Planning to cook dinner to impress your date this weekend? A chic & romantic Indian restaurant in London is revealing a secret recipe from their menu that is sure to wow your date. Don't forget to share your experience with us.

You certainly won't find spinach dumplings in India. The nearest thing is Kofta, which are usually balls of minced lamb but which can be made with mashed vegetables. The tomato and fenugreek sauce, though, is typically Punjabi.

Method:

To make the dumplings, put the paneer, grated potato, spinach, ginger, chillies, salt and ajwain seeds in a bowl and mix well with a wooden spoon. Divide the mixture into 12 balls, the size of golf balls.

For the batter, put the flour, ajwain and salt in a bowl and make a well in the centre. Gradually stir in the water until you have a smooth, thick batter. Spread the shredded spinach out on a baking tray. Dip the dumplings in the batter and then roll them in the spinach to form a good coating.

For the sauce, put the tomatoes in a large pan and cook over a medium heat until they begin to soften. Pour in the water, then add the garlic ginger, cardamom pods, cloves and bay leaf. Bring to the boil and simmer until the tomatoes have completely disintegrated. Pass through a sieve into a clean pan, add the chilli powder and simmer for 10-15 minutes, until slightly thickened. Add the butter a little at a time, stirring constantly. When the sauce turns glossy, add the cream and simmer for 2-3 minutes. Stir in the salt, fenugreek and garam masala, then taste and add the sugar if necessary.

Heat some oil in a deep-fat fryer or a deep saucepan. Add the dumplings and fry for about 1 ½ minutes, until crisp and golden. Drain on kitchen paper and serve with the sauce.

250g/9oz/ 2 ¼ cups paneer cheese,grated

2 large potatoes, boilet until tender, then peeled and grated

100g/ 4oz/2 cups fresh spinach leaves, finely shredded

2.5cm/1 inch piece of fresh ginger, finely chopped

2 green chillies, chopped

1 teaspoon salt

½ teaspoon ajowan seeds oil for deep-frying

For the batter:

100g/4oz/1 cup gram (chickpea) flour

¼ teaspoon ajwain seeds

½ teaspoon salt

150ml/ ¼/ 2/3 cup pint water

150g/5oz/2 ½ cups fresh spinach leaves, finely shredded

For the tomato and fenugreek sauce:

1kg/2 ¼ lb tomatoes, cut in half

125ml/4fl oz/ ½ cup water

2 garlic cloves, peeled

2.5cm/1 inch piece of fresh ginger, crushed

3 green cardamom pods

5 gloves

1 bay leaf

2 teaspoons mild red chilli powder

75g/ 3oz/ 1/3 cup butter, diced

100ml/3 ½ fl oz/scant ½ cup single cream

1 teaspoon salt

¼ teaspoon crushed dried fenugreek leaves

¼ teaspoon garam masala a pinch of sugar (optional)

 

Like the recipe? Don't forget Cinnamon Kitchen is also a famous wedding venue in London so if the big question gets popped, book us for your wedding party. The adjacent cocktail bar Anise is stylish and sexy serving a perfect backdrop for pre-wedding party cocktails.

www.cinnamon-kitchen.com

Visit our website www.cinnamonsoho.com or follow @chefviveksingh to stay updated on new recipes and dishes he creating for Londoners. Cinnamon Soho is known for Indian food with British twist. Dishes like ALL Balls, sliders, kebabs and pies appear regularly on the menu due to popular demand.

Cinnamon Soho is located on 5 Kingly Street W1B5PF, opened all day from 11am – 11pm and for Sunday brunch in the heart of westend. The restaurant crew travels to many food festivals across UK and Europe as JOHO SOHO food counter http://www.cinnamonsoho.com/Joho-Soho. Check out their next festival and ensure you grab your grub from the stand