Name: Mughlai paneer kofta curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 6; makes 20–24 dumplings
Cuisine: Indian
Ingredients: 3 Indian green chillies, roughly chopped; 350 g (12 oz) crumbled Paneer; 250–310 ml (9–10¾ fl oz/1–1¼ cups) thick (double) cream; coriander (cilantro) leaves, to garnish; 230 g (8 oz/1 cup) boiled and mashed potato, such as russet; ½ cup mixed chopped cashews, almonds, pistachios and sultanas (golden raisins); 1½ teaspoons Ginger garlic paste; a pinch of salt, or to taste; 1 litre (35 fl oz/4 cups) vegetable or rice bran oil, for deep-frying; 3 large onions, quartered; 3 cloves; 1 cinnamon stick, broken; 1 teaspoon sugar; ¼ teaspoon ground turmeric; ½ teaspoon Chaat masala; 3 cm (1¼ inch) knob of fresh ginger, peeled and grated; 40 g (1½ oz/¼ cup) blanched almonds; 1 teaspoon Chaat masala; 2 teaspoons dried fenugreek leaves (kasuri methi), crushed; 40 g (1½ oz/¼ cup) cashews; 2 teaspoons cumin seeds, dry-roasted and ground; 4 green cardamom pods; 1 tablespoon coriander seeds; 2 tablespoons virgin coconut oil; 2 Indian green chillies, finely chopped

Preparation info

Serves
6
; makes 20–24 dumplings

Difficulty
Medium
Ready in
55 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

There is a bit of preparation to this rich and tasty dish, but it is well worth the effort. Serve these golden homemade cheese, potato and nut dumplings with roti, parathas or rice, to soak up all that creamy almond and cashew curry sauce.

Ingredients

2 tablespoons virgin coconut oil
1½ teaspoons Ginger garlic paste
1

Method

To make the dumplings, put the paneer and mashed potato in a large bowl. Add the mixed nuts and fruit, chilli, ginger, turmeric and garam masala. Season with salt and mix together well. Shape the mixture into balls a bit smaller than a golf ball, pressing together tightly. Set aside.

Heat the vegetable oil in a heavy-based saucepan over medium heat. Add the dumplings in batches, taking