Ingredients:
For Dumplings/kofta:
- 1 bowl bengal gram/ chana dal soaked for minimum 4 hours.
- 2 tbsp green chilly and ginger paste.
- 1 tsp coriander powder.
- 1/2 tsp turmeric powder.
- 1 tsp garam masala.
- Salt as per taste.
- Water.
- 1/2 tbsp oil.
For Spinach Gravy:
- 2 chopped onions.
- 3 tomatoes pureed.
- 1 tbsp ginger garlic paste.
- 1/2 cup khoya/ mava.
- 1 tsp coriander powder.
- 1/2 tsp turmeric powder.
- 1 tsp red chilly powder.
- 1 tsp cumin seeds.
- 8-10 black peppercorns.
- 2 bay leaves.
- 1/2 stick cinnamon.
- 1 black cardamom.
- 2 bowls spinach puree.
- 1/4 cup fresh cream.
- 3 tbsp oil.
- 1/2 cup water.
- Salt to taste
Kitchen Equipments required:
- Appe Pan.
- Food Processor /Blender.
Method:
For Dumplings:
- Grind gram daal with ginger, green chilly paste, adding all the spices with little water into a thick batter.
- Whisk the batter till light and fluffy.
- Heat appe pan with one drop oil in each indent.
- Lightly grease palms of your hands and make small balls of batter, drop one in each indent.
- Cook for 5-6 minutes and turn to other side adding a drop of oil again.
- Take out when cooked from both sides.
For Spinach Gravy:
- Heat oil in a wok, in the hot oil drop cumin seeds, cinnamon stick, black peppercorns, bay leaves and crushed black cardamom.
- After the whole spices release their aroma add ginger garlic paste and fry till the colour changes.
- Add chopped onions and cook till translucent.
- Add pureed tomatoes and cook till the oil leaves sides stirring occasionally and put all the dry spices.
- Add crumbled khoya, keep mixing continuously till the khoya melts.
- Next add pureed spinach and water and cook on medium flame for 10-15 mins or till you get desired consistency.
- Add fresh cream, mix well and switch off the flame.
- Drop dumplings just before serving.
Notes:
If you want to have a low calorie meal skip the khoya and cream part and enjoy the light and healthy version.
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