North: Kofta Kebabs in Spicy Cream Sauce (Malai Kofta)

• 2 large russet potatoes
• 1/2 cup green peas
• 1/4 cup cheddar cheese shredded
• 1/2 teaspoon coriander ground
• 1 teaspoon cumin seeds
• 1 1/2 teaspoons salt
• 1/4 cup cashew nuts chopped
• 1 tablespoon raisins, seedless
• 3/4 cup chickpea flour
• 1 cup water
• 8 each cashew nuts whole
• 2 wholes cloves
• 1 pinch nutmeg
• 1 each garlic cloves
• 2 tablespoons butter, unsalted
• 1 large onions grated
• 1 pinch turmeric
• 2 teaspoons paprika
• 1/2 teaspoon coriander ground
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 cup light cream (half&half)
• 1 cup water
• 1/2 cup heavy whipping cream
• 2 tablespoons cilantro chopped

1. Make a batter with the flour and water.
2. Season with pinch of salt, if desired.
3. Heat oil to 375F (190C) F in a deep fryer or large heavy saucepan.
4. Dip balls into batter to coat completely, and deep-fry until brown (do not crowd), about 4 minutes.
5. Set aside.
6. The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste.
7. Set aside.
8. Heat butter in a large saucepan over medium-high heat.
9. Add onion and saute until wilted; stir in ground paste and cook 2 minutes.
10. Add turmeric, paprika, coriander, cayenne and salt.
11. Stir in half-and-half and water.
12. Reduce heat and simmer about 15 minutes.
13. Stir in cream and kofta kebabs.
14. Bring to a boil, then remove from heat.
15. Garnish with cilantro and serve immediately.

russet potatoes, green peas, cheddar cheese, coriander ground, cumin seeds, salt, nuts, raisins, chickpea flour, water, nuts, wholes, nutmeg, garlic, butter, onions, turmeric, paprika, coriander ground, cayenne pepper, salt, light cream, water, heavy whipping cream, cilantro

Taken from recipeland.com/recipe/v/north-kofta-kebabs-spicy-cream--46555 (may not work)