Butternut Squash Malai Kofta (Paneer Dumplings) Recipe

Butternut squash meets classic Indian comfort food in this innovative twist on malai kofta. Imagine biting into a golden, soft dumpling and tasting the sweet, earthy notes of autumn mingling with traditional Indian spices. If that sounds like a dream, it's because it is — this fusion dish brings the best of both worlds to your dinner table.

Malai Kofta, a beloved North Indian delicacy, typically features paneer and potato dumplings swimming in a rich, creamy tomato sauce. Paneer, the star of many vegetarian Indian dishes, if a fresh cheese with a mild flavor that soaks up surrounding spices like a sponge. 

Ksenia Prints of At the Immigrant's Table has adapted the traditional malai kofta preparation, blending the paneer with cashews and roasted butternut squash to create a delicately sweet, filling dumpling that feels like a pillow. The squash adds a subtle sweetness and vibrant color to the dumplings while still holding true to the authentic Indian flavors and textures. "Northern Indian cuisine is all about those creamy, comforting dishes," says Prints. "This recipe honors that while adding one very American ingredient that feels like comfort food in its own right."

If the ingredient list for this North Indian-inspired dish seems long, it's because you'll need different components for the sauce, kofta, and garnish. The sauce calls for cashews, ghee, shallots, garlic, canned tomatoes, fenugreek leaves, smoked paprika, vegetable broth, lemon juice, heavy cream, and salt. The kofta mixture includes butternut squash, vegetable oil, salt, pepper, more cashews, truffle oil, paneer, saffron threads, ground cardamom, and chickpea flour. To finish the dish, have some fresh cilantro on hand and optional basmati rice, for serving.

To begin the sauce, soak the ½ cup raw cashews in hot water for 30 minutes.

Drain the cashews and blend with ¼ cup water until smooth; set aside.

While the cashews soak, make the kofta: Preheat your oven to 400 F.

Cover a baking sheet with parchment paper.

Arrange the chopped butternut squash on the baking sheet and drizzle with vegetable oil. Season with salt and pepper, to taste.

Roast the butternut squash for 30 minutes.

Blend the roasted squash, un-soaked 1 cup raw cashews, truffle oil, and paneer until smooth.

Mix in the saffron and cardamom.

Form the mixture into balls and dust with the chickpea flour.

Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350 F.

Working with a few kofta balls at a time, lower them into the hot oil using a slotted spoon, taking care not to crowd them.

Fry for 2 to 3 minutes, turning once, until golden brown on all sides. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining kofta, adjusting the heat as necessary to maintain the oil temperature.

To finish the sauce, heat another pan over medium heat with the ghee.

Saute the shallots and garlic until translucent.

Add the diced tomatoes, blended cashews, fenugreek, and smoked paprika.

Add the vegetable broth and lemon juice, then reduce by half.

Stir in the heavy cream and simmer for 5 minutes. Taste and adjust for seasoning, as needed.

Add the kofta to the sauce and cook together for 5 minutes.

Serve the kofta with plenty of sauce and garnished with the chopped cilantro. Accompany with rice, if desired.

Malai kofta pairs well with various Indian sides and breads. For a true Indian feast, serve it with fragrant basmati rice or jeera rice to soak up the rich sauce. For bread options, choose from naan, roti, or paratha. These flatbreads are perfect for scooping up the kofta and sauce. 

To balance the meal, we recommend adding vegetable dishes, such as aloo gobi (potato and cauliflower curry) or dal (lentil curry). For a refreshing contrast, serve a cucumber raita or a simple kachumber salad. If you're looking for more paneer dishes to complement the meal, consider paneer tikka masala, palak paneer, or matar paneer. These dishes offer different flavors and textures that work well alongside malai kofta.

For dessert, explore traditional North Indian sweets known as mithai. Options include gulab jamun (deep-fried milk solids soaked in sugar syrup), jalebi (deep-fried batter soaked in syrup), or barfi (milk-based, fudge-like squares). Another celebratory dessert is rabri, a thick and creamy confection made from slowly simmered milk. These sweet treats provide a fitting end to a rich meal, balancing the savory spices with their intense sweetness. 

Adjusting the spice level of malai kofta is quite simple. The dish itself is not at all spicy. To increase heat, add red chile powder or cayenne pepper to the sauce. For a deeper, more complex spice profile, incorporate fresh green chilies or a dash of garam masala when you cook the shallots and garlic. Some cooks add a pinch of Kashmiri red chile powder for color and mild heat. The creamy sauce tends to mellow out spices, so you may need to add more than you initially think.

As for variations, original malai kofta uses potatoes in place of butternut squash, but there are other regional differences and personal innovations. Some recipes replace potato with sweet potato or yam in the kofta for a sweeter flavor. Vegetable kofta incorporate finely chopped carrots, peas, or spinach into the dumplings. For a nuttier version, increase the proportion of cashews or add ground almonds to the kofta mixture. A Punjabi variation uses cottage cheese instead of paneer. 

The sauce can also be modified. Some recipes sub the cream for coconut milk for a South Indian twist. For a tangier version, add some Greek yogurt or a bit more dried fenugreek leaves to the sauce. Experimenting with different spices in the sauce, such as fennel seeds or star anise, is another option.