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Aloo Palak Ki Gujjia Recipe
How to make aloo palak ki gujjiya
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.
- Total Cook Time 45 mins
- Prep Time 05 mins
- Cook Time 40 mins
- Recipe Servings4
- Medium
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
HideShow Media1.
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.