North Kofta Kebabs In Spicy Cream Sauce Malai Kofta Recipes

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NORTH: KOFTA KEBABS IN SPICY CREAM SAUCE (MALAI KOFTA)



North: Kofta Kebabs in Spicy Cream Sauce (Malai Kofta) image

46

Categories     Vegetables     Cheese     Indian     Potatoes     Hot and Spicy     Raisins

Time 1h

Yield 4

Number Of Ingredients 50

russet potatoes
green peas
cheddar cheese
coriander
cumin seeds
salt
cashew nuts
raisins, seedless
chickpea (garbanzo) flour
water
cashew nuts
cloves
nutmeg
garlic cloves
butter, unsalted
onions
turmeric
paprika
coriander
cayenne pepper
salt
light cream (half&half)
water
heavy whipping cream
cilantro
russet potatoes
green peas
cheddar cheese
coriander
cumin seeds
salt
cashew nuts
raisins, seedless
chickpea (garbanzo) flour
water
cashew nuts
cloves
nutmeg
garlic cloves
butter, unsalted
onions
turmeric
paprika
coriander
cayenne pepper
salt
light cream (half&half)
water
heavy whipping cream
cilantro

Steps:

  • Make a batter with the flour and water. Season with pinch of salt, if desired. Heat oil to 375℉ (190℃) 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. 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. Stir in cream and kofta kebabs. Bring to a boil, then remove from heat. Garnish with cilantro and serve immediately.

Nutrition Facts :

MALAI KOFTA IN SPICY CREAM SAUCE



Malai Kofta in Spicy Cream Sauce image

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.

Provided by Thymestudio

Categories     Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 28

2 large russet potatoes, boiled, peeled, mashed
1/2 cup green peas
1/4 cup cheese, shredded
1 hot green chili pepper, chopped
1/2 teaspoon ground coriander
1 tablespoon cumin seed
1/2 teaspoon salt
1/4 cup cashew nuts, chopped
1 tablespoon raisins
3/4 cup chickpea flour or 3/4 cup cornflour, see note
1 cup water
oil (for frying)
8 cashew nuts, whole
2 cloves
1 pinch nutmeg
1 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 cilantro, chopped

Steps:

  • 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.

Nutrition Facts : Calories 567.6, Fat 31.5, SaturatedFat 17, Cholesterol 82.9, Sodium 2227.7, Carbohydrate 60.1, Fiber 8.8, Sugar 8.7, Protein 15

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