• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

North: Kofta Kebabs in Spicy Cream Sauce (Mal

  • Recipe Submitted by on

Category: Vegetables, Indian

 Ingredients List

  • Stephen Ceideburg
  • KOFTA:
  • 2 lg Russet potatoes, boiled,
  • -peeled, mashed
  • 1/2 c Green peas, fresh or frozen
  • 1/4 c Shredded Cheddar cheese
  • 1 Fresh hot green chile,
  • -chopped
  • 1/2 ts Ground coriander
  • 1 ts Cumin seeds
  • 1 1/2 ts Salt
  • 1/4 c Chopped cashew nuts
  • 1 tb Raisins
  • 3/4 c Chick-pea flour or corn
  • -flour (see note)
  • 1 c Water
  • Mild vegetable oil for deep
  • -frying
  • 8 Whole cashew nuts
  • 2 Whole cloves
  • 1 pn Nutmeg
  • 1/2 Inch cinnamon stick
  • 1 Garlic clove, peeled
  • 2 tb Unsalted butter
  • 1 lg Onion, grated
  • 1 pn Turmeric
  • 2 ts Paprika
  • 1/2 ts Ground coriander
  • 1/2 ts Cayenne pepper
  • 1 ts Salt
  • 1 c Half-and-half
  • 1 c Water
  • 1/2 c Heavy cream
  • 2 tb Chopped fresh cilantro


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

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.

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

PER SERVING: 645 calories, 15 g protein, 54 g carbohydrate, 43 g fat (19 g
saturated), 86 mg cholesterol, 1,450 mg sodium, 8 g fiber.

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