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Crispy Potato-Paneer Dumplings in Cashew-Tomato Cream Sauce

Crispy Potato-Paneer Dumplings in Cashew-Tomato Cream Sauce reads richness 5.3, allium 4.6 and nutty 4.5 on Palate's 0–10 flavor X-ray — a Indian main, about 1 hr 4 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 3.9 / 10
• Sweet & Fruity — 3.4 / 10
• Sour & Bright — 1.8 / 10
• Bitter & Earthy — 2.7 / 10
• Rich & Fat — 6.6 / 10
• Aromatic & Spice — 5.4 / 10

The measured notes (of 18)

Richness 5.3 · Allium 4.6 · Nutty 4.5 · Heat 3.9 · Salinity 3.6 · Warm Spice 3.1 · Sweetness 3.0 · Umami 2.8 · Herbaceous 2.7 · Earthy 2.5 · Sourness 1.7 · Floral 1.6 · Fruity 1.6 · Bitterness 1.0

What's in it (17)

• russet potato — 454 g
• paneer — 227 g
• cornstarch — 44 g
• ginger — 30 g
• serrano chile — 100 g
• garam masala — 12 g
• salt — 7 g
• cilantro — 20 g
• vegetable oil — 54 g
• yellow onion — 110 g
• garlic — 12 g
• cashews — 118 g
• tomatoes — 794 g
• cumin — 5 g
• cayenne pepper — 3 g
• heavy cream — 118 g
• water — 118 g

Time & effort: about 1 hr 4 min (49 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 139.5 kcal, 3.6 g protein, 8.3 g fat, 12.6 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Bring a large pot of salted water to a boil and add the potato chunks; cook until fork-tender, 15-18 minutes. As the potatoes cook, put the cashews in a small bowl, cover with hot tap water, and let soak until needed in step 5.
2. Drain the potatoes, return them to the pot, and mash until smooth. Fold in the grated paneer, 2 tablespoons of the cornstarch, 1 tablespoon of the ginger, half the minced chile, 1 teaspoon of the garam masala, 1 teaspoon of the salt, and 2 tablespoons of the cilantro; mix until you have a cohesive, slightly sticky dough.
3. Divide the dough into 10 portions and roll each into a small oval about 2 inches long. Dust lightly all over with the remaining 1 tablespoon cornstarch so they don't stick to the pan or each other.
4. Heat 3 tablespoons of the oil in a large nonstick skillet over medium heat. Pan-fry the dumplings in two batches, turning every few minutes, until deeply golden and crisp on all sides, 8-10 minutes per batch. Transfer to a paper-towel-lined plate.
5. Drain the soaked cashews and add to a blender with the onion, garlic, and 1/2 cup water; puree until completely smooth.
6. Wipe out the skillet, add the remaining 1 tablespoon oil, and set over medium heat. Add the cashew-onion puree and cook, stirring often, until it darkens a shade and no longer smells of raw onion, 6-8 minutes.
7. Stir in the crushed tomatoes, the remaining 1 tablespoon ginger, remaining minced chile, cumin, cayenne, and remaining 1 1/2 teaspoons garam masala. Simmer, stirring occasionally, until thickened and the oil starts to separate at the edges, 12-15 minutes.
8. Stir in the cream and the remaining 1/2 teaspoon salt; simmer gently until glossy, 2-3 minutes, then taste and season with more salt if needed.
9. Nestle the fried dumplings into the sauce just before serving so they stay crisp on top; spoon a little sauce over each, scatter with the remaining cilantro, and serve immediately.

Dishes with a similar flavor shape

• Baingan Bharta (Fire-Roasted Aubergine) — Indian · Punjab
• Rajma (Red Kidney Beans in Onion and Tomato) — Indian · Punjab
• Run Down (Rundown) — Jamaican
• Masala Dosa — Indian
• Sumagiyya (Gazan Chard, Chickpea and Sumac Stew) — Palestinian

Keep reading: what richness, allium, nutty mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.