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North: Kofta Kebabs In Spicy Cream Sauce (malai Kofta)

North: Kofta Kebabs In Spicy Cream Sauce (malai Kofta) is built on Stephen Ceideburg Kofta, Lg Russet Potatoes Boiled Peeled Mashed, Green Peas Fresh Or Frozen, Cheddar Cheese, and Fresh Hot Green Chile Chopped. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• Stephen Ceideburg Kofta
• 2
• 1/2 cup
• 1/4 cup
• 1
• 1/2 tsp
• 1
• 1 1/2 tsp
• 1/4 cup
• 1 tbsp
• 3/4 cup
• 1 cup
• 8
• 2
• 1
• 1/2
• 1
• 2 tbsp
• 1
• 1
• 2 tsp
• 1/2 tsp
• 1/2 tsp
• 1
• 1 cup
• 1 cup
• 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins. Form mixture into 1-inch balls.

2. 2

   Make a batter with the flour and water. Season with pinch of salt, if desired.

3. 3

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

4. 4

   Dip balls into batter to coat completely, and deep-fry until brown (do not crowd), about 4 minutes.

5. 5

   Set aside. (If you want the kebabs to remain firm, put them on a heated serving platter, and tent with foil.

6. 6

   To serve, bring cream sauce to a boil and pour over kebabs.)

7. 7

   Heat butter in a large saucepan over medium-high heat. Add onion and saute until wilted; stir in ground paste and cook 2 minutes.

8. 8

   Add turmeric, paprika, coriander, cayenne and salt.

9. 9

   Stir in half-and-half and water.

10. 10

    Reduce heat and simmer about 15 minutes. (May be prepared 2 days ahead, cooled, covered and refrigerated.)

11. 11

    Stir in cream and kofta kebabs. Bring to a boil, then remove from heat.

12. 12

    Garnish with cilantro and serve immediately.

13. 13

    Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.