Spinach Tartillini In Creamy Sauce

by Tarla Dalal

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Added to 83 cookbooks This recipe has been viewed 7096 times

A superb Italian dish with 2 rich sauces.

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Spinach Tartillini In Creamy Sauce recipe - How to make Spinach Tartillini In Creamy Sauce

Jain International

Preparation Time: 30 minutes. Cooking Time: 30 minutes. Total Time: 601 hours 7Serves 6 to 8.
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Ingredients

For the stuffing
30 to 40 spinach (palak) leaves
100 gms crumbled paneer
1/2 tsp green chillies, finely chopped
salt to taste

For the dough
3/4 cup plain flour (maida)
2 tsp butter
1/2 tsp salt

For the creamy sauce
3/4 cup milk
1 tbsp plain flour (maida)
100 gms fresh cream
2 tbsp grated processed cheese
2 tbsp butter
salt and black pepper (kalimirch) powder to taste

For the tomato gravy (optional)
1/2 kg red, ripe tomatoes, cut into big pieces
2 tbsp fresh cream
2 to 3 tsp sugar
1/2 tsp dried oregano or 1 teaspoon fresh chopped tulsi leaves (Indian basil)
1 pinch carom seeds (ajwain)
1/4 tsp chilli powder
salt to taste

For the baking
2 tbsp grated processed cheese

Method

For the stuffing

Steam the spinach leaves. Squeeze out the water.
Chop the spinach leaves finely and mix with the paneer, green chillies and salt.

For the dough

For the creamy sauce

For the tomato gravy

Boil the tomatoes without any water. Blend in a liquidiser and strain.
Add the sugar, oregano, ajwain, chilli powder and salt and boil for 10 minutes on a slow flame.
Add the cream.

How to proceed

Divide the dough into 15 balls and roll out into thin puris. Spread some spinach filling in each puri and close.
Put plenty of water to boil and add 1 tablespoon of oil. Boil batches of the puris (tatillini) for 1/2 minute. Drain and keep aside in a little water.
In a greased baking dish, spread a little creamy sauce and some tartillini. If you like, sprinkle a little tomato gravy.
Make more layers in this manner. Sprinkle the balance cheese and bake in a hot oven at 230 degree C (450 degree F) for 10 minutes.