North: Kofta Kebabs In Spicy Cream Sauce (Mal)

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Servings: 4 Difficulty: Advanced
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Rich, spiced potato and cheese fritters served in a velvety, aromatic cashew cream sauce.
North: Kofta Kebabs in Spicy Cream Sauce (Mal recipe image
North: Kofta Kebabs in Spicy Cream Sauce (Mal recipe image
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North: Kofta Kebabs In Spicy Cream Sauce (Mal)

Author: chefs-mate Cooking Method: , , , Cuisine: , Courses:
Difficulty: Advanced
Servings: 4 Calories: 38.5

Description

These North Indian-style Kofta Kebabs offer a delightful contrast between crispy, savory fritters and a luxurious, spiced cream sauce. The koftas are made from a mixture of mashed Russet potatoes, fresh peas, shredded Cheddar cheese, and warm spices like cumin and coriander, bound together with chickpea flour batter. Deep-fried until golden brown, they provide a satisfying crunch that gives way to a soft, cheesy interior. The accompanying Malai sauce is a rich blend of ground cashews, whole spices, and fresh cream, simmered to perfection with turmeric and paprika for a vibrant color and gentle heat. This dish is perfect for special dinners or festive gatherings, offering complex flavors and elegant presentation. Serve hot, garnished with fresh cilantro, for a truly memorable meal.

Ingredients

Directions

  1. Peel and mash the boiled Russet potatoes in a large bowl.
  2. Add green peas, shredded Cheddar cheese, chopped green chile, ground coriander, cumin seeds, salt, chopped cashew nuts, and raisins to the mashed potatoes. Mix well to combine.
  3. Form the mixture into 1-inch balls.
  4. In a separate bowl, mix chickpea flour (or corn flour) with water and a pinch of salt to create a smooth batter.
  5. Heat mild vegetable oil in a deep fryer or large heavy saucepan to 375ðF (190ðC).
  6. Dip the kofta balls into the batter to coat completely, then carefully slide them into the hot oil.
  7. Deep-fry until golden brown and crisp, about 4 minutes. Do not crowd the pan.
  8. Remove koftas with a slotted spoon and drain on paper towels. Keep warm.
  9. For the sauce, grind whole cashew nuts, cloves, nutmeg, cinnamon stick, and garlic clove with a little water to make a fine paste. Set aside.
  10. Heat unsalted butter in a large saucepan over medium-high heat.
  11. Add grated onion and sauté until wilted and translucent.
  12. Stir in the ground spice paste and cook for 2 minutes, stirring frequently.
  13. Add turmeric, paprika, ground coriander, cayenne pepper, and salt. Stir to combine.
  14. Pour in half-and-half and water. Reduce heat and simmer gently for about 15 minutes, stirring occasionally.
  15. Stir in heavy cream and the fried kofta kebabs.
  16. Bring the sauce to a gentle boil, then remove from heat.
  17. Garnish with chopped fresh cilantro and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 38.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 8.5g3%
Dietary Fiber 1.1g5%
Sugars 0.4g
Protein 1.0g2%

* 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

Chickpea flour, also known as besan, can be found in Indian grocery stores or the international aisle of most supermarkets. It provides a nice crunch and flavor to the batter.

If you prefer the koftas to remain firm while you prepare the sauce, place them on a heated serving platter and tent loosely with foil.

The sauce can be prepared up to 2 days in advance. Cool completely, cover, and refrigerate. Reheat gently on the stove before adding the cream and koftas.

For a vegan variation, substitute Cheddar cheese with a vegan alternative or omit it, and use coconut cream instead of dairy cream and half-and-half.

Keywords: kofta, kebabs, indian, spicy, cream, sauce, potato, cashew, deep-fried, vegetarian, curry, appetizer, main-course, spices, coriander, cumin, peas, cheese, besan, malai
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