Malai Kofta in Spicy Cream Sauce

Name: Malai Kofta in Spicy Cream Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 2 large russet potatoes, boiled, peeled, mashed; 1/2 cup green peas; 1/4 cup cheese, shredded; 1 hot green chili pepper, chopped; 1/2 teaspoon ground coriander; 1 tablespoon cumin seed; 1/2 teaspoon salt; 1/4 cup cashew nuts, chopped; 1 tablespoon raisins; 3/4 cup chickpea flour or 3/4 cup cornflour, see note; 1 cup water; oil (for frying); 8 cashew nuts, whole; 2 cloves; 1 pinch nutmeg; 1 inch cinnamon stick; 1 garlic clove, peeled; 2 tablespoons unsalted butter; 1 large onion, grated; 1 pinch turmeric; 2 teaspoons paprika; 1/2 teaspoon ground coriander; 1/2 teaspoon cayenne pepper; 1 tablespoon salt; 1 cup half-and-half; 1 cup water; 1/2 cup heavy cream; 2 tablespoons cilantro, chopped

Submitted by Thymestudio

"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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Ready In:: 1hr 15mins
Ingredients:: 28
Serves:: 4

ingredients

2 large russet potatoes, boiled, peeled, mashed
¹⁄₂ cup green peas
¹⁄₄ cup cheese, shredded
1 hot green chili pepper, chopped
¹⁄₂ teaspoon ground coriander
1 tablespoon cumin seed
¹⁄₂ teaspoon salt
¹⁄₄ cup cashew nuts, chopped
1 tablespoon raisins
³⁄₄ cup chickpea flour or 3/4 cup cornflour, see note
1 cup water
oil (for frying)
8 cashew nuts, whole
2 cloves
1 pinch nutmeg
1 inch cinnamon stick
1 garlic clove, peeled
2 tablespoons unsalted butter
1 large onion, grated
1 pinch turmeric
2 teaspoons paprika
¹⁄₂ teaspoon ground coriander
¹⁄₂ teaspoon cayenne pepper
1 tablespoon salt
1 cup half-and-half
1 cup water
¹⁄₂ cup heavy cream
2 tablespoons cilantro, chopped

directions

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 koftas)
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.
Stir in cream. Bring to a boil, then remove from heat. Pour over koftas.
Garnish with cilantro and serve immediately.
Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores.

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Reviews

Taste-wise, I really enjoyed this recipe. But it was kind of a 3 1/2 star for me. It really is a lot of work, but if you're a malai kofta fan, that's par for the course so I expected that. My first batch of koftas was fantastic, but after that they started falling apart ... not sure what I did wrong there. I managed to veganize this using a vegan cheddar in the koftas and plain soy in the sauce with a little flour to thicken. I agree that this makes double the amount of koftas you need. I like the suggestion of adding more raisins (which I chopped up), as well as the suggestion of adding tomatoes to the sauce. Very tasty sauce, altho I didn't think it needed as much salt as called for. Thanks for sharing! ZWT6 Zingo.

magpie diner
I made this for last night and it was so good! It was a little bit of work, but it was so well worth it. this is definitely something I will make again!

Studentchef
This makes a lot of Koftas. I would recommend halving the Kofta part of the recipe and leaving the sauce the same. Also, I would add more raisins. 2 russets ended up being about 3 cups mashed for anyone wanting to give instant potatoes a whirl.

Renegade Chef
This was a pretty good recipe! I made some minor changes based on what I had on hand, (peanuts instead of cashews and oil instead of butter) but made basically as written. The only thing tha I would suggest is that I added tomatoes to the sauce because there was not nearly enough sauce to cover all of the koftas that this recipe made. Thanks for posting!

I Cook Therefore I

Tweaks

This was a pretty good recipe! I made some minor changes based on what I had on hand, (peanuts instead of cashews and oil instead of butter) but made basically as written. The only thing tha I would suggest is that I added tomatoes to the sauce because there was not nearly enough sauce to cover all of the koftas that this recipe made. Thanks for posting!

I Cook Therefore I

RECIPE SUBMITTED BY

Thymestudio

I live on a Farm in the country not too far from Fort Worth, TX. I have an extensive herb garden and raise my own veggies each summer. My life is filled with horses and my dogs, Australian Shepherds who I run with in Agility trials many weekends throughout the year. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif"> <img src="http://i20.photobucket.com/albums/b224/dejectedwithstars/redborder-animate.gif"> <img src=http://i42.photobucket.com/albums/e347/Saturn6666/Banners/Photo_Video_577111733_orig.jpg>

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