Recipe: Veggie Dumplings In Tomato Sauce

Air-fried vegetable dumplings are dunked into a tomato sauce layered with white sauce, cheese and baked. Serve Chef Roopa Nabar's Italian-style malfatti dinner entree with buttered pasta or garlic bread.

Ingredients

For the vegetable balls:

• 2 cups mixed chopped vegetables, like carrots, spinach, beans, capsicum, steamed, mashed 
• 2 potatoes, boiled, peeled, mashed
• 3 tbsp green peas, boiled, mashed

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For the vegetable balls, continued:

• ½ tsp garam masala
• 1 cup bread crumbs

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For the vegetable balls, continued:

• 3-4 tbsp cornflour made into a slurry
• 3-4 tsp ground cashews
• Salt to taste, about 1 tsp
• 3-4 tbsp cheese or ricotta, optional

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For the tomato sauce:

• 3 cups tomato puree
• 3-4 tbsp grated cheese
• 1 tsp lemon juice

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For the tomato sauce, continued:

• 2-3 tbsp cream
• 1 cup white sauce (please find the recipe here: White sauce)
• Salt to taste, about 1 tsp

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For the tomato sauce, continued:

• 1-2 tbsp ketchup
• 1 tsp garam masala
• 1 tbsp chopped fresh green dhania or coriander leaves or cilantro, for garnish

Method

For the vegetable balls:

• In a large bowl, mix the mashed potatoes, vegetables, peas, ground cashews, garam masala, cheese, salt, cornflour.
  Shape into 2-inch diameter balls, dip into cornflour slurry, coat with breadcrumbs, and air fry at 180°C for 10-15 minutes or till a crust forms on each ball.

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For the tomato sauce:

• In a saucepan, cook the tomato puree over medium heat, with the salt, sugar, red chilly powder, garam masala, ketchup.
  Take off heat and add the cream.

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• In a baking dish, layer the white sauce, tomato sauce, add the vegetable balls and top with the cheese.
• Bake at 180°C for 5-6 minutes or till the cheese melts, and serve hot, garnished with the dhania with garlic bread or with buttered pasta.

Recipe: Kind courtesy TTK Prestige