Ingredients:
• For making balls:
• 2 cups spinach, chopped very finely
• 1 cup Paneer (cottage cheese), grated
• 1/2 cup plain flour
• 2 tbsp Corn flour
• 1 green chilli, finely chopped
• 1 tsp ginger, grated
• 1 tsp garlic, grated
• Some Wheat bran or semolina for coating
• Salt to taste
• Oil to deep fry
• For Gravy:
• 1 cup thick Tomato puree
• 1/2 cup fresh beaten Cream
• 2 tbsp paneer, grated
• 1 tsp Wheat flour
• 1 sprig Mint leaves
• 1 tsp coriander leaves, finely chopped
• 1/2 tsp Red Chilli powder
• 1/2 tsp ginger, grated
• 1/2 tsp garlic, grated
• 1/2 tsp Sugar
• Salt to taste
• 1 tsp Butter
Method:
- Mash paneer after adding a pinch of salt. Knead till smooth, make small balls and keep aside.
- Put spinach in a bowl and add both flours.
- Add chilli, ginger, garlic and salt and mix well.
- Take a small lump and flatten into a pattie on your palm.
- Place one paneer ball in the centre and cover with pattie.
- Roll and smoothen to make a firm ball.
- Roll in wheat bran or semolina and pat smooth.
- Heat oil and deep fry some balls at a time till crisp.
- Drain and keep aside.
- Run cream and paneer in a mixie till thick and smooth.
- Keep aside till required.
- Heat butter in a pan, add ginger and garlic and stir for a few seconds.
- Add tomato puree and bring to a boil.
- Dissolve wheat flour in 1 tbsp of water.
- Add to puree, stir and bring back to boil.
- Simmer, add chillies, salt and sugar and cook till it thickens a bit.
- Add cream, stir and bring to a boil again.
- Halve each ball to show both layers.
- Pour hot gravy into a serving dish.
- Arrange half rounds with cut side up in the gravy.
- Garnish with chopped coriander and mint leaves.
- Serve hot with parathas, khushka or bread.
Recipe courtesy of Saroj Kering