Malai Kofta (Indian Cheese and Potato Dumplings)

2 potatoes, peeled

1 cup paneer cheese, grated

2 teaspoons cornstarch

2 teaspoons ground cumin

2 teaspoons cayenne pepper

1 teaspoon salt

vegetable oil for frying

8 cashews

¼ cup water

1 tablespoon vegetable oil

1 green chile pepper, chopped

½ teaspoon ginger-garlic paste

½ teaspoon cumin seed

1 onion, grated

¼ cup tomato puree

2 teaspoons ground coriander

1 teaspoon salt

1 teaspoon garam masala

¼ teaspoon ground turmeric

¼ teaspoon cayenne pepper

¼ cup heavy whipping cream

¼ cup milk

2 tablespoons water, or as needed

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.

Combine mashed potatoes, grated paneer cheese, cornstarch, ground cumin, cayenne pepper, and salt in a bowl. Shape into approximately 8 small dumplings.

Heat oil over medium-high heat in a large skillet; fry dumplings until golden brown, 5 to 7 minutes.

Place cashews and 1/4 cup water in a bowl; let stand at least 10 minutes. Puree mixture in a food processor.

Heat 1 tablespoon oil in a skillet. Add chopped green chile pepper, ginger-garlic paste, and cumin seed; stir to combine. Add grated onion; cook and stir until light brown, 5 to 6 minutes. Add tomato puree, ground coriander, salt, garam masala, ground turmeric, and cayenne pepper. Cook and stir until flavors are blended, about 5 minutes.

Stir cashew puree, cream, and milk into tomato mixture; add water to thin. Add dumplings to the gravy just before serving.