Malai Kofta (Indian Cheese and Potato Dumplings) recipe
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Ingredients
- 2 potatoes, peeled 1 cup paneer cheese, grated 2 teaspoons cornstarch 2 teaspoons ground cumin 2 teaspoons cayenne pepper 1 teaspoon salt vegetable oil for frying 8 cashews ¼ cup water 1 tablespoon vegetable oil 1 green chile pepper, chopped ½ teaspoon ginger-garlic paste ½ teaspoon cumin seed 1 onion, grated ¼ cup tomato puree 2 teaspoons ground coriander 1 teaspoon salt 1 teaspoon garam masala ¼ teaspoon ground turmeric ¼ teaspoon cayenne pepper ¼ cup heavy whipping cream ¼ cup milk 2 tablespoons water, or as needed
Nutrition Info
- 349.2 caloriescarbohydrate: 33.3 gcholesterol: 30 mgfat: 19.6 gfiber: 5 gprotein: 12.1 gsaturatedFat: 6.9 gservingSize: -sodium: 1519.6 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Malai Kofta (Indian Cheese and Potato Dumplings)
Directions
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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.