Indian potato dumplings in tomato cream sauce

Ingredients for 2 servings:

• 300 g potatoes, waxy
• 200 g cream cheese (paneer), alternatively natural tofu
• 110 g cashew nuts, salted and roasted
• 25 g cornstarch
• 2 tbsp sesame oil or rapeseed oil
• 30 g ginger
• 50 g onion(s)
• 2 medium-sized garlic cloves
• 400 g tomatoes, chopped
• 130 g water
• 100 g cream
• ¼ tsp garam masala
• 2 pinches of cinnamon powder
• Cumin powder
• Pul Beaver
• salt and pepper
• Coriander or parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian, slightly spicy

Blend the paneer in a blender until creamy. Finely grind or pound the cashew nuts. Peel the potatoes, boil them, drain them, mash them, and let them cool slightly. Mix in 60g of ground cashew nuts, the paneer, and the cornstarch, seasoning them lightly. Let everything cool further and then shape into 10 equally heavy balls. Finely chop the onion, garlic, and ginger. Heat the oil in a pan, sauté the onion, garlic, and ginger, then deglaze with water, tomatoes, and cream. Cook for 3-4 minutes. Season with garam masala, cinnamon, cumin, chili powder, salt, and pepper. Heat the deep fryer to 170°C and fry the potato balls for five minutes until golden brown. Divide the tomato sauce among the plates and place five dumplings on each. Sprinkle with fresh parsley or coriander and the remaining cashew nuts.