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Spinach Dumplings In Tomato Gravy


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An adaptation of the Italian malfatti.

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Preparation Time: 
Cooking Time: 
Serves 6.
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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

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.
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