Malai Kofta In Spicy Cream Sauce

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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.

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Steps

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The kofta: combine potatoes , peas , cheese , chile , coriander , cumin , salt , cashews and raisins.

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Form mixture into 1-inch balls.

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Make a batter with the flour and water.

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Season with pinch of salt , if desired.

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Heat oil to 375 degrees f in a deep fryer or large heavy saucepan.

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Dip balls into batter to coat completely , and deep-fry until brown , about 4 minutes.

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Set aside.

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The sauce: grind cashews , cloves , nutmeg , cinnamon and garlic with a little water to make a fine paste.

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Set aside.

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Heat butter in a large saucepan over medium-high heat.

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Add onion and saute until wilted.

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Stir in ground paste and cook 2 minutes.

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Add turmeric , paprika , coriander , cayenne and salt.

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Stir in half-and-half and water.

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Reduce heat and simmer about 15 minutes.

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Stir in cream.

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Bring to a boil , then remove from heat.

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Pour over koftas.

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Garnish with cilantro and serve immediately.

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Ingredients

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russet potatoes, green peas, cheese, green chili pepper, ground coriander, cumin seed, salt, cashew nuts, raisins, chickpea flour, water, oil, cloves, nutmeg, cinnamon stick, garlic clove, unsalted butter, onion, turmeric, paprika, cayenne pepper, half-and-half, heavy cream, cilantro