We were lucky enough to have master chef Abhijit with us, along with special guest Nora!
Ingredients:
Block of paneer -1Kg (Block is important – Not diced)
Spinach leaves- 3 bunches regular size
Cumin Seeds - 2 tsp
Refined Oil - 2 T
1/2 Clove Garlic
Salt
1/2 Chopped Onion
Cornflour - 100 grams
Tumeric powder - 1/4 tsp
Corriander powder - 2 tsp
Green chilies - 2
Cumin powder - 1 tsp
Tomato Puree- 100 grams
Fresh white bread crumbs - 8 slices
White and Black Sesame- 50gr each
Fresh Cream- Amul tetrapack – 200 ml
Chutney- Tadka Tomato Chutney
Tomatoes Ripe- 350gr
Tomato Puree- 100 grams
Mustard Seeds- 1 tsp
Curry Leaves- 10
Whole Dry Red chillies- 3
Green chilli - 1
1/2 Chopped Onion
1/2 Clove Garlic
Salt to taste
Sugar - 1 tsp
Chopped Coriander - 1/4 cup
Kalaunji Seeds- 1 tsp
Refined Oil for Deep Frying- 600ml
Makes about 8-10 rolls of 120gr each
Method:
1. Blanch the spinach.
2. Heat oil in a sauce pan. When hot add cumin until crackling. Add slivered garlic until brown. Add chopped green chilies, tumeric, corriander powder, cumin powder, and cook for 2 minutes. Add finely chopped onions and cook until brown.
3. Add tomato puree and about 1 tsp of salt and allow to cook for 2 minutes.
4. Add spinach and cook until dry.
5. Mix in cream.
6. Scoop spinach mixture on to thin slices of paneer.
7. Roll up.
8. Dip into mix of water and corn flour.
9. Dip into bread crumb and sesame seed mixture.
10. Repeat above steps so each roll is covered in crumbs twice.
11. Heat oil in a small pan and fry rolls until lightly browned.
12. Remove and dry on a paper towel.
13. Serve with chutney! See below for chutney steps:
Chutney Method:
1. Heat oil in a sauce pan and add mustard seeds, cumin, and whole red peppers. After 2 minutes, add slivered garlic. Then add chopped onion and cook until soft but not brown.
2. Add chopped tomatoes, green chilli, and salt.
3. Add tomato puree and cook 15 minutes. Add water if it gets dry.
4. Add onion seeds, remove red chillies, and mash tomatoes roughly. Add sugar and salt and cook for another 5 minutes.
5. Remove from heat, mix in the cilantro, and serve with the rolls.
