Ipshita Mukherjee

 | 1 minute to read
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Cottage cheese stuff spinach roll, glazed in lemon and butter on beetroot makhni gray.

Cottage cheese stuff spinach roll, glazed in lemon and butter on beetroot makhni gray.

Cook Duration 00:45
Food TypeVeg
Recipe Calories 499kcal
Protein
21gm
Fat
38gm
Carbs
16gm

Ingredients

  • Recipe Ingredients listCottage cheese 100g
  • Recipe Ingredients listBeetroot 100g
  • Recipe Ingredients listTomato 100g
  • Recipe Ingredients listOnion 25g
  • Recipe Ingredients listCream 10g
  • Recipe Ingredients listButter 10g
  • Recipe Ingredients listGhee 5g
  • Recipe Ingredients list Ginger piece
  • Recipe Ingredients listGarlic clove
  • Recipe Ingredients listGreen chillies
  • Recipe Ingredients listGarlic paste
  • Recipe Ingredients listGinger paste
  • Recipe Ingredients listCumin seeds
  • Recipe Ingredients listCumin powder
  • Recipe Ingredients listCoriander powder
  • Recipe Ingredients listRed chili powder
  • Recipe Ingredients listGaram masala powder
  • Recipe Ingredients listSpinach leaves 6 pieces
  • Recipe Ingredients listLemon
  • Recipe Ingredients listBlack pepper
  • Recipe Ingredients listSalt
  • Recipe Ingredients listCoriander leaves

Direction

Step-1

In a pressure cooker put beetroot, tomato, ginger, garlic, onion and green chilies. Add 1/2 cup water and close the pressure cooker lid and pressure cook for 3-4 whistles on high heat and 2 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 5g 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 8-9 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 5g 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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