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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 4 |
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Directions: 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 boiled peeled and mashed 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.
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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