These vegetarian Kofta Kebabs offer a delightful contrast of textures and flavors. The kofta balls are made from mashed Russet potatoes, fresh peas, and savory spices, bound with cashews and raisins for a subtle sweetness. They are dipped in a light chickpea flour batter and deep-fried until golden and crisp. The accompanying spicy cream sauce is a luxurious blend of butter, onions, and a freshly ground paste of cashews, garlic, and warm spices like cinnamon and cloves. Enriched with half-and-half and heavy cream, the sauce provides a velvety, mildly spicy backdrop that complements the hearty kofta perfectly. This dish is an excellent choice for a festive dinner party or a comforting weeknight meal, bringing vibrant Turkish-inspired flavors to your table.
Kofta Kebabs In Spicy Cream Sauce
Description
These vegetarian Kofta Kebabs offer a delightful contrast of textures and flavors. The kofta balls are made from mashed Russet potatoes, fresh peas, and savory spices, bound with cashews and raisins for a subtle sweetness. They are dipped in a light chickpea flour batter and deep-fried until golden and crisp. The accompanying spicy cream sauce is a luxurious blend of butter, onions, and a freshly ground paste of cashews, garlic, and warm spices like cinnamon and cloves. Enriched with half-and-half and heavy cream, the sauce provides a velvety, mildly spicy backdrop that complements the hearty kofta perfectly. This dish is an excellent choice for a festive dinner party or a comforting weeknight meal, bringing vibrant Turkish-inspired flavors to your table.Ingredients
Directions
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Combine the mashed potatoes, green peas, shredded Cheddar cheese, chopped hot green chile, ground coriander, cumin seeds, salt, chopped cashew nuts, and raisins in a large bowl.
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Mix thoroughly until all ingredients are evenly distributed.
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Form the mixture into 1-inch balls.
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In a separate bowl, make a batter by mixing chickpea flour (or corn flour) with water until smooth.
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Season the batter with a pinch of salt if desired.
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Heat mild vegetable oil to 375 degrees F (191ðC) in a deep fryer or a large heavy saucepan.
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Dip the potato balls into the batter to coat them completely.
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Carefully place the coated balls into the hot oil, ensuring you do not crowd the pan.
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Deep-fry until golden brown and cooked through, about 4 minutes.
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Remove the kofta from the oil and set aside on paper towels.
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For the sauce, grind whole cashew nuts, cloves, nutmeg, cinnamon stick, and peeled garlic clove with a little water to create a fine paste.
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Set the ground paste aside.
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Heat unsalted butter in a large saucepan over medium-high heat.
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Add the grated onion and sauté until wilted and translucent.
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Stir in the ground spice paste and cook for 2 minutes, stirring frequently.
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Add turmeric, paprika, ground coriander, cayenne pepper, and salt.
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Stir in the half-and-half and water.
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Reduce heat and simmer the sauce for about 15 minutes, stirring occasionally.
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Stir in the heavy cream and the fried kofta kebabs.
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Bring the mixture to a boil, then immediately remove from heat.
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Garnish with chopped fresh cilantro and serve immediately.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 19.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 0.6g3%
- Sugars 0.2g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: The sauce may be prepared up to 2 days ahead. Cool completely, cover, and refrigerate. Reheat gently before adding the kofta.
Keeping Kofta Warm: If you want the kebabs to remain firm and crisp while preparing the sauce, place them on a heated serving platter and tent loosely with foil. Do not cover tightly, as this will make them soggy.
Ingredient Note: Chickpea flour (besan) is traditional for the batter, but corn flour can be used as a substitute for a lighter crust.
Spice Level: Adjust the amount of cayenne pepper and hot green chile according to your preferred heat level.
