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Ingredients
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Quantity
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|
Kifta:
|
|
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Large russet potatoes – boiled, peeled –
mashed
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2
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Green peas – fresh or frozen
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½ cup
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Shredded cheddar cheese
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¼ cup
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Fresh hot green chillies – chopped
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1
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Ground coriander
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½ tsp
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Cumin seeds
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1 tbsp
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Salt
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1 ½ tbsp
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Chopped cashewnuts
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¼ cup
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Raisins
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1 tbsp
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Chick-peas flour or corn flour
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¾ cup
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Water
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1 cup
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Mild vegetable oil
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for frying
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|
Spicy creams
sauce:
|
|
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Whole cashewnuts
|
8
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|
Whole cloves
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2
|
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Nutmeg
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1 pinch
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Cinnamon stick
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½”
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|
Garlic cloves – peeled
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1
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Unsalted butter
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2 tbsp
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|
Large onion – grated
|
1
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Turmeric
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1 pinch
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Paprika
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2 tsp
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Ground coriander
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½ tsp
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|
Cayenne pepper
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½ tsp
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Salt
|
1 tbsp
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Half-and-half
|
1 cup
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|
Water
|
1 cup
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Heavy cream
|
½ cup
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|
Chopped fresh cilantro
|
2 tbsp
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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. These kebabs
are wonderful served as cocktail appetizers with a yogurt or fruity dipping
sauce.
THE KOFTA: Combine potatoes, peas, cheese, chilli,
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 kebabs.)
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. (May be prepared 2 days ahead, cooled, covered and refrigerated.) Stir
in cream and kofta kebabs. Bring to a boil, then remove from heat. Garnish with
cilantro and serve immediately.
