Spinach Roulade with White Gravy

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

1. 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.
2. Cut the remaining cottage cheese into one inch thick sticks, cover with the spinach mixture and coat with cornstarch.
3. 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.
4. 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.
5. 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.
6. 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.
7. Strain the gravy into another non-stick pan and grind the residue. Add the residue to the strained gravy and mix well.
8. 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.