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Everyday Legends Indian vegetarian gluten-free high-protein egg-free

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.

Not rated yet Indian
Serves 2 servings · 2 adults, 0 over 10, 0 under 10
20 minsPrep
25 minsCook
45Total
MediumLevel
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Nutrition per Serving

520 Calories
18g Protein
38g Fat
28g Carbs
8g Sugar
2g Fiber
680mg Sodium
62mg Chol

Ingredients

For 2 servings

260g (9.2 oz)
2
16
48g (1.7 oz)
4 tbsp
1.5 tsp
0.25 tsp
1.5 tsp
120ml (1/2 cup)
3 tbsp
1
2 tbsp
300g (10.6 oz)
2 tsp
1.5 tsp
0.5 tsp
0.5 tsp
90ml (1/2 cup)
1 tsp
2 tsp
2
2 tbsp
2 tbsp

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.

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Cooking For
Adults 18 and over
2
Kids > 10 75% portion size
0
Kids < 10 50% portion size
0

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