Indian · Dinner
Creamy Cashew Paneer Dumplings
Malai Kofta
A North Indian curry of paneer-and-potato dumplings nestled in a silky cashew-tomato-cream gravy, finished with crushed kasuri methi and saffron threads.
$
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
520Calories
18gProtein
38gFat
28gCarbs
8gSugar
2gFiber
680mgSodium
62mgChol
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Instructions
1
Prep
Grate 260g paneer, boil and mash 2 small potatoes smooth. Chop 16 raisins and 12 cashews for filling. Soak 36g cashews for gravy 15 minutes in hot water. Finely chop 1 onion, measure ginger-garlic paste, tomato puree, spices. Soak 2 pinches saffron in 2 tbsp warm milk. Chop fresh coriander.
2
Stuff
Combine paneer, potatoes, 4 tbsp cornflour, 0.5 tsp salt, pinch pepper, 0.5 tsp garam masala in a bowl; knead 60 seconds until smooth. Divide into 12 portions, flatten each, fill centre with raisins and cashew pinch, seal into smooth balls. Set aside.
3
Fry
Heat 1/2 cup oil in a heavy skillet to 165°C (oil should sizzle gently when paneer touches it). Lower koftas one at a time, fry 4–5 minutes turning gently until deeply golden all over. Work in two batches if needed to avoid crowding. Drain on paper towel.
4
Build
Pour off frying oil. Melt 1 tbsp butter over medium heat, add onion, cook 5–6 minutes stirring until soft and lightly golden. Stir in ginger-garlic paste, cook 1 minute until raw smell fades. Add tomato puree, tomato paste, kashmiri chilli powder, cumin, coriander, 1 tsp salt; cook 6 minutes on medium-low until oil beads at edges.
5
Simmer
Drain soaked cashews, blend with 6 tbsp water into smooth paste. Stir into tomato base, cook 2 minutes on low until thickened. Add 1/2 cup cream, 1 tsp honey, 100ml hot water; simmer 2 minutes on low until silky. Stir in 2 tbsp butter, 1 tsp garam masala, 2 tsp crushed kasuri methi, saffron milk off heat.
6
Rest and plate
Gently lower koftas into gravy without stirring; spoon gravy over them. Rest 1 minute. Garnish with fresh coriander and serve with naan, paratha, or basmati rice alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g (9.2 oz) paneer
- 2 small Yukon gold potatoes
- 16 raisins
- 48g (1.7 oz) cashews
- 4 tbsp cornflour
- 1.5 tsp salt
- 0.25 tsp ground black pepper
- 1.5 tsp garam masala
- 120ml (1/2 cup) neutral oil
- 3 tbsp unsalted butter
- 1 medium yellow onion
- 2 tbsp ginger-garlic paste
- 300g (10.6 oz) tomato puree
- 2 tsp tomato paste
- 1.5 tsp kashmiri chilli powder
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- 90ml (1/2 cup) heavy cream
- 1 tsp honey
- 2 tsp kasuri methi
- 2 small pinches saffron threads
- 2 tbsp warm milk
- 2 tbsp fresh coriander