Gravy On The Roll
by kagliwalnisha
13 Sep 2005
This recipe has been viewed 3272 times
A culinary treat, the Gravy on the roll are prepared by simmering potato and paneer based deep fried rolls in at angy delicious cashewnut paste laden gravy. Enjoy with paranthas!
Gravy On The Roll recipe - How to make Gravy On The Roll
Preparation Time: Cooking Time: Total Time:
200 gms tomatoes
250 gms green peas
300 gms potatoes
1/2 ltr milk
100 gms onions
50 gms cashewnuts (kaju)
1/2 ltr water
2 tbsp bread crumbs
ginger-green chilli paste
1 1/2 tsp salt
1 tsp cumin seeds (jeera)
1 tsp coriander (dhania) seeds
8 to 10 cloves (laung / lavang)
cinnamon (dalchini)
black pepper (kalimirch) powder to taste
corn (makai ke dane)
100 gms paneer (cottage cheese)
1 1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
Method
- Boil potaoes and mash it.
- Add bread crums, coriander leaves, 1 spoon chilly sauce, lemon juice, salt, green chilly – ginger paste, garam masala.
- After mixing make rolls of oval shape.
- Deep fry.
- For gravy prepare the tomato puree, and make cashew nut powder.
- Heat oil in the pan, fry onion add cashew nut powder, turmeric powder, red chilly powder, tomato puree and boiled peas.
- Heat till the gravy becomes thick.
- On the roll pour the gravy and garnish with coriander leaves.
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