Place a heavy bottom saucepan on high heat. Pour enough water to boil the spinach. Once the water comes to a boil, drop the spinach along with the baking soda and let it boil for 2 minutes. Drain the spinach using a colander and keep it aside to used later.

Knead the fresh chaana/chena for 7 minutes or until the texture becomes smooth and your hand feels a little oily.

Using a coffee grinder, grind the cashew and poppy seeds.

Take half of the cashew and poppy seed powder and mix it with the fresh cheese. Sprinkle ½ teaspoon of salt and knead it once again for about a minute. Make 8 to 9 dumplings from the mixture.

Place a heavy bottom pan on medium heat and pour 2 tablespoons of oil. Once the oil heats up, place the dumplings carefully and fry for 1 to 2 minutes on each side till it looks golden brown. Once done, keep the dumplings aside.

To the same pan or a separate one, pour rest of the oil and sprinkle the cumin seeds and fennel seeds. Let it sizzle for a few seconds and then, drop the garlic, ginger and onion. Sprinkle a pinch of sugar and cook for 3 minutes.

Add the chili powder, cumin powder, coriander powder and fennel powder. Stir and cook for 4 to 5 minutes.

Next, puree the boiled spinach and add it to the pan. Sprinkle the remaining cashew and poppy seed powder. Stir and cook for 2 minutes. Cover the pan as the spinach will bubble up and start to splatter.

Finally, pour the cream and add the fried cheese dumplings. Drop the butter into the pan and cook for 2 more minutes.

Serve warm.