Recipe for Kofta Kebabs In Spicy Cream Sauce (Malai Kofta)


1 stephen ceideburg
1 kofta:
2 large russet potatoes, boiled, peeled, ma; shed
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 teaspoon 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
1 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 teaspoon salt
1 cup half-and-half
1 cup water
1/2 cup heavy cream
2 tablespoon chopped fresh cilantro


ofta, 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.

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