Aloo Palak Ki Gujjia

Ingredients

• 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
                      

Method

Mash the boiled potatoes well.

Add the spices and season to taste.

Pour ghee in a heavy bottom frying pan and sauté onions, ginger, green chili, and cumin seeds with chopped spinach.

Once the moisture is absorbed, take off heat and let the mixture cool.

Add the grated cottage cheese.

Fold the potato mixture in gujjia mold with the spinach and cottage cheese stuffing and fry it till golden.

For the gravy: 

Heat ghee in a heavy bottom pan , and crackle the cumin seeds.

Add rest of the spices and sauté for a while.

Add tomato puree, and cook well, stirring occasionally till the mixture releases ghee.

Now add fennel powder, and adjust the seasoning.

Finish it by adding butter, cream and more ghee.

Presentation:

Layer a dish with the tomato gravy. Nicely place the friedgujjias on it. Serve immediately with coriander twigs on top.