North Kofta Kebabs In Spicy Cream Sauce Malai Kofta Recipes
NORTH: KOFTA KEBABS IN SPICY CREAM SAUCE (MALAI KOFTA)
46
Categories Vegetables Cheese Indian Potatoes Hot and Spicy Raisins
Time 1h
Yield 4
Number Of Ingredients 50
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
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
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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