Baked Paneer Dumplings in Shahi Gravy: A Luxurious Indian Vegetarian Recipe
1 hour 20 minutes
929 reads
About Baked Paneer Dumplings in Shahi Gravy: A Luxurious Indian Vegetarian Recipe
Imagine sinking your teeth into pillowy-soft paneer and potato dumplings, baked to a beautiful golden hue and swimming in a luxurious cashew-infused gravy. This Baked Paneer Dumpling in Shahi Gravy recipe is pure vegetarian indulgence.The creamy sauce, fragrant with aromatic spices and a hint of sweetness from glazed cherries, creates a symphony of flavors that will transport you. Each bite offers a delightful contrast of textures, from the crisp exterior of the dumplings to the rich, velvety gravy.Whether you're celebrating a special occasion or simply craving a comforting weeknight meal, this impressive dish is sure to satisfy.
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Recipe Time & More
Prep30 minutes
Cook50 minutes
Total1 hour 20 minutes
Ingredients
For the Dumplings
- ¾ cup Cottage Cheese crumbled or shredded
- 1 large Potato cooked and mashed
- ½ cup Breadcrumb
- ⅓ tsp Pepper black
- ½ cup Bell Peppers finely chopped, mixed colors
- 1 tsp Ginger-Chili Paste
- Salt to taste
- 1 Tbsp Butter
- Oil for deep frying
For the Shahi Gravy
- ½ cup Sauce white
- ½ cup Milk
- 2 Tbsp Cheese grated
- ¼ cup Cashews
- ¼ cup Coconut Paste
- 2 tsp Heavy Cream
- 1 tsp Fenugreek Leaves dried
- Salt to taste
- Pepper black, to taste
For the Garnish
- 1 Tbsp Cottage Cheese grated
- 2 Tbsp Bell Peppers mixed colors, sautéed and chopped
- 1 pinch Chili Flakes
- 1 Tbsp Cashews
- 1 Tbsp Glazed Cherries
Instructions
Method for Dumplings
- In a pan, melt the butter over medium heat. Sauté the chopped bell peppers for 2 minutes until slightly softened. Set aside.
- Boil the potato until tender. Drain and mash thoroughly. Let the mashed potato cool completely.
- In a large bowl, combine the crumbled paneer, breadcrumbs, black pepper, ginger-chili paste, salt, half of the sautéed bell peppers, and the cooled mashed potato. Gently knead the mixture until a soft dough forms. Taste and adjust seasonings as needed.
- Shape the dough into small balls or rolls. Cut each ball or roll in half to create the dumplings. Set aside.
- Heat the oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the dumplings into the hot oil and fry until golden brown and crispy. This ensures a delightful textural contrast with the creamy gravy. Remove the dumplings and place them on a paper towel-lined plate to drain excess oil.
Make the Shahi Gravy
- In a saucepan, combine the white sauce, milk, grated cheese, cashews, coconut paste, heavy cream, and fenugreek leaves. Cook over medium heat for 2 minutes, stirring occasionally, until the sauce is heated through and the flavors meld. Season with salt and black pepper to taste.
Assemble and Bake
- Preheat oven to 325°F (160°C). Grease a baking dish. Pour the prepared shahi gravy into the dish. Arrange the fried paneer dumplings over the gravy.
- Sprinkle grated paneer and chili flakes over the dumplings. Bake for 5-10 minutes, or until heated through and the cheese is melted and bubbly.
Garnish and Serve
- Garnish with the remaining sautéed bell peppers, cashews, and glazed cherries. Serve hot with naan or paratha.
Recipe Notes
Expert Tips
- For a richer flavor, try roasting the vegetables before blending them into the soup.
- Adjust the consistency of the soup by adding more broth or water if needed.
- Garnish with fresh herbs or a dollop of cream for an extra touch.
Storage Instructions
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 391kcalCarbohydrates: 31gProtein: 15gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 43mgSodium: 173mgPotassium: 482mgFiber: 4gSugar: 4gVitamin A: 1541IUVitamin C: 20mgCalcium: 332mgIron: 3mg
Suman Prakash
Articles: 49
3 Comments
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Such a beautiful dish! Can’t wait to try it.
What a delicious recipe! Thanks for posting.
Absolutely scrumptious! Thanks for the recipe.