Spinach Malfatti

In this dish very little oil is used. If you want to fry the dumplings, you can do it. But, it will be very oily as dumplings have the tendency to absorb oil. Instead I have baked it. Try it out.

Ingredients

For the spinach dumplings

3 cups finely chopped spinach (palak) leaves

3/4 cup crumbled paneer (cottage cheese)

2 pinches nutmeg (jaiphal) powder

1/2 teaspoon chopped green chilli

2 tablespoons plain flour (maida)

2 pinches baking powder

salt to taste

For the tomato sauce

1 1/2 cups tomato pulp

1 tablespoon garlic, chopped

2 spring onions, chopped

1 tablespoon chilli flakes (paprika)

1 teaspoon chilli powder

2 tablespoons tomato purée

4 tablespoons milk

2 tablespoons olive oil or oil

salt to taste

For the topping

1/4 cup grated cheese or paneer

Method

For the spinach dumplings

Steam the spinach leaves for 5 minutes and squeeze out the water. Keep the water aside for use in the tomato sauce.

Mix all the ingredients and shape into small balls.

Steam for 5 minutes. Keep aside.

For the tomato sauce

Heat the olive oil, add the garlic and spring onions and sauté for 1 minute.

Add the tomato pulp and cook till the sauce thickens.

Add the chilli flakes, chilli powder, tomato purée, salt and ½ cup of water and bring to a boil (use the drained spinach liquid instead of water).

Add the cream. Mix well and keep aside.

How to proceed

Place the dumplings in a baking dish.

Pour the tomato sauce on top and sprinkle the grated cheese on top.

Bake in a pre-heated oven at 200º C (400º F) for 15 minutes.

Serve hot.