Title: North: Kofta Kebabs in Spicy Cream Sauce (Malai Kofta)
Categories: Indian Vegetable
Yield: 4 Servings

		Stephen Ceideburg
		KOFTA:
2	lg	Russet potatoes, boiled, peeled, mashed
1/2	c	Green peas, fresh or frozen
1/4	c	Shredded Cheddar cheese
1		Fresh hot green chile, chopped
1/2	ts	Ground coriander
1	ts	Cumin seeds
1 1/2	ts	Salt
1/4	c	Chopped cashew nuts
1	tb	Raisins
3/4	c	Chick-pea flour or corn flour (see note)
1	c	Water
		Mild vegetable oil for deep frying
		SPICY CREAM SAUCE:
8		Whole cashew nuts
2		Whole cloves
1	pn	Nutmeg
1/2		Inch cinnamon stick
1		Garlic clove, peeled
2	tb	Unsalted butter
1	lg	Onion, grated
1	pn	Turmeric
2	ts	Paprika
1/2	ts	Ground coriander
1/2	ts	Cayenne pepper
1	ts	Salt
1	c	Half-and-half
1	c	Water
1/2	c	Heavy cream
2	tb	Chopped fresh cilantro

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 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.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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