Malai Kofta - Kebabs In Spicy Cream Sauce - N. India

Recipe Ingredients

		Kofta
2		Russet potatoes - boiled, (large)- peeled mashed
1/2 cup	118ml	Green peas - fresh or frozen
1/4 cup	36g / 1.3oz	Shredded cheddar cheese
1		Fresh hot green chile
		- chopped
1/2 tablespoon	7.5ml	Ground coriander
1 tablespoon	15ml	Cumin seeds
1 1/2 teaspoons	7.5ml	Salt
1/4 cup	36g / 1.3oz	Chopped cashew nuts
1 tablespoon	15ml	Raisins
3/4 cup	46g / 1.6oz	Chick-pea flour or corn- flour (see note)
1 cup	237ml	Water
		Mild vegetable oil for deep
		- frying
		Spicy Cream Sauce
8		Cashew nuts
2		Whole cloves
1		Nutmeg
1/2		Cinnamon stick
1		Garlic clove - peeled
2 tablespoons	30ml	Unsalted butter
1 tablespoon	15ml	Onion - grated (large)
1		Turmeric
2 teaspoons	10ml	Paprika
1/2 tablespoon	7.5ml	Ground coriander
1/2 tablespoon	7.5ml	Cayenne pepper
1 tablespoon	15ml	Salt
1 cup	237ml	Half-and-half
1 cup	237ml	Water
1/2 cup	118ml	Heavy cream
2 tablespoons	30ml	Chopped fresh cilantro

Recipe Instructions

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.

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

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