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Dishoom Dumplings |

Do you want to celebrate light in the darkness? Then this Diwali dish called phaldari kofti is ideal for you. This recipe is from Dishoom.

Prep time: 1hr

Cooking time: 2hr

Makes: Serves 5 generously

Ingredients koftas:

130g potato

175g green beans

250g cauliflower

175g carrots

100g paneer

30g breadcrumbs

2tbsp strong white flour

1tsp cumin

1/2tsp ground black pepper

1/2tsp garam masala

1tsp salt

Ingredients filling:

30g cashews

A pinch saffron

55g paneer

10g root ginger

30g cheddar

20g dried raisins

8g green chillies

1 lime

1/2tsp salt

Ingredients makhani sauce:

35g garlic

15ml vegetable oil

20g root ginger

800g tinned chopped tomatoes

2 bay leaves

6 green cardamom

2 black cardamom

2 cinnamon sticks

2tsp salt

1 1/2tsp chilli powder

30g butter

1tsp garam masala

20g granulated sugar

1tbsp runny honey

1tsp ground cumin

1tsp dried fenugreek leaves

1/2 tsp dill fronds

80ml double cream

To serve:

1tbsp pomegranate seeds

Coriander leaves

1. Makhani sauce, more like MAKEhani sauce

Heat a large saucepan on medium high heat, add 175ml vegetable oil. Whilst the oil heats, finely dice 15g garlic; add to the oil and heat until golden, around 7 minutes. Remove with a slotted spoon and place to the side on kitchen roll. You will add this back in later.

Meanwhile, grate 20g garlic and 20g ginger to a fine paste.

Once the garlic has been removed, add 2 bay leaves, 6 green cardamom, 2 black cardamom and 2 cinnamon sticks. Cook for 1 minute, stirring.

Turn the heat down and add in the ginger garlic paste. Cook for 5 minutes, browning the paste.

Add 800g tinned tomatoes, 2tsp salt and 1 1/2tsp chilli powder. Cook on a high heat until reduced by half - about 30 minutes. Stirring regularly so that the sauce does not burn.

Add 30g butter and simmer for 5 more minutes.

Add 1tsp garam masala, 1tbsp honey, 20g granulated sugar, 1tsp ground cumin, 1tsp dried fenugreek leaves, crumbling between your fingers as you add, 1/2tsp dill fronds and crispy garlic. Cook for 15 more minutes.

Add 80ml cream and gently simmer for 5 more minutes.

2. Kof kof kofta

Cut potatoes up and boil in salted water until just tender.

In a food processor, blitz 175g green beans, 250g cauliflower, 175g carrots until they look like they've been grated.

Leave to stand for 5 minutes then wring out in a tea towel, getting rid of any excess moisture. Transfer to a large bowl.

Drain potatoes and grate into bowl with vegetables. Grate in 100g paneer. Add 30g breadcrumbs, 2tbsp flour, 1tsp cumin, 1/2tsp ground pepper, 1/2tsp garam masala, 1tsp salt. Work the mixture with your hands to create a paste.

3. Cashew you doing the filling

In a pan on a medium-high heat toast 30g cashews. Once golden remove and toast a pinch of saffron.

Grate 55g paneer into a bowl, grate 20g ginger finely over the top. Crumble saffron over top, grate in 30g cheddar, add 20g raisins, chop 8g green chilli, add the juice of 1 lime and 1/2tsp salt.

Bash the cashews to break them up, add to the other ingredients and stir to form the filling.

4. Kofta in the act

Tip flour onto a plate. Weigh the filling into 8g balls and craft, set aside. Weigh the kofta mix into 35g balls.

Flatten the kofta on your palm to make a disc, use your palm to turn it into a cup, place the filling in the middle.

Form the kofta mix around the filling.

 Roll the ball in the flour and set aside.

Repeat until you have used all of the ingredients.

5. Cooking

Heat oil in a heavy-based pan to 160c. Fry the kofta in batches until brown, 7 minutesish.

In a frying pan warm the makhani sauce. When it is simmering add the dumplings, stir to coat and simmer for 3 minutes.

Plate up and scatter with pomegranate and coriander leaves.

Dink and Sink!

Food for Thought

Lizzy says: "I have wanted to make this dish for a very long time, and because it fell into the overly-ambitious, time-consuming sector of Indian cooking I thought it would be perfect to do as a Gasp for Diwali. How naïve I was. This recipe took hours (as did writing the recipe) and all that came out of it was mush, because all of the balls disintegrated in the sauce. It was still tasty, but I would never put this amount of work into a recipe again. " 4/10

Kate says: "The star of the show for me here was the sauce. I'm not entirely sure what went wrong with the dumplings but they totally fell apart in the hot oil and the scraps that I did get just tasted super vegetal. I wonder if I should have blitzed them up more so it was more of a puree? I'm not sure. I would definitely make the sauce again but those dumplings, I don't think so. 4/10 "

4/10 Gasps


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