Spinach dumplings with tomato fenugreek sauce

Spinach dumplings are our interpretation of a kofta, which could be of minced lamb or even of mashed vegetables. The sauce however is typically a rich tomato based one. Preparation time: 1 hour Cooking time: 30 minutes Serves: 4 Ingredients: For the dumplings 250 gm cottage cheese, grated 2 large grated and boiled potatoes 100 gm spinach leaves washed, dried and shredded 1 inch long ginger, chopped fine 2 green chillies, chopped 1 tsp salt ½ tsp carom seeds or ajwain For the batter 100 gm chickpea flour 150 ml water ¼ tsp carom seeds or ajwain ½ tsp salt 150 gm spinach leaves cleaned, dried and shredded Oil for frying For the sauce 10 large tomatoes 125 ml water 2 cloves of garlic 1 inch ginger, crushed 3 green cardamoms 5 cloves 1 bay leaf 2 tsp red chilli powder 70 gm butter 100 ml single cream ¼ tsp fenugreek leaves, dried and powdered ¼ tsp garam masala 1 tsp salt 1 tbsp sugar 1) Mix in all the ingredients for the dumplings to form a smooth dough type texture. Divide the mixture into 12 individual balls, the size of golf balls. 2) Make a smooth batter with the flour, ajwain, salt, and water. Place the shredded spinach in a tray. [caption id=“attachment_8680” align=“alignleft” width=“380” caption=“Spinach Dumpling with Tomato Fenugreek Sauce. Image courtesy Random House India. “]  [/caption] 3) Dip the balls in the batter and roll them into the spinach to form a good overall coating. Now the dumplings are ready for frying. Ideally they should be deep fried for about 1 ½ minutes and done just before serving to a nice crisp and golden green dumpling. 4) Wash and cut the tomatoes into halves, place them in a cooking pan on a medium hot temperature and as they soften, add water, garlic, crushed ginger, and the whole spices, and boil till the tomatoes are mashed. 5) Pass the tomatoes through a sieve to get a fine tomato purée. Boil the tomato purée and add the chilli powder. When the purée is getting thicker, add the butter little by little, stirring constantly. When the sauce turns glossy, add in the cream, and boil further. 6) Add salt, fenugreek powder, and sprinkle the garam masala powder. 7) Serve hot. Tip: Sugar balances the sourness of the tomatoes, and makes the sauce more delicious. Recipe courtesy: Cinnamon Club: Indian Cuisine Reinvented, published by Random House India; priced at Rs 899**.** For more recipes, get the book authored by Vivek Singh with Abdul Yaseen and Hari Nagaraj.