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Kofta Kebabs In Spicy Cream Sauce

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CATEGORY CUISINE TAG YIELD
Indian Main dish 1 Servings

INGREDIENTS

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.  INGREDIENTS  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 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  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.  Serves 4,  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.  Converted by MMCONV vers.
1.50  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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