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an overhead shot of an oval platter of tikka masala pierogis topped with a dollop of greek yogurt sauce and garnished with cilantro. a small bowl with two red chilies and cardamom pods sits to the left.

tikka masala pierogi

Rebecca Eisenberg
These tikka masala pierogi are inspired by two warm and cozy comfort foods: Indian-spiced tikka masala and Polish potato-stuffed pierogi. Yield: 30-40 pierogi
5 from 2 votes
Prep Time 1 hr
Cook Time 7 mins
Dough resting time 1 hr
Total Time 2 hrs 7 mins
Course Appetizer, Main Course
Cuisine Indian, Polish
Servings 30 pierogi


Pierogi dough

  • 2 cups AP flour (240g)
  • ½ teaspoon salt
  • 1 teaspoon turmeric (optional, for color)
  • tablespoon olive oil (or ghee)
  • cup hot water (163g)

Pierogi filling

  • 2 cups mashed potatoes (1½ lb russet potato, cooked, peeled, and mashed)
  • 4 tablespoon butter (divided)
  • ¼ inch fresh ginger, grated (or add ⅛ teaspoon ginger with the other spices)
  • 1 large garlic clove (or two small/medium cloves)
  • 8 oz tomato sauce
  • ½ teaspoon turmeric
  • ¼ teaspoon ground coriander
  • teaspoon cumin
  • pinch ground cinnamon
  • pinch cardamom
  • 3 tablespoon greek yogurt (preferably 5% whole milkfat or higher)
  • 1 tablespoon vegetable better than bouillon (paste, not a cube)
  • 1 lime (for zesting)
  • salt & pepper


Pierogi dough

  • Combine flour, salt, and turmeric in a large mixing bowl. Make a well in the middle of the flour mixture, and pour the water and olive oil into the center.
  • Use a fork to whisk the water mixture, slowly incorporating more and more flour from the sides of the bowl into the center. When a dough begins to form switch to a bowl scraper, wooden spoon, or your hands and continue mixing and kneading the dough until it's smooth and slightly tacky.
    Dust with more flour if needed, or use damp hands to knead if the dough is dry.
    NOTE: You can also use a stand mixer with a dough hook for this step, whisking with a fork and then switching to the dough hook to knead once the dough comes together.
  • Shape the dough into a ball and let rest, covered, at room temp for 1 hour before rolling. If making ahead, let the dough rest, wrapped in plastic wrap or in an airtight container in the fridge for up to 48 hours.

Pierogi filling

  • Pierce potato (or potatoes) 4-5 times per side with a fork. Place in a shallow bowl of water in the microwave and cook 5 minutes on high. Flip potato(es) over and cook an additional 5 minutes. Carefully remove from microwave and strain out the water.
    When the potatoes are cool enough to handle but still slightly warm, peel off the skin and cut them into rough 2" slices.
    Place in a medium sized bowl along with 2 tablespoon butter and mash until mostly smooth. Set aside.
  • Combine turmeric, coriander, cumin, cardamom, and cinnamon in a small bowl and set aside.
  • In a small saucepan melt 2 tablespoon butter over medium heat until it starts to bubble and fizz. Add minced garlic and ginger and stir, cooking to soften, about 1 minute, then add the spice blend from the previous step and stir until combined.
  • Add the tomato sauce and continue stirring to evenly incorporate all the ingredients. When the sauce is one uniform color, add the greek yogurt and stir again until no visible white streaks of yogurt remain.
  • Season with salt and pepper, and adjust spices to taste.
  • Pour the sauce over the mashed potatoes along with the vegetable bouillon paste and mash until fully combined and cohesive with no visible dark streaks of sauce or light streaks of potatoes. Add salt and pepper to taste.
    Chill for at least 20 minutes before scooping.

shaping pierogi

  • Portion the chilled filling out into 2 teaspoon balls using a cookie scoop. Use a microplane to lightly dust the scooped filling with lime zest.
  • Divide the pierogi dough in half. Cover the half you aren't working so it doesn't dry out.
    On a lightly floured surface, roll the dough until it's ⅛" thick. It should be thin, but not so thin as to be translucent. Use a 2¾" round cutter to cut circles out of the dough.
    Save the scraps to the side — you can gather them back into a ball and re-roll them once after letting them rest for 30 mins.
  • Hold one dough circle in your non-dominant hand. Place a round of the filling in the center. Pinch the dough closed at the top, then pinch down the sides to seal shut. Flatten the pierogi into a half moon shape, and transfer to a sheet pan while you make the rest.
  • Freeze for later on a sheet pan, or pan-fry immediately to serve.
  • To pan fry: Heat 1-2 tablespoon oil in a non-stick skillet over medium heat. Cook the pierogi approximately 2-3 mins per side until golden brown, then add a splash of water and cover immediately with a lid for an additional 2 minutes. Serve with additional tikka masala sauce or with a lime-yogurt dipping sauce.


  • Once you combine the tikka masala sauce with the mashed potatoes, if the mixture seems dry you can add an additional 1-2 tablespoon greek yogurt. 
  • To make this vegan use vegan greek yogurt (plain, unsweetened), and use olive oil or vegan butter in place of butter.
  • To freeze: Arrange in rows on a sheet pan dusted with corn starch. Freeze until mostly set, then transfer to an airtight container. You can cook these right from frozen, just add a minute or two to the cooking time. You may need to reduce the heat slightly as they cook if the outsides are getting too dark before the filling is fully warmed through.
  • If you want extra tikka masala sauce for dipping, just double the tikka masala sauce from the filling. Half goes in the potatoes, half gets saved for later.


Tried this recipe?Leave a comment and let me how it was!