Recipe: Paneer Dumplings In Makhani Sauce

Chef Sneha Singhi's Paneer Dumplings, in a rich buttery sauce, with rice or pulau, is just the most cheering end-of-the-day meal.

Ingredients

For the paneer dumplings:

• 200 gm paneer
• Salt to taste, about 1 tsp
• 4 tbsp cornflour

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For the makhani paste:

• 2 tomatoes, roughly chopped
• 1 onion, roughly chopped
• 8-10 garlic pods
• 1-inch piece ginger

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For the makhani paste, continued:

• 2-3 dried red chillies
• ½ cup walnuts
• 1½ cups water

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• 1 tbsp butter
• ¼ tsp garam masala
• 1 tsp sugar
• 1 tsp black salt

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For the makhani paste, continued:

• 1 tsp red chilly powder
• ¼ tsp haldi or turmeric powder
• 1 tbsp tomato ketchup
• Dash of cream, for garnish

Method

• Bring the water, tomatoes, onion, garlic, ginger, red chillies, walnuts, salt to a boil in a saucepan or a kadhai.
  Cool and transfer to a blender and blitz to a smooth puree and keep aside.
• Crumble the paneer and knead with the salt, cornflour till it forms a smooth, soft dough.

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• Shape it into small balls and pop into boiling water and drain once they come to the top and start floating and keep aside.
• In a saucepan, heat the butter and add in the ground tomato puree.

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• Add in the garam masala, black salt, sugar, red chilly powder, haldi, ketchup.
  Bring to a boil and add more water if required.
  Take off heat and add the paneer balls.
• Serve hot with roti or rice, with a dash of cream; Serves 3-4.

Recipe: Kind courtesy California Walnuts