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LOCATION: Recipes >> Indian >> Malai Kofta 03

Print this Recipe    Malai Kofta 03

KOFTA KEBABS IN SPICY CREAM SAUCE (MALAI KOFTA)
Yield: 4 servings

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 tsp ground coriander
1 tsp cumin seeds
1 1/2 tsp salt
1/4 cup chopped cashew nuts
1 Tbsp raisins
3/4 cup chick-pea flour or corn flour
1 cup water
vegetable oil for deep frying

8 whole cashew nuts
2 whole cloves
1 pinch nutmeg
1/2 inch cinnamon stick
1 garlic clove, peeled
2 Tbsp unsalted butter
1 large onion, grated
1 pinch turmeric
2 tsp paprika
1/2 tsp ground coriander
1/2 tsp cayenne pepper
1 tsp salt
1 cup half-and-half
1 cup water
1/2 cup heavy cream
2 Tbsp chopped fresh cilantro

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.

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 and kofta kebabs. Bring to a boil, then remove from
heat. Garnish with cilantro and serve immediately.

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2 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
KOFTA KABAB IN SWEET SOUCE, September 19, 2006 - 05:56 AM
Reviewer: DIPESH PATEL from HYDERABAD ( INDIA)
AMAZING TASTE, DELICIOUS, BEAUTIFUL -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------AND THANKS

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