Malai Kofta in Spicy Cream Sauce

Recipe by Thymestudio
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 koftas)
  • 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.
  • Stir in cream. Bring to a boil, then remove from heat. Pour over koftas.
  • Garnish with cilantro and serve immediately.
  • Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores.
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