Steps to Prepare Homemade Stuffed eggplant with spinach gravy
Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Prepare Perfect Stuffed eggplant with spinach gravy. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Stuffed eggplant with spinach gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stuffed eggplant with spinach gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Stuffed eggplant with spinach gravy is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Stuffed eggplant with spinach gravy estimated approx 45 minutes.
To get started with this recipe, we have to first prepare a few components. You can have Stuffed eggplant with spinach gravy using 24 ingredients and 4 steps. Here is how you cook that.
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Ingredients and spices that need to be Take to make Stuffed eggplant with spinach gravy:
- For spinach gravy:
- 1 bunch spinach
- 1 big onion(roughly chopped)
- 4-5 garlic cloves
- 1 tomato(roughly chopped)
- 1-2 green chillies
- 1/2 inch ginger
- 3-4 cloves
- 1/2 inch cinnamon
- 10-12 whole black pepper
- 1/4 tsp turmeric powder
- To taste salt
- 2 bayleaf
- 1 tbsp clarified butter/ oil
- For stuffed eggplant:
- 200 gms small eggplant
- 100 gms paneer
- 1 cube cheese
- 1/4 tsp ginger chilli paste
- 1 tbsp tomato onion paste
- 1 tbsp spinach puree
- To taste salt
- 1 tsp clarified butter/oil
- 1/4 cup water
Steps to make to make Stuffed eggplant with spinach gravy
- Clean & blanch spinach. To retain its colour put it into cold water. Strain water and churn to fine paste.
- In mixer jar, take onion, tomato, ginger, garlic, chilli, cinnamon, cloves, pepper, cumin & churn to fine paste.
- Grate paneer and cheese, add onion tomato,spinach puree and salt,mix well. Remove stem of eggplant & slit keeping intact towards end. Stuff paneer mixture. Heat 1 tsp clarified butter/oil in cooker pan add bay leaf and stuffed eggplant saute for 1 minute, now add water and pressure cook for 2 whistle.
- Heat clarified butter in pan, add onion tomato paste & saute till it leaves pan, now add spinach puree, turmeric powder and salt. Mix well now add brinjal cook for 4-5 minutes. Serve with paratha or rice.
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