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Spinach and Cheese Fritters in Creamy Tomato Sauce
Tomatoes are not only a common ingredient, but they are also a powerhouse of supplements and have numerous benefits for health. Therefore, they can enhance blood circulation due to their antioxidants. They also support our digestive health, and the natural acids in raw tomatoes are beneficial in this regard. Tomatoes are astounding for skin and hair health, thanks to their high water content and vitamins A and C, which are vital for skin repair and hydration. Both raw and cooked tomatoes offer unique advantages—raw tomatoes are excellent for hydration, while cooked ones provide concentrated nutrients. Today, I will share a good and healthy recipe that everyone likes.
Equipment
- Deep Non-Stick Pan
- Pressure Cooker
- Kadai (Wok)
- Blender
Ingredients
- For gravy
- 2 tsp oil
- ½ tsp caraway seeds (shahi jeera)
- 2 cloves
- 1 black cardamom
- 3-4 green cardamoms
- 1 inch cinnamon stick
- 3-4 garlic cloves, chopped
- 1 inch piece ginger, chopped
- 1 medium onion, sliced
- 1 tsp turmeric powder
- 4-5 medium tomatoes, halved
- ½ tbsp red chilli (deghi mirch) powder
- ½ tbsp green cardamom powder
- 1 cup water
- Salt to taste
- 2 tbsps butter
- ¼ cup broken cashewnuts
- 1 tbsp dried fenugreek leaves (kasoori methi)
- 1 tsp honey
- 2 tsp fresh cream
For spinach covering
- 2 small bunches (500 grams) fresh spinach leaves, blanched, drained and pureed
- 2 tbsps butter
- 1 tbsps caraway seeds (shahi jeera)
- 5 garlic cloves, chopped
- 1 inch ginger piece, chopped
- 2 tsp green chilli paste
- 1 tsp green cardamom powder
- 1 tsp coriander powder
- 3 tbsps cashewnut powder
- Salt to taste
- 8 tbsps roasted chana powder
- Cornflour for dusting
- ½ cup grated cottage cheese (paneer)
- ¼ tbsps green cardamom powder
- ¼ tbsps white pepper powder
- Salt to taste
- ¼ tbsps cornflour
- Oil for deep frying
- For garnishGinger Juliennes
Instructions
- For the sauce, warm the oil in a non-stick container. Include the caraway seeds, cloves, dark cardamoms, green cardamoms, cinnamon, garlic, ginger, onion, and half the turmeric powder, and sauté for five to seven minutes.
- Add the tomatoes, red chili powder, remaining turmeric powder, green cardamom powder, one cup of water, and salt to taste. Cook for five minutes. Add the butter, cashew nuts, kasoori methi, and honey and mix well. Let the gravy simmer for ten to fifteen minutes on medium heat. Set aside to cool.
- For the spinach covering, melt the butter in a nonstick pan. Add the caraway seeds and sauté it begins to change color. Add garlic, ginger, spinach puree, green chili paste, cashew nut powder, coriander powder, green cardamom powder, salt, and roasted chana powder and cook, stirring, till dry. Spread it out on a plate and set aside to cool completely.
- For the kofta filling, blend together the paneer, cardamom powder, white pepper powder, salt and cornflour and blend well.
- Separate into eight rise to parcels and roll into balls. Keep them within the fridge till required.
- To form the koftas, warm adequate oil in a kadai. Separate the spinach blend into eight rise to parcels. Coat each paneer ball with a parcel of spinach and roll into a circular ball. Roll them softly in cornflour. Profound broil on medium warm for three to four minutes. Deplete on permeable paper and set aside to cool somewhat.
- Grind and strain the gravy into a bowl and discard the residue.
- Put the gravy back on heat. Add some water to adjust the consistency. Add fresh cream and mix.
- To serve, pour the curry into a serving bowl. Halve the koftas horizontally and place them on the top of the gravy.
- Garnish with a swirl of ginger juliennes and serve hot
