malai kofta (ndian cheese and potato dumplings)

malai kofta (ndian cheese and potato dumplings)
  • 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)


  1. 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.
  2. Combine mashed potatoes, grated paneer cheese, cornstarch, ground cumin, cayenne pepper, and salt in a bowl. Shape into approximately 8 small dumplings.
  3. Heat oil over medium-high heat in a large skillet; fry dumplings until golden brown, 5 to 7 minutes.
  4. Place cashews and 1/4 cup water in a bowl; let stand at least 10 minutes. Puree mixture in a food processor.
  5. 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.
  6. Stir cashew puree, cream, and milk into tomato mixture; add water to thin. Add dumplings to the gravy just before serving.

06/06/2019
malai kofta (ndian cheese and potato dumplings), recipe PT15M PT1H 5 455 calories

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