This original Tarla Dalal recipe can be viewed for free

Spinach Dumplings In Tomato Gravy


by


Added to 354 cookbooks
This recipe has been viewed 11050 times
  

An adaptation of the Italian malfatti.

Add your private note

Preparation Time: 
Cooking Time: 
Serves 6.
Show me for servings


Ingredients



For the tomato gravy
1 kg tomatoes
3 to 4 tsp sugar
1/2 tsp dried oregano or 1 teaspoon fresh chopped tulsi leaves (Indian basil)
a pinch of carom seeds (ajwain)
1/2 tsp chilli powder
100 gms (4 oz.) fresh cream
2 tbsp grated processed cheese
salt to taste

For the dumplings
3 cups finely chopped spinach (palak)
3/4 cup crumbled paneer (cottage cheese)
2 pinches of nutmeg (jaiphal) powder
1/2 tsp chopped green chillies
6 tsp plain flour (maida)
2 pinches baking powder
salt to taste

Method
For the dumplings

  1. Steam the spinach leaves for 5 minutes. Squeeze out the water.
  2. Mix all the ingredients and shape into small rounds.
  3. Steam for 4 to 5 minutes.

For the tomato gravy

  1. Boil the tomatoes without any water. Blend in a mixer and strain.
  2. Add the sugar, oregano, ajwain, chilli powder and salt and boil for few minutes.
  3. Add half the cream.

How to proceed

  1. Immerse the dumplings in hot water for a few seconds.
  2. Remove and arrange on a serving dish.
  3. Just before serving, pour the boiling tomato gravy over the dumplings. Spread the balance cream on top. Top with cheese.
  4. If you wish to bake in a hot oven at 200 degree C (400 degree F) for about 5 minutes.
  5. Serve hot.
Spinach Dumplings In Tomato Gravy has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Trip to Thai and Kids Summer Camp 2014

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email