North: kofta kebabs in spicy cream sauce (mal
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
Stephen Ceideburg | ||
2 | larges | Russet potatoes, boiled, peeled, mashed |
½ | cup | Green peas, fresh or frozen |
¼ | cup | Shredded Cheddar cheese |
1 | Fresh hot green chile, chopped | |
½ | teaspoon | Ground coriander |
1 | teaspoon | Cumin seeds |
1½ | teaspoon | Salt |
¼ | cup | Chopped cashew nuts |
1 | tablespoon | Raisins |
¾ | cup | Chick-pea flour or corn flour (see note) |
1 | cup | Water |
Mild vegetable oil for deep frying | ||
8 | Whole cashew nuts | |
2 | Whole cloves | |
1 | pinch | Nutmeg |
½ | Inch cinnamon stick | |
1 | Garlic clove, peeled | |
2 | tablespoons | Unsalted butter |
1 | large | Onion, grated |
1 | pinch | Turmeric |
2 | teaspoons | Paprika |
½ | teaspoon | Ground coriander |
½ | teaspoon | Cayenne pepper |
1 | teaspoon | Salt |
1 | cup | Half-and-half |
1 | cup | Water |
½ | cup | Heavy cream |
2 | tablespoons | Chopped fresh cilantro |
Directions
KOFTA:
SPICY CREAM SAUCE:
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.
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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