Independence Day Independence Day 2025 Recipes: Know How To Prepare Potato & Paneer Dumplings With Spinach Sauce
Perfect for a Independence day celebration, potato and paneer dumplings offers the comfort of familiar ingredients while elevating them with thoughtful combinations and a striking presentation.
Ingredients
- 300 Gram Ingredients For The Dumplings: Potatoes (boiled, peeled, and mashed)
- 200 Gram Paneer (grated)
- 15 Gram Cashews (chopped)
- 10 Gram Almonds (chopped)
- 10 Gram Raisins
- 1 Piece Green chilli (finely chopped)
- 1 Tablespoon Fresh coriander (chopped)
- 0.5 Teaspoon Garam masala
- Salt to taste
- 2 Tablespoon Cornflour (for binding)
- 1 Tablespoon Ghee (for greasing and flavour)
- Oil for shallow frying
- 200 Gram For The Spinach Sauce: Spinach leaves
- 3 Piece Garlic (sliced)
- 1 Piece Green chilli (optional, for heat)
- 50 Gram Onion (sliced)
- 1 Tablespoon Butter
- 2 Tablespoon Fresh cream
- Salt to taste
- 0.5 Teaspoon White pepper
Main Procedure
Making The Dumplings: In a bowl, combine mashed potatoes, grated paneer, chopped dry fruits, green chilli, coriander, garam masala, and salt.
Add cornflour for binding and mix well until smooth.
Divide the mixture into small portions and shape them into round dumplings.
Heat oil in a pan and shallow fry the dumplings until golden brown on all sides. Remove and keep warm.
Preparing The Spinach Sauce: Blanch spinach leaves in boiling water for 2 minutes, then transfer to ice-cold water to preserve the green colour.
In a pan, melt butter and sauté garlic, onion, and green chilli until translucent.
Add the blanched spinach, cook for a minute, then blend into a smooth puree.
Return the puree to the pan, season with salt and white pepper, and stir in the cream for a velvety finish.
Plating The Dish: Spoon the spinach sauce onto the base of a warm plate.
Arrange the potato and paneer dumplings neatly over the sauce.
Garnish with a drizzle of cream, a sprinkle of toasted nuts, and microgreens for a festive touch.