Ingredients
-
2
-
1/2
-
1/4
-
1
-
1/2
-
1
-
1/2
-
1/4
-
1
-
3/4
-
-
-
-
-
Directions
Steps
|
1
Done
|
The Kofta: Combine Potatoes, Peas, Cheese, Chile, Coriander, Cumin, Salt, Cashews and Raisins. |
|
2
Done
|
Form Mixture Into 1-Inch Balls. |
|
3
Done
|
Make a Batter With the Flour and Water. Season With Pinch of Salt, If Desired. |
|
4
Done
|
Heat Oil to 375 Degrees F in a Deep Fryer or Large Heavy Saucepan. |
|
5
Done
|
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 Koftas) |
|
6
Done
|
the Sauce: Grind Cashews, Cloves, Nutmeg, Cinnamon and Garlic With a Little Water to Make a Fine Paste. Set Aside. |
|
7
Done
|
Heat Butter in a Large Saucepan Over Medium-High Heat. |
|
8
Done
|
Add Onion and Saute Until Wilted; Stir in Ground Paste and Cook 2 Minutes. |
|
9
Done
|
Add Turmeric, Paprika, Coriander, Cayenne and Salt. Stir in Half-and-Half and Water. Reduce Heat and Simmer About 15 Minutes. |
|
10
Done
|
Stir in Cream. Bring to a Boil, Then Remove from Heat. Pour Over Koftas. |
