North: Kofta Kebabs In Spicy Cream Sauce (Mal) Recipe

North: Kofta Kebabs In Spicy Cream Sauce (Mal) Recipe

Ingredients:

2 Tbsps of cilantro (fresh); chopped
1 c of water
1 c of half and half
1/2 c of cream
1 tsp of salt
1/2 tsp of cayenne pepper
1/2 tsp of coriander (ground)
2 tsps of paprika
A pinch of turmeric
1 pc of onion (large); shredded
2 Tbsps of butter
1/4 c of nuts (cashew); chopped
1 clove of garlic; peeled
1/2-inch of cinnamon stick
A pinch of nutmeg powder
2 pcs of cloves
8 pcs of nuts (cashew)
1 sauce (spicy cream)
1 vegetable oil
1 c of water
3/4 c of flour (chick pea)
1 Tbsp of raisins
1.5 tsp of salt
1/2 tsp of coriander (ground)
1 tsp of cumin (seeds)
1 pc of chile (green); diced
1/4 c of cheese (cheddar); grated
2 pcs of russet (large); boiled, skins removed and mushed up
1 kofta
1 stephen ceideburg

Instructions:

To prepare kofta: mix together peas, chile, cheese, raisins, cumin, cashews, salt and coriander. Shape to one inch balls. Mix together the water and flour then season using salt.

Immerse the kofta balls in the batter then deep fry ’till golden in color. Remove balls from oil then drain on paper towels. Heat the cream spicy sauce into boiling then decant over the kofta balls.

To make the sauce, blitz the cashews inside a blender, add the cloves, cinnamon, garlic and nutmeg plus a bit of water in order to create a smooth paste.

Saute onions until tender then add the cashew paste. Cook for two minutes. Mix in the spices and season using salt. Add the cream (half and half) then the water.

Lower down heat then simmer for fifteen minutes. To prepare, garnish kofta balls using cilantro then serve right away.

>> North: Kofta Kebabs In Spicy Cream Sauce (Mal) Recipe