Butternut Squash Malai Kofta (Paneer Dumplings) Recipe
Prep Time:
1 hour
Cook Time:
55 minutes
Servings:
6 Servings
Ingredients
  • ½ cup raw cashews
  • ¼ cup ghee
  • 2 shallots, finely diced
  • 4 garlic cloves, minced
  • 2 cups canned diced tomatoes, drained
  • 1 tablespoon dried fenugreek leaves
  • 1 teaspoon smoked paprika
  • ½ cup vegetable broth
  • 1 tablespoon lemon juice
  • ¾ cup heavy cream
  • Salt, to taste
  • 3 cups peeled and chopped butternut squash
  • Vegetable oil, for drizzling and deep-frying
  • Salt and pepper, to taste
  • 1 cup raw cashews
  • 2 teaspoons truffle oil
  • 10 ounces paneer, cubed
  • ¼ teaspoon saffron threads
  • 1 teaspoon ground cardamom
  • ¼ cup chickpea flour
  • 2 tablespoons fresh cilantro, chopped
Directions
  1. To begin the sauce, soak the ½ cup raw cashews in hot water for 30 minutes.
  2. Drain the cashews and blend with ¼ cup water until smooth; set aside.
  3. While the cashews soak, make the kofta: Preheat your oven to 400 F.
  4. Cover a baking sheet with parchment paper.
  5. Arrange the chopped butternut squash on the baking sheet and drizzle with vegetable oil. Season with salt and pepper, to taste.
  6. Roast the butternut squash for 30 minutes.
  7. Blend the roasted squash, un-soaked 1 cup raw cashews, truffle oil, and paneer until smooth.
  8. Mix in the saffron and cardamom.
  9. Form the mixture into balls and dust with the chickpea flour.
  10. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350 F.
  11. Working with a few kofta balls at a time, lower them into the hot oil using a slotted spoon, taking care not to crowd them.
  12. Fry for 2 to 3 minutes, turning once, until golden brown on all sides. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining kofta, adjusting the heat as necessary to maintain the oil temperature.
  13. To finish the sauce, heat another pan over medium heat with the ghee.
  14. Saute the shallots and garlic until translucent.
  15. Add the diced tomatoes, blended cashews, fenugreek, and smoked paprika.
  16. Add the vegetable broth and lemon juice, then reduce by half.
  17. Stir in the heavy cream and simmer for 5 minutes. Taste and adjust for seasoning, as needed.
  18. Add the kofta to the sauce and cook together for 5 minutes.
  19. Serve the kofta with plenty of sauce and garnished with the chopped cilantro. Accompany with rice, if desired.