Sunchoke Koftas in Curry

Name: Sunchoke Koftas in Curry
Cuisine: American
Ingredients: Cilantro, for garnish; ¾ cup (180 ml) heavy cream; Pinch of cayenne pepper; ½ teaspoon ground coriander; 2 tablespoons dry fenugreek leaves (methi); 2 tablespoons dry fenugreek leaves (methi); ½ cup (60 g) raw cashews; 3 medium Roma tomatoes, diced; 1 tablespoon sugar; 1 cup (240 ml) water; 4 cloves; 1 bay leaf; 1 large yellow onion, sliced; 2 tablespoons grapeseed oil; 3 green cardamom pods; ½-inch (12-mm) piece cinnamon stick; ½ teaspoon garam masala; 1 quart (1 l) grapeseed oil, for frying; 1 teaspoon grated fresh ginger; 3 tablespoons cornstarch; 2 tablespoons chopped fresh cilantro; ½ jalapeño chile, minced; 1 tablespoon cashews, finely chopped; 1 tablespoon raisins, finely chopped; 1 large Yukon potato; ¾ cup (180 g) cup paneer; 2 medium sunchokes; 1 teaspoon salt + more as needed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasons of Greens

By Katie Reicher

Published 2025

About

These tubers have a texture of potatoes with a mildly tart, artichoke-like flavor, which makes them a surprisingly fun addition to koftas.

Ingredients

For the Koftas

2 medium sunchokes
1 teaspoon salt + more as needed
1 large Yukon potat

Americas
United States
San Francisco
Main course
Gluten-free
Spring
Winter
Autumn
Vegan

Method

To make the koftas, clean the sunchokes well and remove any dirt and stuck bits from the skin. Halve or quarter the sunchokes, depending on their size, and place in a saucepan with enough water to cover. Add a generous pinch of salt and bring to a boil, then reduce the heat to a simmer and cook until the sunchokes are very tender but not falling apart, 20 to 25 minutes.

Drain the suncho