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Spinach Roulade with White Gravy
Main Ingredients | Spinach Roulade, saffron strands |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 26-30 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
Spinach Roulade
- Saffron strands for garnish
- 2 large bunch of spinach, blanched and finely chopped
- 200 grams paneer (cottage cheese)
- Salt to taste
- 1/2 teaspoon chaat masala
- 1/4 teaspoon cumin powder
- 1/4 teaspoon garam masala powder
- Cornstarch for coating
- Oil for shallow frying
White gravy
- 1/4 cup oil
- 7 green cardamoms, crushed
- 2 one-inch cinnamon sticks, crushed
- 2 black cardamoms, crushed
- 4 cloves, crushed
- 1 cup boiled onion paste
- 1/2 cup grated khoya/mawa
Method
- To make spinach paneer roulade, combine half the cottage cheese, spinach, salt, chaat masala, cumin powder and garam masala powder in a bowl and mash well.
- Cut the remaining cottage cheese into one inch thick sticks, cover with the spinach mixture and coat with cornstarch.
- Heat some oil in a non-stick pan. Place the prepared cottage cheese sticks in it and shallow-fry till golden from all sides. Drain on absorbent paper.
- To make white gravy, heat oil in a deep non-stick pan. Add green cardamoms, cinnamon, black cardamoms and cloves, mix and sauté till fragrant.
- Add boiled onion paste, mix well and sauté on low heat for five minutes. Add khoya/mawa, mix well and sauté for two to three minutes.
- Add cashewnut-melon seed paste and salt and mix well. Add four cups of water, white pepper powder, green chilli paste, cardamom powder, mix well and bring to a boil. Add ghee and mix well.
- Strain the gravy into another non-stick pan and grind the residue. Add the residue to the strained gravy and mix well.
- Cut the spinach paneer roulade into slices and place on a serving platter. Pour the hot white gravy over, garnish with saffron and serve immediately.
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