North: Kofta Kebabs in Spicy Cream Sauce (Malai Kofta)
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
russet potatoes
|
*
|
| ½ | cup |
green peas
|
|
| ¼ | cup |
cheddar cheese
shredded |
|
| ½ | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | cup |
cashew nuts
chopped |
*
|
| 1 | tablespoon |
raisins, seedless
|
|
| ¾ | cup |
chickpea (garbanzo) flour
|
* |
| 1 | cup |
water
|
|
| Spicy cream sauce | |||
| 8 | each |
cashew nuts
whole |
*
|
| 2 | wholes |
cloves
|
*
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | each |
garlic cloves
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | large |
onions
grated |
|
| 1 | pinch |
turmeric
|
*
|
| 2 | teaspoons |
paprika
|
|
| ½ | teaspoon |
coriander
ground |
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | cup |
water
|
|
| ½ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
russet potatoes
|
*
|
| 118 | ml |
green peas
|
|
| 59 | ml |
cheddar cheese
shredded |
|
| 2.5 | ml |
coriander
ground |
|
| 5 | ml |
cumin seeds
|
|
| 7.5 | ml |
salt
|
|
| 59 | ml |
cashew nuts
chopped |
*
|
| 15 | ml |
raisins, seedless
|
|
| 177 | ml |
chickpea (garbanzo) flour
|
* |
| 237 | ml |
water
|
|
| Spicy cream sauce | |||
| 8 | each |
cashew nuts
whole |
*
|
| 2 | wholes |
cloves
|
*
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | each |
garlic cloves
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 1 | large |
onions
grated |
|
| 1 | pinch |
turmeric
|
*
|
| 1E+1 | ml |
paprika
|
|
| 2.5 | ml |
coriander
ground |
|
| 2.5 | ml |
cayenne pepper
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
light cream (half&half)
|
|
| 237 | ml |
water
|
|
| 118 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
cilantro
chopped |
|
Directions
Make a batter with the flour and water.
Season with pinch of salt, if desired.
Heat oil to 375℉ (190℃) 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.
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 sauté 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.
Stir in cream and kofta kebabs.
Bring to a boil, then remove from heat.
Garnish with cilantro and serve immediately.
