• 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


  1. Mash paneer after adding a pinch of salt. Knead till smooth, make small balls and keep aside.
  2. Put spinach in a bowl and add both flours.
  3. Add chilli, ginger, garlic and salt and mix well.
  4. Take a small lump and flatten into a pattie on your palm.
  5. Place one paneer ball in the centre and cover with pattie.
  6. Roll and smoothen to make a firm ball.
  7. Roll in wheat bran or semolina and pat smooth.
  8. Heat oil and deep fry some balls at a time till crisp.
  9. Drain and keep aside.
  10. Run cream and paneer in a mixie till thick and smooth.
  11. Keep aside till required.
  12. Heat butter in a pan, add ginger and garlic and stir for a few seconds.
  13. Add tomato puree and bring to a boil.
  14. Dissolve wheat flour in 1 tbsp of water.
  15. Add to puree, stir and bring back to boil.
  16. Simmer, add chillies, salt and sugar and cook till it thickens a bit.
  17. Add cream, stir and bring to a boil again.
  18. Halve each ball to show both layers.
  19. Pour hot gravy into a serving dish.
  20. Arrange half rounds with cut side up in the gravy.
  21. Garnish with chopped coriander and mint leaves.
  22. Serve hot with parathas, khushka or bread.

Recipe courtesy of Saroj Kering