Malai Kofta (Indian Cheese and Potato Dumplings) The Best Recipes

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Malai Kofta (Indian Cheese and Potato Dumplings)

"Malai kofta is a north Indian dish that consists of dumplings in a gravy. It can be eaten with Indian breads like puri, paratha, and naan, or with rice. The dumplings can also be served as cutlets on bread or a bun as snacks. Garnish with chopped cilantro."

Ingredients :

Koftas (Dumplings):
2 potatoes, peeled
1 cup paneer cheese, grated (non-compulsory)
2 teaspoons cornstarch
2 teaspoons floor cumin
2 teaspoons cayenne pepper
1 teaspoon salt
vegetable oil for frying
Gravy:
eight cashews (elective)
1/4 cup water (non-obligatory)
1 tablespoon vegetable oil
1 inexperienced chile pepper, chopped
half of teaspoon ginger-garlic paste
1/2 teaspoon cumin seed
1 onion, grated
1/4 cup tomato puree
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon garam masala
1/four teaspoon floor turmeric
1/four teaspoon cayenne pepper
1/four cup heavy whipping cream
1/four cup milk
2 tablespoons water, or as wanted (non-obligatory)

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H5M

Place potatoes in a large pot and cowl with salted water; convey to a boil. Reduce heat to medium-low and simmer until gentle, approximately 20 minutes. Drain and mash.
Combine mashed potatoes, grated paneer cheese, cornstarch, floor cumin, cayenne pepper, and salt in a bowl. Shape into approximately eight small dumplings.
Heat oil over medium-high warmness in a big skillet; fry dumplings till golden brown, 5 to 7 mins.
Place cashews and 1/four cup water in a bowl; let stand at least 10 minutes. Puree mixture in a food processor.
Heat 1 tablespoon oil in a skillet. Add chopped inexperienced chile pepper, ginger-garlic paste, and cumin seed; stir to mix. Add grated onion; prepare dinner and stir till mild brown, 5 to six mins. Add tomato puree, ground coriander, salt, garam masala, ground turmeric, and cayenne pepper. Cook and stir till flavors are combined, about 5 minutes.
Stir cashew puree, cream, and milk into tomato aggregate; add water to skinny. Add dumplings to the gravy simply earlier than serving.

Notes :

We have decided the dietary value of oil for frying based on a retention cost of 10% after cooking. Amount will range relying on cooking time and temperature, factor density, and precise kind of oil used.

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