Hello everybody !! Hope you are having a great week.
Today I will be sharing with you a restaurant style preparation using cottage cheese. Though I know most of my vegetarian friends love paneer (cottage cheese), but I was never a big fan of this food item. This particular dish is so delicious that even not-so-big-fan of cottage cheese like me also absolutely love it. If you are a paneer lover, this dish will surely take you to food heaven 🙂
The preparation is spicy and takes a little more time & effort than everyday dishes. But trust me you wont mind the extra work at all when you see the end result. A very popular dish at the vegetarian restaurants will be right at your dining table for your dear ones, making it extra special because you prepared it with so much love. Enjoy delicious cottage cheese dumplings in spicy gravy as a main course side dish with any rice or bread (flavored rice, fried rice, nun, tandoori rotis etc) of your choice for a special lunch.
I have 2 similar dumplings in spicy gravy recipe in my blog, please check them out if not already.
- Fried Green Banana dumplings in spicy gravy (Kanch Kolar Kofta curry)
- Fried Banana flower dumplings in spicy gravy (Mochar Kofta Curry)
Lets get started !!
Preparation Time : 15 minutes
Take around 150g cottage cheese (paneer) and grate it. Keep the grated cheese in a bowl.
Add all the whole spices – 2 green cardamom, 2 black cardamom, 1 inch cinnamon, 3 strands of mace and 3 cloves in a pestle & mortar to prepare a fresh garam masala powder.
Cut the medium sized potatoes into 4 parts. Add them in a pressure cooker, add few pinches of salt and 1 cup of water. Secure the lid of the cooker and wait till 2 whistles in medium flame. Let the pressure release by itself. Once done, take out the potatoes in a paper towel wrapped plate. When the potatoes dry up remove the paper towel. Crush them well with the back of a big spoon to get lump free mashed potatoes.
Roughly crush 4 to 5 cashew nuts and keep aside. We will use it while preparing the dumplings.
Cooking Time : 25 to 30 minutes
- Cottage Cheese – 150g, grated (Keep 1 tablespoon aside for garnishing)
- Potato – 2 medium, boiled & mashed
- Onion – 1 large, finely chopped
- Garlic – 4 cloves, roughly chopped
- Ginger – 2 inch, roughly chopped
- Tomato – 2 medium, roughly chopped
- Green chillies – 4, finely chopped
- Cashew nuts – 15 to 18
- Fresh Coriander Leaves – 1 tablespoon, finely chopped (Keep few aside for garnishing)
- Dry Fenugreek Leaves – 1 tablespoon
- Corn Flour – 1 teaspoon
- Milk Powder – 1 teaspoon
- Fresh Cream – 1 to 2 tablespoon (Keep 1/2 teaspoon aside for garnishing)
- Turmeric powder – 1/2 teaspoon
- Red chilli powder – 1/2 teaspoon
- Kashmiri red chilli powder – 1 teaspoon
- Salt – as per taste
- Refined vegetable oil – 8 tablespoon (for frying the dumplings)
- Dry Bay leaf – 1
- Whole spices – 2 green cardamom, 1 black cardamom, 1 inch cinnamon, 2 strands of mace and 2 cloves
Preparing the cottage cheese dumplings (paneer kofta) :
- Take a big mixing bowl. Add the following ingredients one by one into the bowl – mashed potatoes, grated cottage cheese, corn flour, milk powder, salt, green chilli, red chilli powder, 1 tablespoon freshly prepared garam masala powder and crushed cashew nuts.
- Sanitize your hands 🙂
- Now mix all the ingredients well so that everything is crushed and there are no lumps. Make sure there are absolutely no water. The end result should be a smooth tight dough.
- Prepare medium sized balls as uniformly as you can.
Heat oil in a deep bottom frying pan. When the oil is completely hot, add the cottage cheese balls one by one. Keep the flame medium. Let the balls become golden on all sides. Take them out in a paper towel wrapped plate.
Preparing the gravy :
- Remove excess oil from the frying pan. Leave about 2 to 3 tablespoon oil in the pan.
- Now let the oil heat up again. Add onions. Stir fry until they become translucent.
- Add garlic, ginger and cashew nuts. Keep stir frying until onions become golden brown. Once done take them out from oil in a small bowl and let it cool down.
- Transfer the onion mixture into a mixer and grinder to prepare a smooth paste.
- Take out the onion mixture mixture completely into a bowl. Add tomatoes into the mixer-grinder to prepare a smooth paste.
- Heat up the pan again. In the remaining oil, add dry bay leaf.
- After few seconds, turn the flame to medium. Add onion mixture paste. Stir for a minute.
- Next add tomato puree. Mix and keep stirring until the raw smell of tomatoes is gone.
- Add remaining spices – turmeric powder, Kashmiri red chilli powder and freshly prepared garam masala powder. Increase the flame. Keep stirring until the spices start releasing oil.
- Add 1 and 1/2 to 2 cups of warm water. Give it a stir. Add salt as required. Also add dry fenugreek leaves (kasuri methi). Turn the flame to medium again. Cover the pan with a lid and wait until the gravy thickens up slightly.
- Once the gravy has thickened slightly, add fried cottage cheese dumplings carefully. Add coriander leaves and fresh cream. Cover the lid again. Gently give it a stir very carefully.
- When the gravy reaches a neither too thick nor too runny consistency, turn the flame off. Give the dish some standing time. Garnish with 1 teaspoon grated cottage cheese and few fresh coriander leaves and 1/2 teaspoon fresh cream on top.
Serve Cottage Cheese Dumplings in spicy gravy (Malai Kofta curry) hot with any flavored rice, fried rice, nun, tandoori rotis or simply phulkas.