Boil the potatoes until tender, then
drain, return to the pan and put over a
low heat to steam dry for a few mins.
Mash with some seasoning and cool.
Mix all the filling ingredients together.
Make 12 balls of potato. Take one, press
your finger into it to make a little hole,
then place a little of the filling mixture
into the centre. Pinch the potato back
over to seal and shape into a round.
Repeat with remaining potato balls and
filling. Roll each kofta in flour, dip in the
beaten egg, then roll in the breadcrumbs.
Fill a deep saucepan halfway with oil, and
heat until a small piece of bread browns
in 20 secs. Fry the koftas in batches for
a few mins until golden, then set aside
on kitchen paper.
For the gravy, blend together the
onions, garlic, ginger, poppy seeds and
nuts in a food processor to a purée. Heat
the oil, then fry the onion purée until just
turning brown. Add the puréed tomatoes,
spices and sugar. The gravy should be
quite thick, but if you want to thin it down
a bit, add a little water.
When the gravy comes to a boil, add
the koftas. Heat through and serve with
a drizzle of single cream and some flaked
almonds scattered on top.