Potato and Paneer Dumplings In Curry Cooking Recipes

Ingredients :

For the dumplings :

3-4

500 g

45 g

45 g

2 g

15 g

1-2

2 g

5 ml

7 g

30 g

For the curry :

75 ml

40 g

15 g

2

7 g

5 g

2 g

250 ml

5 g

1

4

600 g

potatoes, boiled and mashed

cottage cheese (paneer), grated

green coriander, chopped

mixed nuts, finely chopped

turmeric (haldi) powder

ginger, finely shredded

green chilies, deseeded, chopped

dry mango powder (amchoor)

lemon juice

salt

corn flour

oil for frying

clarified butter (ghee)

mixed nuts, finely chopped

ginger, finely chopped

green chilies, chopped

coriander powder

cumin (jeera), ground

turmeric (haldi) powder

water

cumin (jeera) seeds

cinnamon (daalchini) stick (1" piece)

cloves (laung)

tomatoes, finely chopped

salt to taste

1. Knead the grated cottage cheese till it is of a smooth and creamy texture.
2. Add the mashed potatoes, coriander, mixed nuts, turmeric powder, asafoetida powder, ginger, green chilies, dry mango powder, lemon juice, salt and corn flour, knead until the ingredients are thoroughly mixed in.
3. Lightly oil your hands and divide the mixture into 12 portions.
4. Roll each portion into a ball.
5. Place all the balls on a tray lined with plastic wrap and set aside.
6. Heat oil in a wok to 175C (350F).
7. Slide in a few balls at a time and fry until golden brown on all sides.
8. Remove, drain excess oil on paper towel and keep aside.
9. For the curry, process together the nuts, ginger, green chilies, coriander, cumin, turmeric powder, cumin seeds, tomatoes, salt and coriander powder into a paste.
10. Heat clarified butter in a wok, sauté cumin seeds, cinnamon stick and cloves, till they crackle.
11. Mix in the prepared paste, water and stir fry for 10-15 minutes.
12. Add the fried balls and cook for 10-15 minutes.
13. Remove from heat, serve hot, accompanied by Mint Raita and steamed rice.

Serves 6

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