How to make Spinach Roulade with White Gravy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spinach Roulade, saffron strands
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Corn Methi Masala Mooli aur Patte ki Sabzi Baigan ka Bharta Tameta Nu Shaak
Spinach Roulade with White Gravy Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Spinach Roulade with White Gravy Recipe
Spinach Roulade
saffron strands for garnish
Spinach blanched and finely chopped 2 Large bunch
Paneer (cottage cheese) 200 grams
Salt to taste
Chaat masala 1/2 teaspoon
Cumin powder 1/4 teaspoon
Garam masala powder 1/4 teaspoon
Cornstarch for coating
Oil for shallow frying
White gravy
Oil 1/4 cup
Green cardamoms crushed 7
Cinnamon sticks crushed 2 one-inch
Black cardamoms crushed 2
Cloves crushed 4
Onion paste boiled 1 cup
Khoya/mawa grated 1/2 cup
Cashewnut-melon seed (kaju-magaz) paste 3/4 cup
Salt to taste
White pepper powder 1/2 teaspoon
Green chilli paste 2 teaspoons
Green cardamom powder 1 teaspoon
Ghee 2 tablespoons
Method
Step 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.
Step 2
Cut the remaining cottage cheese into one inch thick sticks, cover with the spinach mixture and coat with cornstarch.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
Strain the gravy into another non-stick pan and grind the residue. Add the residue to the strained gravy and mix well.
Step 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.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
