- Koftas (Dumplings):
- 2 potatoes, peeled
- 1 cup paneer cheese, grated (optional)
- 2 teaspoons cornstarch
- 2 teaspoons ground cumin
- 2 teaspoons cayenne pepper
- 1 teaspoon salt
- vegetable oil for frying
- Gravy:
- 8 cashews (optional)
- 1/4 cup water (optional)
- 1 tablespoon vegetable oil
- 1 green chile pepper, chopped
- 1/2 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seed
- 1 onion, grated
- 1/4 cup tomato puree
- 2 teaspoons ground coriander
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 cup heavy whipping cream
- 1/4 cup milk
- 2 tablespoons water, or as needed (optional)
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
- Combine mashed potatoes, grated paneer cheese, cornstarch, ground cumin, cayenne pepper, and salt in a bowl. Shape into approximately 8 small dumplings.
- Heat oil over medium-high heat in a large skillet; fry dumplings until golden brown, 5 to 7 minutes.
- Place cashews and 1/4 cup water in a bowl; let stand at least 10 minutes. Puree mixture in a food processor.
- Heat 1 tablespoon oil in a skillet. Add chopped green chile pepper, ginger-garlic paste, and cumin seed; stir to combine. Add grated onion; cook and stir until light brown, 5 to 6 minutes. Add tomato puree, ground coriander, salt, garam masala, ground turmeric, and cayenne pepper. Cook and stir until flavors are blended, about 5 minutes.
- Stir cashew puree, cream, and milk into tomato mixture; add water to thin. Add dumplings to the gravy just before serving.
06/06/2019
recipepes.com
malai kofta (ndian cheese and potato dumplings), recipe
PT15M
PT1H
5
455 calories
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