Summary

Ingredients

• 4 potato (s)
• Cream cheese, Indian (Chennah) from 2 l milk (in my profile)
• 1 handful cashew nuts, (roasted)
• 2 tablespoon peas
• 5 large tomato (s), ripe, strained (or can)
• 1 small can coconut milk
• 1 stick cinnamon
• 5 carnation (s)
• 1 chilli pepper (s)
• 2 teaspoon ginger, grated
• 2 teaspoons spice mix (Garam Masala)
• 2 tablespoon raisins, optional

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Instructions

1. Peel and dice the potatoes and cook in vegetable stock until soft.
2. Chop the nuts into small pieces. Mash the potatoes into a batter. Add cashew nuts, peas and raisins to the batter and season with a teaspoon of ginger and 1 teaspoon of garam masala.
3. Raise Chennah under the mass, if it crumbles it doesn`t matter. Shape the mixture with wet hands and fry them all around in a pan. Remove. In the same pan, fry the cinnamon stick, chopped chilli pepper and cloves, deglaze with tomato puree and add coconut milk. Season to taste with the remaining spices and let simmer.
4. If you want, you can also thicken the sauce with tomato paste. As soon as the sauce has a creamy consistency, add the dumplings and let it sit for a few more minutes.
5. Goes well with Indian saffron rice and naan or papadums.