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Ingredients
Vegetable Dumplings in Tomato Sauce
- For the dumplings
- 250 grams Cauliflower
- 450 grams fixed cook potatoes
- 150 grams Chickpea flour
- 26 stems cilantro
- 1 tsp Garam Masala
- ½ tsp peppers
- 300 milliliters vegetable oil (for frying)
- For the sauce
- 10 Tomatoes
- 1 pc ginger
- 2 Tbsps clarified butter
- 2 dried chili peppers
- 1 tsp Cumin
- 1 tsp Turmeric
- 200 grams Yogurt
- salt
For the sauce: Blanch tomatoes in boiling water, remove, rinse with cold water, peel and mash. Peel ginger and grate finely. Heat ghee, ginger, chile, cumin and turmeric and cook for 2 minutes over medium heat. Add the tomatoes and season with salt, then simmer over low heat for about 20 minutes. Add milk, stir to combine and set aside.
For the dumplings: Rinse cauliflower and cut into pieces. Rinse, peel and quarter the potatoes. Boil both vegetables for 15 minutes in a pot of salted water, then mash vegetables and put in a bowl. Chop the cilantro leaves finely and mix with chickpea flour and garam masala. Season with salt and pepper.
Form 20-24 balls from the mixture and place on a plate. Heat oil in a pot, add dumplings in portions and fry for 3 minutes, or until golden. Drain on paper towels. Put the vegetable dumplings in a bowl, pour the tomato sauce over them and serve.