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1
Squeeze as much water as possible from the spinach. In a medium mixing bowl, add the spinach and the remaining ingredients listed, except for the oil.
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2
Heat 2 inches of vegetable oil in a Dutch oven until it is shimmering over medium-high heat.
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3
Drop heaping tablespoons of dumpling batter into the hot oil and fry for 2 to 3 minutes, until golden.
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4
Flip the dumplings over and fry the other side until golden, about 2 minutes.
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5
Remove dumplings from oil and drain on paper towel-lined plate.
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6
Blend the buttermilk, gram flour, turmeric, and salt in a blender until combined. If some of the buttermilk doesn't fit, it is okay to use 1 quart of buttermilk, then add the rest of it during step 6, as instructed
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7
Heat the oil over medium heat in a Dutch oven. Add the fenugreek seeds, coriander seeds, and mustard seeds. Cook until the mustard seeds pop, about 2 to 3 minutes.
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8
Add the serrano chiles and saute for one minute.
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9
Add the garlic and ginger and saute for 2 to 3 minutes, until golden.
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10
Add the onion and saute for 3 to 4 minutes in the vegetable oil, until softened but not brown.
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11
Add the chile flakes plus all of the buttermilk (blended and, if not all of it fit in your blender, plain). At this point the mixture is a pale yellow color. The color will intensify and become bright as the gravy cooks.
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12
Turn the heat up to medium-high and stir constantly until the mixture comes to a boil.
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13
Reduce heat to low and cook the stew for 30 minutes, stirring occasionally.
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14
Add dumplings and cook for an additional 15 minutes.
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15
Optional: Serve over basmati rice.
