Kofta Kebabs In Spicy Cream Sauce (Malai Kofta)
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***KOFTA***
   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      tablespoon    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
   1      pinch         nutmeg
     1/2  inch          cinnamon stick
   1                    garlic clove -- peeled
   2      tablespoons   unsalted butter
   1      large         onion -- grated
   1      pinch         turmeric
   2      teaspoons     paprika
     1/2  teaspoon      ground coriander
     1/2  teaspoon      cayenne pepper
   1      tablespoon    salt
   1      cup           half-and-half
   1      cup           water
     1/2  cup           heavy cream
   2      tablespoons   chopped fresh cilantro
 

Preparation:

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 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. (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 gram flour or besan) may be purchased at Indian grocery stores.