| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Indian | Indian, Vegetables | 4 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| KOFTA: | ||
| 2 | Russet potatoes, boiled | |
| peeled mashed | ||
| 1/2 | c | Green peas, fresh or frozen |
| 1/4 | c | Shredded Cheddar cheese |
| 1 | Fresh hot green chile | |
| chopped | ||
| 1/2 | t | Ground coriander |
| 1 | t | Cumin seeds |
| 1 1/2 | t | Salt |
| 1/4 | c | Chopped cashew nuts |
| 1 | T | Raisins |
| 3/4 | c | Chick-pea flour or corn |
| flour see note | ||
| 1 | c | Water |
| Mild vegetable oil for deep | ||
| frying | ||
| SPICY CREAM SAUCE: | ||
| 8 | Whole cashew nuts | |
| 2 | Whole cloves | |
| 1 | pn | Nutmeg |
| 1/2 | Inch cinnamon stick | |
| 1 | Garlic clove, peeled | |
| 2 | T | Unsalted butter |
| 1 | Onion, grated | |
| 1 | pn | Turmeric |
| 2 | t | Paprika |
| 1/2 | t | Cayenne pepper |
| 1 | t | Salt |
| 1 | c | Half-and-half |
| 1/2 | c | Heavy cream |
| 2 | T | Chopped fresh cilantro |
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. 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 737
Calories From Fat: 219
Total Fat: 25.2g
Cholesterol: 63.4mg
Sodium: 2060.5mg
Potassium: 1401.6mg
Carbohydrates: 110.6g
Fiber: 10.3g
Sugar: 6.6g
Protein: 20.3g