Name: Cheese Dumplings in a Spinach Sauce (Chenna Saag)
Yield: Serves 6
Cuisine: India
Ingredients: 1 teaspoon ground Deggi chiles (see box); or ½ teaspoon cayenne (ground red pepper) mixed with ½ teaspoon sweet paprika; 1 pound fresh baby spinach leaves, well rinsed; ½ teaspoon ground turmeric; 1 teaspoon Toasted Cumin-Coriander Blend; 4 medium-size cloves garlic, finely chopped; 1½ teaspoons coarse kosher or sea salt; 1 can (14.5 ounces) diced tomatoes; 1 teaspoon cumin seeds; 2 tablespoons canola oil; 2 quarts whole milk; 2 tablespoons rice flour; 2 to 3 tablespoons distilled white vinegar; 1 tablespoon finely chopped fresh ginger; 1 cup finely chopped red onion

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

A recent visit to Udaipur, in the northwestern state of Rajasthan, took me to the restaurant at the Lake Palace Hotel. The hotel, originally the summer palace for the king, is situated on an island in Lake Pichola. Of course I ordered the curry that tweaked my interest, the combination that seemed odd and defied all things classically Indian: cheese rounds simmered in a smooth spinach sauce. You see, cheese balls are usually featured in India’s classic Rasmalai, a sweet ending with a