Well, another busy week is behind us and we’re about to start another one; however, and I hesitate to say this, I think I’m finding a new rhythm. We’re no less busy than we have been for the past six months, but I’ve found a bit of a flow. I mean when is the last time I posted twice in one week!

It’s hard to believe the Chopped Challenge is already several weeks ago now, especially when we’re still enjoying the fruits of our labor. (We still have two pot pies remaining in the freezer!) So speaking of those pot pies, most of you will recall, our main ingredient basket for the big day was brought to us by Vanyadhanya from Skinny Chef de Cuisine and included Garam Masala, Cashews, Pumpkin Seeds and Potatoes.

It was definitely a close contest between the two dishes – Garam Masala Dumplings and the Vegan Pot Pie with Garam Masala. In fact, if it wasn’t for the secret ingredient Mike had been hiding since we shopped for the event, it would have been a dead heat. Little did I realize he had that little surprise up his sleeve! So what was the thing that put Team Number One over the edge for this round? Well, let’s recap how it all got started first. Miss A and Mike began their dish by boiling the potatoes and creating a sauce using whole garam masala.

They sauted some shallots and garlic in a skillet before adding two cups of water. Next they placed the garam masala inside a cheesecloth, tied it closed and placed it in the same pot to simmer for almost an hour.

Next it was time for the cashew cream – a blend of cashews (soaked in water for 12 hours) and almond milk.

Once the garam masala had simmered long enough, the cheesecloth was removed and tossed. Mike and Miss A then combined the cashew cream with the stock to make a creamy sauce. But they didn’t stop there. They also added a bit of ground garam masala and the secret ingredient – paneer (a fresh Indian cheese). This is when I knew Mr. N and I were in trouble. I LOVE paneer – and Mike certainly knew that!

As the sauce was set aside to keep warm, Team Number Won then combined their boiled potatoes, all-purpose flour and some cilantro in the food processor.

From there they scooped out golf ball sized pieces and formed little round dumplings. The dumplings were dropped in boiling water and cooked until they floated to the top.

Next Miss A and Mike rolled the dumplings (still wet and somewhat sticky) in chickpea flour and then placed them into hot oil to deep fry. The dumplings were fried to a golden brown and then drained. Once drained, the dumplings were served immediately with the garam masala-paneer sauce.

The dish was fantastic! The flavors were so warm and comforting. It was easily a 4 spoon dish for Mike, Miss A and I. Mr. N, however, preferred the pot pie. In all honesty, Mike and I likely would have given both main course dishes 4 spoons had we enjoyed them on separate occasions, but that secret ingredient was just too good to look past, and it was a competition after all!

Print this recipe: Garam Masala Dumplings

So since the pot pie met with rave reviews from each of us as well, we thought we’d share this recipe with you all too. It’s vegan, filled with bold flavors and very comforting! Not to mention, you can make plenty to have for a meal another day.

Print this recipe: Vegan Pot Pie

Next week we’ll be back with our final entry from this year’s Chopped Challenge – the dessert round. After that we’re setting off around the world on another cooking adventure (from our own kitchen that is). Have a great week everyone!