Recipe 2:Palak Paneer Kesaria
Spinach- 2 bunch (medium size)
Kabuli chana-100 gms
Ginger juliennes-1 tsp
Green chilli (chopped)-1 tsp
Garam masala powder-1tbsp
Raisins & Cashewnuts(chopped)-1/2 cup
Saffron- few strands soaked in milk
Oil for frying
Salt to taste
Clean the spinach thoroughly & blanch in water .When cool, grind to a paste without adding water. Soak the kabuli chana overnight. Boil it till done and grind to a paste. Heat oil in a non-stick pan. Sauté spinach and chana paste .Add salt to taste, garam masala fry till the mixture is dry and can form balls.
For the filling, grate the paneer.Add lemon juice, saffron strands soaked in milk, raisins, cashewnuts, ginger ,green chilli & salt. Mix it & keep it & keep it aside.
Divide the spinach-chana paste into small balls pan and put a portion of the paneer filling into it. Roll it to cover from all sides. Flatten it slightly. Heat oil in a frying pan and fry the tikki on medium heat till done.
Recipe Contributed by Surama Sarangi