Potato and Paneer Dumplings In Curry Cooking Recipe
Potato and Paneer
Dumplings In Curry Cooking
For the dumplings :
3 - 4
For the Curry :
boiled and mashed
cheese (paneer), grated
nuts, finely chopped
chilies, deseeded finely chopped
nuts or almonds, finely chopped
(daalchini) stick (1" piece)
Knead the grated cottage cheese till it is of a
smooth and creamy texture.
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.
Lightly oil your hands and divide the mixture
into 12 portions.
Roll each portion into a ball.
Place all the balls on a tray lined with plastic
wrap and set aside.
Heat oil in a kadhai (wok) to 175C (350F).
Slide in a few balls at a time and fry until
golden brown on all sides.
Remove, drain excess oil on paper towel and keep
For the curry, process together the nuts, ginger,
green chilies, ground coriander, ground cumin, turmeric powder and
enough water to make a smooth paste.
Moderately heat, the clarified butter in a heavy
bottomed pan, stir fry the cumin seeds, cinnamon stick and cloves
for 10 - 15 seconds.
Stir in half of the tomatoes and the prepared
paste, cook until the liquid from the tomatoes dries off and the oil
Add the remaining tomatoes, water and salt.
Cover the pan and simmer for 10 - 15 minutes or
until the curry has thickened slightly.
Carefully slip in the dumplings and bring the
curry to a boil.
Spoon out the dumplings into a serving dish, pour
the curry on top and garnish with fresh coriander and cream.
Serve hot, accompanied by any Indian bread and