Paneer and Wheat Dumplings in a Spiced Gravy

Posted by: EatFree

>> Vegetarian



  • 3 cups paneer, crumbled
  • 1/4 cup plus 2 tablespoons 100% percent whole wheat flour
  • Canola oil for pan frying plus 2 tablespoons
  • 1/2 teaspoon cumin seeds
  • 1 cup red onion, diced
  • salt to taste
  • 2 tablespoons white poppy seeds
  • 1 tablespoon garlic, minced
  • 2 green chilis, chopped
  • 2 teaspoons coriander powder
  • 1 teaspoon raw demerara sugar
  • 1 teaspoon red chili powder
  • 1/4 teaspoon turmeric
  • 2 tablespoons Greek yogurt whipped with 1/4 cup water
  • 1 tablespoon dried fenugreek leaves, crushed
  • 1/3 cup cilantro, chopped


  1. Combine paneer with flour with 1 teaspoon of water at a time until mixture just starts to come together.  Form ice cream scoop size balls out of them and then flatten.  Set aside.
  2. Heat oil for pan frying.  Brown each paneer wheat dumpling on each side.  Drain on paper towels and set aside.
  3. Heat rest of 2 tablespoons of oil.  Add cumin seeds.  Let crackle.  Add onions.  Cook until translucent.  Add poppy seeds and cook for 3-4 minutes.  Add salt, garlic, and chilis.  Cook on low until fragrant.
  4. Add 3 tablespoons of water and coriander powder.  Cook on low for 10 seconds.  Blend with half cup water to form a smooth mixture.  Add back to pan along with 1.5 cups of water, raw sugar, chili powder, turmeric, and yogurt.  Cook covered for 10 minutes on medium low, spooning gravy over dumplings every few minutes.
  5. Add fenugreek, cover, and cook for another 8 minutes.  Add cilantro off heat and enjoy atop any whole grain!
This entry was posted on Thursday, February 21st, 2013 at 5:56 pm and is filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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