Malai Kofta In Spicy Cream Sauce Recipe

Name: Malai Kofta In Spicy Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
THE KOFTA: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins.
2
Form mixture into 1-inch balls.
3
Make a batter with the flour and water. Season with pinch of salt, if desired.
4
Heat oil to 375 degrees F in a deep fryer or large heavy saucepan.
5
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)
6
THE SAUCE: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste. Set aside.
7
Heat butter in a large saucepan over medium-high heat.
8
Add onion and saute until wilted; stir in ground paste and cook 2 minutes.
9
Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes.
10
Stir in cream. Bring to a boil, then remove from heat. Pour over koftas.
11
Garnish with cilantro and serve immediately.
12
Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 2 large russet potatoes, boiled, peeled, mashed, 1/2 cup green peas, 1/4 cup cheese, shredded, 1 hot green chili pepper, chopped, and more.

Yes, Malai Kofta In Spicy Cream Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Malai Kofta In Spicy Cream Sauce

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