Paneer Dumpling Recipe- Besan Dough & Cashew-Raisin Filling

Last Updated on 4 months by Neha Deshmukh

Paneer Dumpling Recipe: Besan Dough & Cashew-Raisin Filling

Hello friends! Today, I’m sharing a recipe that’s been a family favorite for years – melt-in-your-mouth Paneer Dumplings in a rich, flavorful gravy. These aren’t your average dumplings; the slightly crispy besan (gram flour) shell gives way to a sweet and savory paneer filling, all swimming in a creamy, aromatic sauce. Trust me, once you try these, you’ll be making them again and again!

Why You’ll Love This Recipe

These Paneer Dumplings are a little bit of work, but so worth it. They’re perfect for a special occasion, a weekend treat, or when you just want to impress your loved ones with something truly delicious. The combination of textures – the soft dough, the creamy paneer, the crunchy cashews – is just divine. Plus, the warm spices are incredibly comforting.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup gram flour (besan) – about 180g
• 1 tablespoon oil
• ¼ teaspoon salt
• 1 tablespoon onion, green chili, ginger-garlic paste
• ¼ teaspoon red chili powder
• ¼ teaspoon turmeric powder
• ¼ teaspoon garam masala
• ½ teaspoon cumin seeds
• 1 teaspoon Kasuri methi (dried fenugreek leaves)
• 5 tablespoons natural yogurt – about 75g
• A pinch of asafetida (hing)
• ½ cup grated paneer or mawa – about 100g
• 10-12 raisins
• 1 tablespoon chopped cashews
• 6-7 black pepper powder
• 1 teaspoon cilantro leaves, finely chopped
• 1 ½ cup whisked natural yogurt – about 360ml
• ½ cup onion-ginger-garlic paste
• 1 bay leaf
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala
• 1 teaspoon cumin seeds
• 2 teaspoon Kasuri methi (dried fenugreek leaves)
• A pinch of asafetida (hing)
• As required water
• Cilantro leaves for garnishing

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Besan (Gram Flour): This is the star of the dough! Make sure yours is fresh for the best flavor and texture. It should smell lightly nutty, not stale.
• Kasuri Methi: Don’t skip this! It adds a unique, slightly bitter aroma that’s essential to the flavor profile. You can find it at most Indian grocery stores. Rub it between your palms before adding to release its fragrance.
• Paneer/Mawa Variations: Traditionally, this recipe uses paneer, but my grandmother always used mawa (dried milk solids) for an extra rich and slightly caramel-like flavor. Feel free to experiment! You can even use a mix of both.
• Spice Blends: Feel free to adjust the spice levels to your liking. I like a little kick, but you can reduce the chili powder if you prefer a milder flavor. Pre-made garam masala blends vary in strength, so taste as you go.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a bowl, combine the gram flour, oil, salt, onion-ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin seeds, Kasuri methi, and yogurt. Mix well and knead into a soft, pliable dough. Add a little water if needed. Cover and let it rest for at least 30 minutes. This allows the besan to hydrate and makes the dumplings more tender.
2. Prepare the Stuffing: While the dough rests, mix the grated paneer, raisins, cashews, black pepper powder, and cilantro leaves in a separate bowl. Mix everything well.
3. Shape the Dumplings: Divide the dough into small, equal-sized balls. Flatten each ball into a small circle. Place a spoonful of the paneer stuffing in the center, and carefully bring the edges of the dough together to seal, forming a dumpling. Make sure there are no cracks!
4. Boil & Fry: Bring a pot of water to a boil. Gently drop the dumplings into the boiling water. Once they float to the surface, cook for another 2-3 minutes. Remove with a slotted spoon and drain well. Now, heat oil in a deep frying pan and fry the dumplings until they are golden brown and crispy.
5. Make the Gravy: In a separate pan, heat a little oil and temper with cumin seeds and a bay leaf. Add the onion-ginger-garlic paste and sauté until golden brown. Add the coriander powder, red chili powder, turmeric powder, garam masala, and asafetida. Sauté for another minute.
6. Simmer the Gravy: Pour in the whisked yogurt and cook, stirring constantly, until the gravy thickens and comes to a simmer. Add water as needed to reach your desired consistency. Add Kasuri methi.
7. Combine & Cook: Gently add the fried dumplings to the gravy. Cover and cook for 7-8 minutes, allowing the dumplings to absorb the flavors of the gravy.
8. Garnish & Serve: Garnish with fresh cilantro leaves and a sprinkle of grated paneer. Serve hot with naan, roti, or rice.

Expert Tips

• Don’t overcrowd the pan when frying the dumplings. Fry in batches to ensure they get evenly crispy.
• If the gravy becomes too thick, add a splash of water to thin it out.
• For a richer gravy, add a tablespoon of cream at the end.

Variations

• Vegan Adaptation: Swap the paneer for crumbled tofu or a cashew-based paneer alternative. Use plant-based yogurt for both the dough and the gravy.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your garam masala blend doesn’t contain any hidden gluten ingredients.
• Spice Level Adjustments: My friend, Priya, loves things really spicy, so she adds a pinch of cayenne pepper to the gravy. Feel free to adjust the chili powder to your preference.
• Festive Adaptations: During Holi, I sometimes add a little bit of saffron to the gravy for a beautiful golden color and a subtle floral aroma. For Diwali, I like to serve these with a side of sweet rice kheer.

Serving Suggestions

These Paneer Dumplings are fantastic on their own, but they also pair beautifully with:

• Naan bread for soaking up all that delicious gravy.
• Steamed basmati rice.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a fresh contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The dumplings may lose some of their crispness upon reheating, but they’ll still be incredibly flavorful.

FAQs

• Can I make the dough ahead of time? Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before shaping the dumplings.
• What is the best type of paneer to use? I prefer using fresh, soft paneer. If you’re using store-bought paneer, you can soak it in warm water for 15-20 minutes to soften it up.
• How can I adjust the sweetness of the stuffing? If you prefer a less sweet stuffing, reduce the amount of raisins. You can also add a pinch of black salt for a more savory flavor.
• Can these dumplings be steamed instead of fried? Yes, you can! Steaming will result in a softer texture. Steam for about 10-12 minutes.
• What is Kasuri Methi and where can I find it? Kasuri Methi is dried fenugreek leaves. It has a unique aroma and flavor that’s essential to many Indian dishes. You can find it at most Indian grocery stores or online.

Enjoy making these Paneer Dumplings! I hope they bring as much joy to your table as they do to mine. Let me know in the comments how they turn out!