Category: Sauces
Rating: 3.53
Servings: 4


Ingredients


----KOFTA----
2 large russet potatoes; boiled, peeled, mashed
1/2 cup green peas; fresh or frozen
1/4 cup shredded cheddar cheese
1 fresh hot green chile; chopped
1/2 teaspoon ground coriander
1 tablespoon cumin seeds
1 1/2 teaspoon salt
1/4 cup chopped cashew nuts
1 tablespoon raisins
3/4 cup chick-pea flour or corn flour; (see note)
1 cup water
1 mild vegetable oil for deep frying
----SPICY CREAM SAUCE----
8 whole cashew nuts
2 whole cloves
1 pinch nutmeg
1/2 inch cinnamon stick
1 garlic clove; peeled
2 tablespoon unsalted butter
1 large onion; grated
1 pinch turmeric
2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 tablespoon salt
1 cup half-and-half
1 cup water
1/2 cup heavy cream
2 tablespoon chopped fresh cilantro

Directions: How to Cook North Kofta Kebabs In Spicy Cream Sauce (Malai Kofta)


Kofta, a classic dish of Moghul origin, is one of the most important preparations of Indian vegetarian cuisine. Traditionally, koftas are simmered in a delicate sauce and turned into a curried main dish. These kebabs are wonderful served as cocktail appetizers with a yogurt or fruity dipping sauce. THE KOFTA: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins. Form mixture into 1-inch balls. Make a batter with the flour and water. Season with pinch of salt, if desired. Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip balls into batter to coat completely, and deep-fry until brown (do not crowd), about 4 minutes. Set aside. (If you want the kebabs to remain firm, put them on a heated serving platter, and tent with foil. To serve, bring cream sauce to a boil and pour over kebabs.) THE SAUCE: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste. Set aside. Heat butter in a large saucepan over medium-high heat. Add onion and saute until wilted; stir in ground paste and cook 2 minutes. Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes. (May be prepared 2 days ahead, cooled, covered and refrigerated.) Stir in cream and kofta kebabs. Bring to a boil, then remove from heat. Garnish with cilantro and serve immediately. Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores. 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.

Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 6/92


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Recent comments and reviews for this recipe:

mrs ibrahim writes:

did not understand much can u give another easy version of kofta

Posted on 22 May 2010, 05:46 ET

Hove writes:

It seems that the onion for the sauce can be minced or finely chopped and sautÚd until translucent. The other ingredients for the sauce, cashews garlic and spices (I am assuming that the unlabeled "cloves" are cardamon pods) can be tossed into a food processor except the cardamon.

The Kofta seems a little trickier. You want a solid base to combine the ingredients before dipping in the batter or they will crumble. This is where the starch from the potatoes come in handy but it does not say to mash them. I would use one whole potato (cut into small cubes before boiled) and sub in 1/4 of a cup of potato flour to really combine the ingredients to form the balls, then dip and fry to solidify.

This should help to give the kofta more substance.

Posted on 09 Jan 2011, 12:36 ET

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