Nutrella and Spinach, both are nutritious and both are delicious and this is the best recipe I can ever imagine putting both of them together to justify it. I never really thought of anything like this until I was asked to make use of the nutrella in a main course meal.
And I came up with this idea after the Paalak Paneer, which was a super hit on the blog. So, for those who loved it, here is something different yet equally delicious. Follow the step by step method to prepare it in your kitchen. I hope you will love this one just like you did the Spinach Paneer.
Preparation Time: 15 Minutes
Cooking Time: 15-20 Minutes
Serving: 4
| Ingredients | Quantity |
| Spinach | 1/2 kg |
| Nutrela | 2 cup |
| Oil | 4 tablespoon |
| Onion | 2 |
| Tomato | 2 |
| Ginger –garlic paste | 2 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Red chilly powder | 1 teaspoon |
| Coriander powder | 1/2 teaspoon |
| Salt | to taste |
| Garam masala powder | 1/2 teaspoon |
| Kasoori Methi | 1 teaspoon |
| Cream | 3 tablespoon |
| Charcoal | 1 small piece to give the essence to the gravy |
Method:
1. Clean and wash the spinach leaves. Boil 1 liter water in a wok and add spinach leaves. Let it boil for 1 minutes and switch off the flame. Drain the water from the wok and keep it aside. Let the leaves to be cooled.
2. Take the cooled spinach leaves in a grinder and grind it to make the fine puree. Keep it aside.
3. Soak the Nutrela in boiled water for 15-20 Minutes. Chop onion and tomato finely.
4. Heat another wok with oil and sauté with onion. Fry it till they are translucent.
5. Add in chopped tomato, turmeric powder and ginger-garlic paste. (You can not see the image of ginger-garlic paste because I added ginger-garlic powder)
6. Add in red chilly powder and coriander powder.
7. Add in salt and cook the spices on low flame till tomato is mushy and shows oil separates.
8. Then add ground spinach puree in the wok and mix it well with the spices.
9. Add in 2 cup of water, garam masala powder and kasoori methi. Let it boil.
10. Now take the soaked nutrela and drain the water. Heat another non-stick pan with oil and add soaked nutrela. Fry it on medium flame till light it is light golden in the color.
11. Add fried nutrela in the boiled spinach gravy and cook covered on low flame for 12-15 minutes till the nutrela is properly cooked. ( If you want to add cream, you can at this stage, I didn’t add)
12. Switch off the flame. Make a small bowl from an aluminum foil and keep the aluminum foil bowl in the wok and put heated charcoal in the bowl. Pour one teaspoon ghee on heated charcoal and immediately cover the wok, so that the gravy can absorb the essence of coal. Only cover the bowl for 30 seconds, then remove the charcoal along with aluminum foil bowl. Delicious Nutrela is ready to serve, serve hot Chapattis and rice.
13. Enjoy!!
