Paneer and spinach dumplings in saffron sauce – by chef mano


Paneer and spinach dumplings in saffron sauce

Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 5 people


Set1 (dumplings)

  • 3 Cooked potatoes (no peeled)
  • 80 gm Grated paneer-
  • 80 gm Chopped spinach leaf clean and cooked
  • 20 gm Corn flour
  • 10 gm Garlic (chopped)
  • 10 gm Ginger (chopped)
  • 2 Green chilli (chopped)
  • Salt (enough)
  • Ghee (enough to fry the dumplings)

Set 2 sauce

  • 100 gm Cashew nut
  • 80 gm Almond flakes
  • 2 Brown onion cut into flakes
  • 2 Green chilli
  • 2 strands Saffron
  • 10 gm Ginger and garlic paste
  • Water (enough to cook all ingredients)

Set 3

  • 80 ml Ghee
  • 100 ml Cream
  • 1 pinch Gram masala powder
  • Salt (enough)
  • 1/4 bunch Chopped coriander leaves


  • Mix all the ingredients except ghee in set 1, mash it through and make it into even balls. Deep fry in the ghee until golden brown.
  • Boil all the ingredients in set 2 until the ingredients become soft. Blend to a fine paste. Heat up a pan add ghee, add the mixture cook it until the ghee float on top, add salt, cream and put it into simmer.
  • Add the fried dumplings , garam masala and finish it with coriander leaves.
  • Serve it with pilaf or Roti.
  • Choose the finest ingredients from yes yes spices to create a magic taste.
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