Stuffed Spinach Leaves in Tomato Gravy

Something different :)

Ingredients

15 to 20 spinach (palak) leaves , blanched
1/4 tsp oil for greasing

For The Filling
1 cup paneer (cottage cheese)

½ cup boiled corn crushed

2 tbsp chopped onions

1 slit green chilli finely chopped

1tbsp chopped coriander

1 tbsp butter

Salt to taste

For the tomato gravy
3 large tomatoes, chopped
1 onion, chopped
1/2 tsp chilli powder
2 pinches of dried oregano
1 tbsp fresh cream
2 tsp sugar
salt to taste

1 tbsp Grated Cheese

For the filling
Heat the butter in a pan, add the onions and sauté till they turn translucent.

Add the green chillies and sauté again for ½ a minute.

Add the paneer, corn, coriander and salt and cook for 2 minutes.

Keep aside.

For the tomato gravy
Cook the tomatoes and onion in hot water until soft. Blend in a liquidiser.
Add the chilli powder, oregano, sugar and salt and boil for a few minutes.
Add the cream.

How to proceed
Keep the spinach leaves in hot water for 2 minutes & transfer to a bowl of cold water immediately. Pat dry leaves completely.

Put a little filling on each leaf and roll it up tightly.

Arrange the rolls in the baking dish.

Pour tomato gravy on rolls & sprinkle grated cheese.

Bake at 180◦C for 10 minutes.

Serve hot.

Tips:

Take bigger leaves of spinach as they are easier to handle.

You can use mixed vegetables for filling instead of paneer.

You can use white sauce instead of tomato gravy.

This dish can be made without baking by using flowing tomato gravy recipe and just pouring it on the rolls.

Here I’m giving recipe of another tomato gravy, you can use any one you like :)

Tomato Gravy

1/2 cup roughly chopped onions
2 large tomatoes
1/2 cup low fat curds
2 tsp besan (bengal gram flour) mixed with 2 tbsp water
1 tsp green chilli paste
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp turmeric powder (haldi)
1/2 tsp garam masala
1 tsp sugar
1 tsp oil
2 cloves (laung / lavang)
1 bay leaf (tejpatta)
1/4 tsp cumin seeds (jeera)
1/4 tsp fennel seeds (saunf)
salt to taste
1/4 cup low-fat milk
2 tbsp chopped coriander (dhania)

Method

Blend the onions in a mixer to a smooth paste. Keep aside.

Boil a vesselful of water and add the tomatoes to it.

Remove after a few minutes, peel and blend in a mixer to a smooth purée. Keep aside.

Combine the curds, tomato purée, besan, green chilli paste, ginger-garlic paste, turmeric powder, garam masala, sugar and 1/4 cup water in a bowl and mix well. Keep aside.

Heat the oil in a non-stick kadhai, add the cloves, bayleaf, cumin seeds and fennel seeds and sauté on a medium flame for 1 minute or till the seeds crackle.

Add the prepared onion paste and sauté on a medium flame till it is light pink in colour.

Add the prepared curds-tomato mixture and salt and boil till the gravy thickens.

Remove from the flame, add the milk and coriander, mix well and cook on a medium flame for 1 minute.