Malai Kofta in Spicy Cream Sauce

Name: Malai Kofta in Spicy Cream Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 large russet potatoes; 0.5 cup green peas; 0.25 cup cheese; 1 hot green chili pepper; 0.5 tsp ground coriander; 1 tbsp cumin seed; 0.5 tsp salt; 0.25 cup cashew nuts; 1 tbsp raisins; 0.75 cup chickpea flour; 1 cup water; oil; 8 cashew nuts; 1 pinch nutmeg; 1 inch cinnamon stick; 1 garlic clove; 2 tbsp unsalted butter; 1 large onion; 1 pinch turmeric; 2 tsp paprika; 0.5 tsp ground coriander; 0.5 tsp cayenne pepper; 1 tbsp salt; 1 cup half-and-half; 1 cup water; 0.5 cup heavy cream; 2 tbsp cilantro

Chickpeas, heavy cream and russet potatoes deep-fried until golden and spiced with cumin and nutmeg for South Asian meatballs. Finish with cilantro.

1 hr 15 min · Serves 4 · Medium

Method

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Time: Prep 45 min · Cook 30 min · 75 min total
Difficulty: medium

1
THE KOFTA: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins.
2
Form mixture into 1-inch balls. Make a batter with the flour and water. Season with pinch of salt, if desired.
3
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)
4 min
4
THE SAUCE: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste. Set aside.
5
Heat butter in a large saucepan over medium-high heat. Add onion and saute until wilted; stir in ground paste and cook 2 minutes.
2 min
6
Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes.
15 min
7
Stir in cream. Bring to a boil, then remove from heat. Pour over koftas. Garnish with cilantro and serve immediately.