If you are looking for a guilt free, wholesome and yet delicious dish then this recipe is worth a try.
By Nandita Nataraj
Personally, I was very happy with this dish. Even the kiddo lapped this dish up without any complaints.
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Fried Bread Dumplings in Spinach Sauce
- Total Time: 55 mins
- Yield: 2
Description
If you are looking for a guilt free, wholesome and yet a scrumptious dish then this recipe is worth a try.
Ingredients
For the dumplings:
- Paneer- 1/4 cup, crumbled
- Potato- 1 med, boiled, peeled and mashed
- Bread- 2 slices, crust removed
- Corn flour- 2tbsp
- Salt to taste
- Red chili powder- 1/2tsp
- Turmeric- 1/4tsp
- Coriander leaves- 2 tsps, finely chopped
For the gravy:
- Spinach- 250gms, blanched
- Onion- 1 med, blanched
- Cashew nuts- 10-12 soaked for an hour
- Green chili- 1
- Tomato- 1 small, blanched and pureed
- Coriander powder- 1/2 tsp
- Cumin seed powder- 1/2tsp
- Turmeric- 1/4tsp
- Salt- to taste
- Milk- 1 cup
- Garam masala- 1/4tsp
- Oil- 2tbsp
- Ginger- 1″ piece
- Garlic- 2 cloves
- Capsicum- 1 small
- Ghee- 1tsp
- Skimmed milk powder- 2tsp, mixed in 1tbsp to make a paste (optional)
Instructions
For the koftas (dumplings):
- Dip the bread slices in water for a few seconds. squeeze and keep aside.
- In a large bowl, combine the bread slices along with paneer and mashed potatoes, corn flour and mix.
- Add the salt, turmeric, red chili powder, and the chopped coriander and mix well.
- Divide the mixture into 12-14 equal portions and shape them into lime sized balls and set aside.
- Heat the paniyaram pan and add quarter tsp of oil in each cavity. Place the prepared kofta in the cavity and fry on a low flame till completely brown on all sides.
- Once done remove from heat and drain the koftas on absorbent paper. Repeat the procedure for the remaining koftas.
For the gravy:
- Combine the blanched spinach, onion, green chili and the soaked cashew nuts in a blender jar and blend till the mixture is smooth and keep aside.
- Make a paste of the the ginger, garlic and capsicum in a mortar and pestle and set aside
- Heat oil in a pan and add the ginger, garlic capsicum paste and fry for two min or till the raw smell goes.
- Add the ground spinach paste and fry for 2min more. Stir in the tomato puree and fry for a min.
- Stir in the turmeric, salt, cumin powder, coriander powder and one cup of water and cook for 3-4 min more.
- Reduce the heat and stir in the milk and the garam masala. Allow the mixture to simmer for 4-5min till the mixture thickens. Take off the heat and set aside.
- Heat ghee in another pan and add the cinnamon-clove powder and fry for a few secs. Remove from heat and add the tempering to the spinach gravy and mix well.
- Just before serving, Place the koftas in the spinach gravy and gently heat the mixture.
- Take off the heat and drizzle the milk powder mixture over the koftas and serve immediately.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Side
