11 Aug Paneer and spinach dumplings in saffron sauce – by chef mano
Paneer and spinach dumplings in saffron sauce
Ingredients
Set1 (dumplings)
- 3 Cooked potatoes (no peeled)
- 80 gm Grated paneer-
- 80 gm Chopped spinach leaf clean and cooked
- 20 gm Corn flour
- 10 gm Garlic (chopped)
- 10 gm Ginger (chopped)
- 2 Green chilli (chopped)
- Salt (enough)
- Ghee (enough to fry the dumplings)
Set 2 sauce
- 100 gm Cashew nut
- 80 gm Almond flakes
- 2 Brown onion cut into flakes
- 2 Green chilli
- 2 strands Saffron
- 10 gm Ginger and garlic paste
- Water (enough to cook all ingredients)
Set 3
- 80 ml Ghee
- 100 ml Cream
- 1 pinch Gram masala powder
- Salt (enough)
- 1/4 bunch Chopped coriander leaves
Instructions
- Mix all the ingredients except ghee in set 1, mash it through and make it into even balls. Deep fry in the ghee until golden brown.
- Boil all the ingredients in set 2 until the ingredients become soft. Blend to a fine paste. Heat up a pan add ghee, add the mixture cook it until the ghee float on top, add salt, cream and put it into simmer.
- Add the fried dumplings , garam masala and finish it with coriander leaves.
- Serve it with pilaf or Roti.
- Choose the finest ingredients from yes yes spices to create a magic taste.
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