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Kofta Kebabs In Spicy Cream Sauce

Kofta Kebabs in Spicy Cream Sauce recipe image
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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 19.2
Dietary: Vegetarian
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
  • 2 large Russet potatoes, boiled, peeled, mashed 1/2
Directions
  1. 1
    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.
  2. 2
    Mix thoroughly until all ingredients are evenly distributed.
  3. 3
    Form the mixture into 1-inch balls.
  4. 4
    In a separate bowl, make a batter by mixing chickpea flour (or corn flour) with water until smooth.
  5. 5
    Season the batter with a pinch of salt if desired.
  6. 6
    Heat mild vegetable oil to 375 degrees F (191ðC) in a deep fryer or a large heavy saucepan.
  7. 7
    Dip the potato balls into the batter to coat them completely.
  8. 8
    Carefully place the coated balls into the hot oil, ensuring you do not crowd the pan.
  9. 9
    Deep-fry until golden brown and cooked through, about 4 minutes.
  10. 10
    Remove the kofta from the oil and set aside on paper towels.
  11. 11
    For the sauce, grind whole cashew nuts, cloves, nutmeg, cinnamon stick, and peeled garlic clove with a little water to create a fine paste.
  12. 12
    Set the ground paste aside.
  13. 13
    Heat unsalted butter in a large saucepan over medium-high heat.
  14. 14
    Add the grated onion and sauté until wilted and translucent.
  15. 15
    Stir in the ground spice paste and cook for 2 minutes, stirring frequently.
  16. 16
    Add turmeric, paprika, ground coriander, cayenne pepper, and salt.
  17. 17
    Stir in the half-and-half and water.
  18. 18
    Reduce heat and simmer the sauce for about 15 minutes, stirring occasionally.
  19. 19
    Stir in the heavy cream and the fried kofta kebabs.
  20. 20
    Bring the mixture to a boil, then immediately remove from heat.
  21. 21
    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.

Keywords: kofta, kebabs, vegetarian, potato, cream sauce, spicy, indian, cashew, deep fried, peas, chickpea flour, cumin, coriander, garlic, onion, herbs, cilantro, comfort food, party appetizer, main course
Read it online: https://www.chefs-mate.com/recipe/kofta-kebabs-in-spicy-cream-sauce/