Back in 2012, I was invited to Sachins in Newcastle by the owner and talented chef Bob Arora. That day he taught me a few authentic Punjabi recipes that I still make often. This potato kofta recipe is so good and really easy to prepare.
I usually serve it as an hors-d’oeuvre when we have people over. If you would like to serve it as a curry I recommend doubling the amount of yogurt and adjusting the other ingredients to taste.
These need to be eaten immediately while the kofta are still hot and crunchy. If you do need to prepare ahead, place the fried koftas in a low oven and then add them to the hot sauce just before placing them on the table.
This recipe calls for chopped coriander seeds. Using a sharp knife, roughly chop your seeds before adding them. These really add a nice flavour to the dish.
FOR THE SAUCE