1. THE KOFTA: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins. 2. Form mixture into 1-inch balls. 3. Make a batter with the flour and water. Season with pinch of salt, if desired. 4. Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. 5. 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. THE SAUCE: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste. Set aside. 7. Heat butter in a large saucepan over medium-high heat. 8. Add onion and saute until wilted; stir in ground paste and cook 2 minutes. 9. Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes. 10. Stir in cream. Bring to a boil, then remove from heat. Pour over koftas. 11. Garnish with cilantro and serve immediately. 12. Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores. ---------------------------------------------------------------------------
Nutrition
Ingredients
