Potato and Paneer Dumplings In Curry Cooking Recipe

Potato and Paneer Dumplings In Curry Cooking Recipes

Ingredients :

For the dumplings :

3 - 4

500 g

45 g

45 g

2 g

a pinch

15 g


2 g

5 ml

7 g

30 g


For the Curry :

40 g

15 g


7 g

5 g

2 g

250 ml

75 ml

5 g





potatoes, boiled and mashed

cottage cheese (paneer), grated

green coriander, chopped

mixed nuts, finely chopped

turmeric (haldi) powder

asafoetida (heeng) powder

ginger, finely shredded

green chilies, deseeded finely chopped

dry mango powder (amchoor)

lemon juice


corn flour

oil for frying


cashew nuts or almonds, finely chopped

ginger, finely chopped

green chilies, chopped

coriander powder

cumin (jeera), ground

turmeric (haldi) powder


clarified butter (ghee)

cumin (jeera) seeds

cinnamon (daalchini) stick (1" piece)

cloves (laung)

tomatoes, finely chopped

salt to taste

Method :
  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 kadhai (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, ground coriander, ground cumin, turmeric powder and enough water to make a smooth paste.
  10. Set aside.
  11. Moderately heat, the clarified butter in a heavy bottomed pan, stir fry the cumin seeds, cinnamon stick and cloves for 10 - 15 seconds.
  12. Stir in half of the tomatoes and the prepared paste, cook until the liquid from the tomatoes dries off and the oil separates.
  13. Add the remaining tomatoes, water and salt.
  14. Cover the pan and simmer for 10 - 15 minutes or until the curry has thickened slightly.
  15. Carefully slip in the dumplings and bring the curry to a boil.
  16. Spoon out the dumplings into a serving dish, pour the curry on top and garnish with fresh coriander and cream.
  17. Serve hot, accompanied by any Indian bread and green salad.

Serves 6

Preparation time : 30 minutes

Cooking time : 1 hour

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