Step 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.

Step 2

Heat 2 inches of vegetable oil in a Dutch oven until it is shimmering over medium-high heat.

Step 3

Drop heaping tablespoons of dumpling batter into the hot oil and fry for 2 to 3 minutes, until golden.

Step 4

Flip the dumplings over and fry the other side until golden, about 2 minutes.

Step 5

Remove dumplings from oil and drain on paper towel-lined plate.

Step 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

Step 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.

Step 8

Add the serrano chiles and sauté for one minute.

Step 9

Add the garlic and ginger and sauté for 2 to 3 minutes, until golden.

Step 10

Add the onion and sauté for 3 to 4 minutes in the vegetable oil, until softened but not brown.

Step 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.

Step 12

Turn the heat up to medium-high and stir constantly until the mixture comes to a boil.

Step 13

Reduce heat to low and cook the stew for 30 minutes, stirring occasionally.

Step 14

Add dumplings and cook for an additional 15 minutes.

Step 15

Optional: Serve over basmati rice.