Recipe - Kofta Kebabs In Spicy Cream Sauce

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.

INGREDIENTS:

KOFTA:

2 large russet potatoes, boiled, peeled, mashed One half cup green peas, fresh
or frozen One fourth cup shredded Cheddar cheese 1 fresh hot green chile, chopped
One half teaspoon ground coriander 1 teaspoon cumin seeds 1 One half teaspoons salt
One fourth cup chopped cashew nuts 1 tablespoon raisins Three fourths cup chickpea flour or
corn flour (see note) 1 cup water Mild vegetable oil for deep frying

SPICY CREAM SAUCE:

8 whole cashew nuts 2 whole cloves Pinch nutmeg 1/2inch cinnamon stick 1
garlic clove, peeled 2 tablespoons unsalted butter 1 large onion, grated
Pinch turmeric 2 teaspoons paprika One half teaspoon ground coriander 1/2
teaspoon cayenne pepper 1 teaspoon salt 1 cup halfandhalf 1 cup water 1/2
cup heavy cream 2 tablespoons chopped fresh cilantro The kofta: Combine
potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins.
Form mixture into 1inch 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 deepfry 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 mediumhigh heat. Add onion and saute
until wilted; stir in ground paste and cook 2 minutes.

Add turmeric, paprika, coriander, cayenne and salt. Stir in halfandhalf
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.

Serves 4,

Note: Chickpea 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.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini