Paneer and Potato Dumplings with Spinach Sauce
This vegetarian appetizer is a new version of paneer kofta with spinach sauce. Combining traditional Indian flavours with modern cooking makes this tasty paneer and potato dumpling dish stand out.
Ingredients
for the potato and paneer dumplings
- 2-3 medium potatoes
- 225 g paneer (Indian cottage cheese)
- 1 tablespoon ginger peeled and chopped
- 1 tablespoon garlic peeled and chopped
- 1 tablespoon coriander chopped
- 2 tablespoon cashew nuts chopped
- ¼ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- 30 g chickpea flour
- 225 ml frying oil
- salt and pepper to taste
for the spinach sauce
- ½ medium brown onion peeled and sliced
- 1 medium garlic clove peeled and sliced
- 200 g spinach
- 250 ml cream
- 300 ml vegetable stock
- 1 tablespoon olive oil
- salt to taste
for the pickled red onions
- ½ medium red onion peeled
- 60 ml red wine vinegar
- 1 tablespoon sea salt
Instructions
for the paneer and potato dumplings
- Cook the potatoes in boiling water until they are soft. Remove them from the water and set aside. Once they have cooled enough, peel the potatoes.
- Use the kitchen grater to grate the paneer and potatoes. The ratio is 1:1, this recipe is based on 225g grated paneer and 225g grated potato, you can use any remaining potato for the spinach sauce.
- In a bowl combine the grated paneer, grated potato, chopped ginger, chopped garlic, chopped coriander, chopped cashew nuts, garam masala powder, turmeric powder and chickpea flour.
- Combine well and season with salt. Roll small balls weighing about 32g (1.2 oz) each. You should get 12-14 pieces out of this recipe.
- Heat the oil in a wide pan to 160-180°C (320-350°F). If you don't have a thermometer, add 1 paneer dumpling to the oil for testing. If the dumpling starts frying and sizzling the oil is hot enough
- Cook the dumplings for 8-10 minutes or until golden brown from the outside and cooked in the middle. Place them on a plate lined with a kitchen towel.
for the spinach sauce
- In a medium size sauce pot heat the olive oil. Add the onion and garlic and cook gently on medium heat for about 4 minutes without giving any colour.
- Deglaze with the vegetable stock. Add the cream and bring to a boil.
- Reduce the sauce to ⅔ and add the spinach.
- Cook the spinach for just 1-2 minutes. Season with salt.
- Mix the sauce in a kitchen blender into a fine soup like consistency. If the sauce seems to thin, add any remaining potato pulp and mix again.
- Serve the sauce immediately or cool down and keep in the fridge.
for the pickled red onions
- Slice the onions on a kitchen mandoline or with a sharp knife.
- In a bowl combine the onions with salt and leave in the fridge for at least 10 minutes.
- Squeeze any remaining water from the onions and add the red wine vinegar.
- The onions are ready to use but taste even better, if pickled for longer.
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