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North: Kofta Kebabs in Spicy Cream Sauce (Malai Kofta)

Recipe

Title:

North:

Kofta Kebabs in Spicy Cream Sauce (Malai Kofta)

Categories:

India, Vegetables

Yield:

4 servings

Directions

1. Stephen Ceideburg SPICY CREAM SAUCE: KOFTA: 8 Whole cashew nuts 2 lg Russet potatoes, boiled, 2 Whole cloves -peeled, mashed 1 pn Nutmeg 1/2 c Green peas, fresh or frozen 1/2 Inch cinnamon stick 1/4 c Shredded Cheddar cheese 1 Garlic clove, peeled 1 Fresh hot green chile, 2 tb Unsalted butter -chopped 1 lg Onion, grated 1/2 ts Ground coriander 1 pn Turmeric 1 ts Cumin seeds 2 ts Paprika 1 1/2 ts Salt 1/2 ts Ground coriander 1/4 c Chopped cashew nuts 1/2 ts Cayenne pepper 1 tb Raisins 1 ts Salt 3/4 c Chick-pea flour or corn 1 c Half-and-half -flour (see note) 1 c Water 1 c Water 1/2 c Heavy cream Mild vegetable oil for deep 2 tb Chopped fresh cilantro -frying

Directions

1. Kofta, a classic dish of Moghul origin, is one of the most important preparations of Indian vegetarian cuisine.
2. Traditionally, koftas are simmered in a delicate sauce and turned into a curried main dish.
3. These kebabs are wonderful served as cocktail appetizers with a yogurt or fruity dipping sauce.

Directions

1. The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins.
2. Form mixture into 1-inch balls.

Directions

1. Make a batter with the flour and water.
2. Season with pinch of salt, if desired.

Directions

1. Heat oil to 375 degrees F in a deep fryer or large heavy saucepan.
2. Dip balls into batter to coat completely, and deep-fry until brown (do not crowd), about 4 minutes.
3. Set aside.

Directions

1. (If you want the kebabs to remain firm, put them on a heated serving platter, and tent with foil.
2. To serve, bring cream sauce to a boil and pour over kebabs.)

Directions

1. The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste.
2. Set aside.

Directions

1. Heat butter in a large saucepan over medium-high heat.
2. Add onion and saute until wilted; stir in ground paste and cook 2 minutes.

Directions

1. Add turmeric, paprika, coriander, cayenne and salt.
2. Stir in half-and-half and water.
3. Reduce heat and simmer about 15 minutes.

Directions

1. (May be prepared 2 days ahead, cooled, covered and refrigerated.)

Directions

1. Stir in cream and kofta kebabs.
2. Bring to a boil, then remove from heat.
3. Garnish with cilantro and serve immediately.

Directions

1. Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores.

Directions

1. PER SERVING: 645 calories, 15 g protein, 54 g carbohydrate, 43 g fat (19 g saturated), 86 mg cholesterol, 1,450 mg sodium, 8 g fiber.

Directions

1. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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