Summary

Ingredients

• 1 cup potato (s), cooked
• 1 cup vegetables, grated (carrots, cauliflower, peas)
• 1 cup cheese, (paneer, Indian cream cheese)
• 4 teaspoons, leveled coriander powder
• 2 teaspoons, leveled cumin, ground
• 2 teaspoons, coated paprika, hot
• 1 pinch (s) turmeric
• 3 clove (s) garlic, pressed
• 1 teaspoon ginger, grated
• 0.5 ½ cup heavy cream
• 2 tomato (s), chopped (possibly peeled)
• 2 tablespoons oil, (sunflower oil), for the sauce
• 500 ml oil for deep-frying
• some flour (better: chickpea flour)
• 50 g cashew nuts, rated
• some coriander, chopped
• 2 large onions
• possibly curry, (Garam-Masala)

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Instructions

1. Mash the potatoes for the balls. Select the remaining vegetables as you like (e.g. cauliflower, peas and carrots), if necessary cook, grate and set aside. The carrots do not need to be cooked.
2. Put the vegetables in a kitchen towel and squeeze out the remaining liquid. This is important so that the balls don`t get mushy or fall apart. The vegetable juice can possibly be used for the sauce.
3. Put the potatoes, vegetables and the grated paneer in a bowl. Add 2 teaspoons of coriander, 1 teaspoon of cumin, 1 teaspoon of paprika powder and a little salt. Add half of the grated nuts and the chopped coriander leaves, mix everything vigorously with your hands until you have a firm, smooth mixture. Shape round balls (about 12 pieces) and roll them in a little flour.
4. Fry the balls in hot oil (deep fryer or wok) when they are golden yellow all around, remove and drain on kitchen paper.
5. For the sauce, dice the onions and fry them in 2 tablespoons of oil. Add a little salt. When the onions are light brown, add the garlic and ginger. After another 3 minutes, add the tomatoes and a pinch of turmeric. Add some water. Add 2 teaspoons of coriander, 1 teaspoon of cumin and 1 teaspoon of paprika powder. Let the sauce simmer until the tomatoes are soft.
6. Puree the sauce and put the resulting paste in a bowl. Heat 2 tablespoons of oil, pour in the paste when it simmers, add a little water several times and simmer for a total of ten minutes. The sauce should stay creamy and thick - so don`t add too much water. Finally add the cream and, as soon as the sauce is boiling, stir in the grated cashews. Possibly add a little salt. Remove the sauce from the heat, put the balls in it and cover with sauce all around. Garnish with garam masala and coriander greens and serve immediately.
7. Basmati rice or naan tastes good with it.