Kofta Kebabs In Spicy Cream Sauce
Kebabs Spicy Creams Sauces
Last updated 6/12/2012 12:46:19 AM. Recipe ID 6542. Report a problem with this recipe.
Title: Kofta kebabs in spicy cream sauce
Categories: Main dish
Yield: 1 Servings
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.
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 teaspoon cumin seeds 1
1/2 teaspoons salt 1/4 cup chopped cashew nuts 1 tablespoon raisins
3/4 cup chick-pea flour or corn flour (see note) 1 cup water Mild
vegetable oil for deep frying
SPICY CREAM SAUCE:
8 whole cashew nuts 2 whole cloves Pinch nutmeg 1/2-inch cinnamon
stick 1 garlic clove, peeled 2 tablespoons unsalted butter 1 large
onion, grated Pinch turmeric 2 teaspoons 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 tablespoons chopped
fresh cilantro The kofta: Combine potatoes, peas, cheese, chile,
coriander, cumin, salt, cashews and raisins. Form mixture into 1-inch
Make a batter with the flour and water. Season with pinch of salt, if
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
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.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
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