Recipes
veg
Cottage cheese stuff spinach roll, glazed in lemon and butter on beetroot makhni gray.
By Ipshita Mukherjee
⏳ Prep Time: 45 minute
30 Apr 2020
Nutritional Overview
Calories
499.4 kcal
Protein
21.5 gm
Carbs
16.5 gm
Fats
38.6 gm
Ingredients
Cottage cheese 100g
Beetroot 100g
Tomato 100g
Onion 25g
Cream 10g
Butter 10g
Ghee 5g
Ginger piece
Garlic clove
Green chillies
Garlic paste
Ginger paste
Cumin seeds
Cumin powder
Coriander powder
Red chili powder
Garam masala powder
Spinach leaves 6 pieces
Lemon
Black pepper
Salt
Coriander leaves
Method
Step 1
In a pressure cooker put beetroot, tomato, ginger, garlic, onion and green chilies. Add / cup water and close the pressure cooker lid and pressure cook for - whistles on high heat and whistles on low heat. Let the pressure cooker cool by itself. Remove the tomatoes and cloves and let them cool and then grind into a smooth paste. Strain the paste to remove the seeds and skin of tomatoes.
Step 2
In a big flat pan, heat ghee and g butter. When the butter melts and it’s hot enough add cumin seeds. When they crackle add ginger garlic paste. Saute the paste on medium heat for a minute. Add the beetroot paste stir it nicely and cook till the water starts to dry and the paste starts to thicken. It will take around - minutes. Now add turmeric powder, coriander cumin seed powder, red chili powder and garam masala and cook till masala is done in low flame. Add cream and further cook for few minutes.
Step 3
While curry is cooking in a pan put g butter and few drops of lemon juice and sauté it for few minutes.
Step 4
Now take cottage cheese add salt and pepper mix it together. Make round shape and wrap two spinach leaves on each piece.
Step 5
Take a plate put Makhani gravy add the spinach rolled cottage cheese and garnish with lemon and coriander leaves.
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