| | 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 |
