Potato "Death" Koftay

Serves 6

Ingredients for the koftay:
4 medium potatoes, peeled & boiled till tender
2 green chillies, finely chopped
1 tsp coriander seeds, lightly crushed
1 tsp cumin seeds, lightly crushed
1.5 tsp ginger-garlic paste
4 oz cream cheese, room temperature
1 egg
1/4 cup oil for frying

For the gravy:
1 large onion, sliced
3-4 medium tomatoes, chopped
1/2 tsp black mustard seeds (optional, but I like)
1 bay leaf
1 large cardamom pod (bari elaichi)
1/2 tsp garam masala
1/2 tsp red chili powder
1/4 tsp turmeric
1 tsp salt

1. Mash the boiled potatoes with the green chillies, coriander seeds, cumin seeds and ginger-garlic.

2. Pat the mashed potatoes into a circle as big as the palm of your hand; fill the center with about a tsp of cream cheese, then envelop that in the potato mixture, rolling it into a ball. Repeat till you use up all the potato mixture. Make all the koftay approximately the same size.

3. Beat the egg & season with a little salt and pepper. Heat up the oil in a large skillet. Dip each potato ball into the egg batter, then place in the hot skillet. Shallow fry till brown on all sides. Set aside to drain on a paper towel.

4. In a separate skillet, heat 2 tbsp of the same oil you used for frying the koftay. Drop in the cardamom and bay leaf. Saute the onions till golden.

5. Add in the tomatoes, along with the remaining spices, then simmer the entire thing till the tomatoes soften and form a gravy.

6. Put the koftay into the gravy, and gently incorporate. Once the koftay are heated through (5 mins), turn off the heat, sprinkle with chopped cilantro and serve with naan, parathas or roti.