Spinach-Nut Balls
Submitted by zainab_y on Thu, 2010-06-03 04:47
Preparation Method:
Method:
To prepare the spinach balls:
- Steam the spinach, drain out watr and keep aside. Grind spinach, bread slices, cheese-spread, paneer and green chillies to a paste. Prepare a soft dough by adding flour, cashewnuts and salt to it. Take a little spinach dough, put a raisin in the centre and roll into lemon sized balls. Do the same with the remaining spinach dough. Deep fry in hot ghee till done and set aside on a paper.
To prepare the gravy:
- Cut the tomatoes into four pieces each. Heat one tbsp. ghee and fry the tomatoes till well fried and soft. Heat one tbsp. ghee in a kadai, add chopped onions, ginger, garlic, poppy seeds, grated coconut and fry well. Remove from heat.
- When cool, grind the fried onion mixture, sauted tomatoes, coriander leaves and green chillies to a fine paste. Heat two tbsp. ghee in a pan, add the ground paste and fry well. Add garam masala powder, sugar, spinach, water and salt. Stir well. Simmer till the gravy reaches the required consistency.
- Pour the gravy into a serving bowl. Add spinach balls to the gravy and garnish with a dash of whipped cream and coriander leaves.
Ingredients:
For the gravy:
- 250 g. tomatoes;
- 2 medium sized onions;
- 4 tbsp. fresh cream;
- 2 tbsp. coconut, grated;
- 1 tbsp. poppy seeds;
- 1/2 tsp. garam masala powder;
- 1/2 tsp. sugar;
- 1.5 cm. ginger;
- 7-8 flakes garlic;
- 3 green chillies, chopped fine;
- a few coriander leaves;
- a few drops of green colour (optional);
- salt to taste;
- 4 tbsp. ghee.
Ingredients:
For the spinach balls:
- 250 g. spinach (palak);
- 50 g. paneer;
- 1 tbsp. cheesespread;
- 12 cashewnuts, roughly crushed;
- 15-20 raisins;
- 3 green chillies;
- 2 slices bread;
- 1 tbsp. flour;
- 1/2 tsp. cummin powder;
- 1/2 tsp. garam masala powder;
- salt to taste;
- ghee for frying