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Spinach & Paneer Dumplings (Kofta) in Cashew Curry



South Asian Inspired


Main Course

September 25th, 2020  I  By the.kari.tales  I Tasteport

Serves 3
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For dumplings/koftas:

  • ½ medium onion roughly chopped

  • 2 cloves of garlic roughly sliced

  • 1 inch piece of ginger

  • 1 green chilli

  • 1 bunch of spinach roughly chopped

  • ½ cup shredded paneer

  • ½ cup boiled mashed potato

  • 1/3rd cup gram flour (besan)

  • Fistful of cashews

  • 1 tbsp ghee

  • Spices – ½ tsp each of salt, pepper, turmeric powder, cumin powder, red chilli powder or to taste

  • Oil to fry the dumplings/kofta

For the gravy/curry:

  • 2 tbsp ghee

  • ½ tsp cumin seeds/jeera

  • 1 large onion roughly sliced

  • 2 cloves garlic

  • 1/4th cup tomato puree

  • 7-8 cashews (soaked in hot water for atleast 1 hour)

  • Spices: ½ tsp each of salt, turmeric powder, red chilli powder, garam masala or to taste

  • 1 tbsp of dry fenugreek leaves/kasuri methi – optional but recommended

  • 3 tbsp chopped coriander for garnish

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Let’s start by preparing our dumplings/koftas.

In a pan, add 1 tbsp ghee, onion, garlic, ginger and green chilli. Sautee it on medium flame for a min and then add the spinach, a pinch of salt. Sautee for another two mins or till the spinach wilts down


Now cool this mixture slightly and add it to your blender to make a smooth paste.

After, empty this paste in a big bowl and add shredded paneer, mashed potato, gram flour, spices, cashews and mix thoroughly to create a dough. Sprinkle extra gram flour till you don’t reach doughish consistency


Heat some oil in a pan to fry in the pan. In the meantime, take equal portions of the dough and using greased palms, make some round/flat round dumplings and place them on a parchment paper in a plate


Once the oil is hot, slide in your dumplings/koftas and deep fry them on medium heat for approximately 2 mins on each side till golden brown. Remove in a plate lined with kitchen tissue to soak up extra oil. Set aside


Now for the curry/gravy!

Heat 2 tbsp of ghee in a pan on medium heat and add the cumin seeds, let them splutter

Now add the roughly sliced onion, garlic cloves, cashews and salt. Sautee it for 3-5 mins till the onions get tender and translucent


Take it off the heat and add the sautéed mixture into a blender (leave the extra ghee behind in the pan). Blend to a smooth paste


Transfer the puree back to the pan on medium heat, stir continuously to cook it for about a minute. Then add tomato puree and spices to the gravy

Cook the spices into the gravy for 3-4 mins on medium low flame till the ghee surfaces, Now add 1/3rd cup warm water and cover cook on low flame for 4-5 mins


Remove it from your cooktop and add dry fenugreek leaves and coriander. Mix thoroughly and serve on a large plate. Top it up with fried dumplings/koftas and serve hot with a side of flatbreads.


Restaurant style koftas in rich creamy gravy are ready to be devoured!

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Recipe Creator: TheKariTales



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