Aloo Palak Ki Gujjia Recipe

 
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Aloo Palak Ki Gujjia
  • Chef: Ravi Kumar
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Enjoy the crunch of potato pockets and the flavours of tomato gravy in one dish! The spinach and cottage cheese stuffing gives the gujjias a delicious twist of taste.

Ingredients of Aloo Palak Ki Gujjia

  • 1.5 kg spinach finely chopped
  • 1 kg boiled pahari potato
  • 200 gm chenna / cottage cheese grated well
  • 40 ml desi ghee
  • 2 gm cumin seeds
  • 10 gm garlic
  • 10 gm ginger
  • 5 gm green chilli chopped
  • 60 gm onions chopped
  • For the gravy:
  • 20 gm desi ghee
  • 15 gm garlic
  • 20 gm fennel powder
  • 350 gm tomato puree
  • 15 gm coriander powder
  • 10 gm degi mirch powder
  • 40 ml cream
  • 30 gm butter
  • 5 gm salt
  • 4 gm kasoori methi / fenugreek seeds

How to Make Aloo Palak Ki Gujjia

  • 1.Mash the boiled potatoes well.
  • 2.Add the spices and season to taste.
  • 3.Pour ghee in a heavy bottom frying pan and sauté onions, ginger, green chili, and cumin seeds with chopped spinach.
  • 4.Once the moisture is absorbed, take off heat and let the mixture cool.
  • 5.Add the grated cottage cheese.
  • 6.Fold the potato mixture in gujjia mold with the spinach and cottage cheese stuffing and fry it till golden.
  • 7.For the gravy:
  • 8.Heat ghee in a heavy bottom pan , and crackle the cumin seeds.
  • 9.Add rest of the spices and sauté for a while.
  • 10.Add tomato puree, and cook well, stirring occasionally till the mixture releases ghee.
  • 11.Now add fennel powder, and adjust the seasoning.
  • 12.Finish it by adding butter, cream and more ghee.
  • 13.Presentation:
  • 14.Layer a dish with the tomato gravy. Nicely place the fried gujjias on it. Serve immediately with coriander twigs on top.

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