high for the following courses.