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

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.