Malai Kofta (Indian Cheese And Potato Dumplings) - cooking recipe

Ingredients

Koftas (Dumplings):
2 potatoes, peeled
1 cup paneer cheese, grated (optional)
2 teaspoons cornstarch
2 teaspoons ground cumin
2 teaspoons cayenne pepper
1 teaspoon salt
vegetable oil for frying
Gravy:
8 cashews (optional)
1/4 cup water (optional)
1 tablespoon vegetable oil
1 green chile pepper, chopped
1/2 teaspoon ginger-garlic paste
1/2 teaspoon cumin seed
1 onion, grated
1/4 cup tomato puree
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon garam masala
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/4 cup heavy whipping cream
1/4 cup milk
2 tablespoons water, or as needed (optional)

Preparation

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
Combine mashed potatoes, grated paneer cheese, cornstarch, ground cumin, cayenne pepper, and salt in a bowl. Shape into approximately 8 small dumplings.
Heat oil over medium-high heat in a large skillet; fry dumplings until golden brown, 5 to 7 minutes.
Place cashews and 1/4 cup water in a bowl; let stand at least 10 minutes. Puree mixture in a food processor.
Heat 1 tablespoon oil in a skillet. Add chopped green chile pepper, ginger-garlic paste, and cumin seed; stir to combine. Add grated onion; cook and stir until light brown, 5 to 6 minutes. Add tomato puree, ground coriander, salt, garam masala, ground turmeric, and cayenne pepper. Cook and stir until flavors are blended, about 5 minutes.
Stir cashew puree, cream, and milk into tomato mixture; add water to thin. Add dumplings to the gravy just before serving.