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Spinach Roulade with White Gravy

This is a Sanjeev Kapoor exclusive recipe.

New Update
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
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Ingredients list for Spinach Roulade with White Gravy

  • Spinach Roulade
  • for garnish saffron strands
  • 2 Large bunch Spinach blanched and finely chopped
  • 200 grams Paneer (cottage cheese)
  • to taste Salt
  • 1/2 teaspoon Chaat masala
  • 1/4 teaspoon Cumin powder
  • 1/4 teaspoon Garam masala powder
  • for coating Cornstarch
  • for shallow frying Oil
  • 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 Onion paste boiled
  • 1/2 cup Khoya/mawa grated

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.
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