Cafe Dalchini's potato and cottage cheese dumplings will delight the masses.
- 1kg boiled red potatoes
- 200g cottage cheese
- 100g peas
- 200g curry paste
- 100g cornflour
- Salt and chilli to taste
Boil the potatoes, break into chunks, mix with other ingredients and make into 50g balls. Deep fry on 170 degrees for 3 minutes or until golden brown.
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Malai Curry Sauce
- 1 litre thick cream
- 2 brown onion, diced
- 2 tomatoes, diced
- 1 tbsp garlic paste
- 1 tsp ginger paste
- 2 tbsp sweet paprika
- 1 tbsp garam masala
- 1 tbsp turmeric
- 2 tbsp cashew paste
- Salt and chilli to taste
Saute onion, add garlic and ginger paste, cook 5 minutes on low heat, add tomato and spices, cook for 10 minutes, keep stirring. Add cream and adjust seasonings. Bring to the boil and simmer for 15 minutes. Add koftas to the malai sauce and cook for 2 minutes. Serve with naan, roti or rice and salad. For vegans, use tofu instead of cottage cheese and coconut cream instead of thick cream.
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Jodie Bruton
Journalist
