Paneer and Potato cheese dumplings in an almond-cream sauce. A royal Indian treat!
I have used Almond Breeze almond milk for this recipe. I always like to use almond milk for my recipes to replace cream for my gravy recipes for a healthier option. And I always use them for my milkshakes. And if I wanted to make vegan recipes, almond milk always stays in my refrigerator. You can find these Almond Breeze products in the refrigerated section of your grocery store.
Paneer is a type of fresh cheese that can be made easily at home. Paneer has a milky flavor on its own, so it taste best when paired with strong spicy flavor like curries or tikka. This is a cheese that won’t melt like mozzarella or cheddar will. We can add them on any curry, or crumble them into flat breads like roti. Or even add them to kebabs and the cheese will keep its shape and chewy texture. Anything with paneer is a definite win. The texture of paneer is similar to greek feta which is prepared in a similar manner. This healthy and delicious vegetarian curry can be on your plate in one hour. It is one of the popular recipe amongst the north Indian recipes. I have seen that it’s a part of most restaurants menu. Goes well with steamed rice, ghee rice, Pulao,paratha, parotta, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste.
Vegan note: Replace paneer with tofu, ghee/butter with oil.
I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.
Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.
- For koftas: (roughly makes 10 kofta balls)
- • Paneer/Firm Tofu(if vegan) - ½ cup,grated
- • Potatoes - 2 , medium, boiled and washed
- • Split Bengal gram (chana dal) - ¼ cup
- • Salt to taste
- • Red chilli powder - 1.5 tsp
- • Garam masala powder - ½ tsp
- • Cashew nuts - 5, broken
- • Green chillies - 1, finely chopped
- • Cumin powder- ½ tsp
- • Coriander powder-1.5 tsp
- • Cornflour/ corn starch - 4 tbsp
- • Oil - to deep fry
For gravy - Oil - 2 - 3 tbsp
- • Onion - 2 medium, roughly chopped
- • Garlic - 4, roughly chopped
- • Ginger paste - 1inch, roughly chopped
- • Turmeric powder - ¼ tsp
- • Tomato - 2, medium,roughly chopped
- • Coriander powder - 1 tsp
- • Cumin powder = ½ tsp
- • Chilli powder - 1.5 tsp
- • Dry Methi Leaves - 1 tsp
- • Cashewnuts - 6
- • Almond milk - ¼ cup
- • Fresh coriander leaves chopped 2 tablespoons
- Wash and Soak the chana dal for 2 hours. Add chana dal with 2 cups of water in a pan and bring to a boil. Cook until the dal is tender, strain and grind to a smooth mixture with no water.
- Take all the ingredients under the kofa ingredient list with the blended chana dal, mix together check for salt. Shape them into lemon sized balls. If you think they cannot form into a lemon sized balls, add more corn flour and mix well.
- Heat oil in a kadai, deep fry the koftas until golden brown. Drain on a tissue paper and set aside.
- Meanwhile, for the gravy, heat 2 tbso of oil in a pan in medium flame, add chopped onions, garlic, ginger and saute until golden brown. Add tomatoes, turmeric powder, chilli powder, coriander powder and sauté for few mins till it oozes out oil. Add 2 tbsp of water, cashew nuts and cook for 5 mins till they mix together and raw smell goes away. Switch off, cool and blend it into a smooth paste.
- Take the same pan, add 1 tsp of oil/butter, add the blended paste, almond milk, dry methi leaves, 1.5 cups of water , mix and bring to boil for 5-7 mins in medium-low heat.
- It will form into a correct gravy consistency, now add the kofta balls, top up with chopped coriander leaves, switch off and serve hot.
Disclaimer: This post has been sponsored by the Almond Breeze and I have been compensated monetarily! However all opinions are my own as always.
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