Ingredients Jump to Instructions ↓

  1. Kofta

  2. 2 Russet potatoes - boiled, (large)- peeled mashed

  3. 1/2 cup 118ml Green peas - fresh or frozen

  4. 1/4 cup 36g / 1 1/3oz Shredded cheddar cheese

  5. 1 Fresh hot green chile

  6. 1 tablespoon 15ml Cumin seeds

  7. 1 1/2 teaspoons 7 1/2ml Salt

  8. 1/4 cup 36g / 1 1/3oz Chopped cashew nuts

  9. 1 tablespoon 15ml Raisins

  10. 3/4 cup 46g / 1.6oz Chick-pea flour or corn- flour (see note)

  11. Mild vegetable oil for deep

  12. - frying

  13. Spicy Cream Sauce

  14. 8 Cashew nuts

  15. 2 Whole cloves

  16. 1 Nutmeg

  17. 1/2 Cinnamon stick

  18. 1 Garlic clove - peeled

  19. 2 tablespoons 30ml Unsalted butter

  20. 1 tablespoon 15ml Onion - grated (large)

  21. 1 Turmeric

  22. 2 teaspoons 10ml Paprika

  23. 1/2 tablespoon 7 1/2ml Ground coriander

  24. 1/2 tablespoon 7 1/2ml Cayenne pepper

  25. 1 tablespoon 15ml Salt

  26. 1 cup 237ml Half-and-half

  27. 1 cup 237ml Water

  28. 1/2 cup 118ml Heavy cream

  29. 2 tablespoons 30ml Chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. 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, 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 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 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. (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.

  2. Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores.


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