4-5 Yukon gold potatoes, boiled and slightly mashed
8 oz. ricotta (fat-free)
salt, pepper, a dash of curry
Chop the potatoes and boil until easily forked. Drain and allow to cool. In a large bowl, mix potatoes, ricotta and spices. Form into 1-2 inch balls and roll in a little oil (any cooking oil will do. I use olive because I always have that in the house.) Place in a baking dish and cook at 400 for 20-30 minutes, or until as brown as you would like.
Alternate 1: you can deep-fry or pan fry the potato ball if you prefer them crispier.
Alternate 2: make the balls ahead of time and refrigerate (or freeze). This will give your balls extra structural integrity.
1-2 tablespoons mustard seeds
1 can tomato sauce
8-10 oz plain, fat-free yoghurt
2 tablespoons garam masala
1 tablespoon turmeric
1/2 onion, diced
2-3 cloves garlic minced
1 tsp ginger
Heat oil in a large frying pan or pot and add mustard seeds. When these pop, add onions and fry until golden. Add in other spices and stir for a few minutes over medium-low heat. Add in tomato sauce and bring to a slow boil, cover and cook for 20-30 minutes, stirring occasionally.
When the oil begins to separate a little at the top, take the sauce off the heat and stir in the yoghurt. Serve with the potato balls and rice.
For vegan version: Use mashed tofu and a little olive oil in place of the ricotta. Substitute vegan yoghurt for cow yoghurt in the sauce.