by Umesh Ghodke
This recipe has been viewed 1873 times
This is self innovated dish which consists of 'Palak and Mint leaf's' small balls in green-brown gravy.
Ghungaroo means small balls dipped into the gravy.
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Palak Ghungaroo recipe - How to make Palak Ghungaroo
Preparation Time:    Cooking Time:    Total Time:
Makes 4 servings
- Combine all the ingredients in a bowl and mix well.
- Make a soft dough to prepare small balls (Approximately prepare 15-20 small balls, around 1 cm diameter).
- Heat some oil in a pan and add the balls and deep fry till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper and keep aside.
- Heat 2-3 tbsp butter in a pan, add the cumin seeds, garlic and ginger and saute it for 2 minutes.
- Add the Onions and saute till they turn golden brown.
- Add the green chillies, tomatoes and saute for 4-5 mins.
- Add the chilli powder, turmeric powder, Garam Masala and saute for 1-2 mins.
- Once this mix leaves oil then add boiled spinach Puree into it and if required add water (1/4 cup), stir the curry well for 5 mins.
- Once gravy is ready add Ghogaroos into it.
- Remove Curry into the serving bowl and add grated cheese, coriander and then cherries and serve hot.
This recipe was contributed by Umesh Ghodke on 17 Aug 2014Basically I am born and brought up in Pune-Maharshtra. Currently working in Melbourne Australia.
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