Ingredients:
• For Balls:
• 100 gm Paneer
• 1 slice Bread
• 1 tbsp Curd
• 1/4 tsp roasted Jeera powder
• 1/4 tsp Red Chilli powder
• 1/4 tsp Salt
• 2 tbsp Maida to cover
• For Gravy:
• 250 gm Palak
• 2 Green chillies
• 2 Onions – grated
• 3 tbsp Tomato Puree
• 1 inch piece Ginger – crushed to a paste
• 5-7 flakes Garlic- crushed to a paste
• 4 tbsp Oil
• 1/2 tsp Haldi powder
• 1/2 tsp Garam Masala
• 1/2 tsp Red Chilli powder
• Salt to taste
• A pinch of Sugar – optional
Method:
- Remove sides of bread. Spread 1 tbsp of curd on the slice, keep aside for 5 mins.
- Grate paneer. Mash bread.
- Mix paneer, bread, jeera powder, red chilli powder and salt.
- Make 8 marble sized bolls. Roll in dry maida and deep fry to a golden brown colour, keep aside.
- Discard stems of palak leaves. Pressure cook with 1/4 cup water till one whistle.
- Keep on low flame for 5-7 mins. Remove from fire. Cool.
- Grind palak along with green chillies in a mixer.
- Heat oil and fry onions to a golden colour.
- Add tomato puree and cook on low flame for 1 minute till puree dries up a little and the oil separates.
- Crush ginger and garlic and add to the masala. Cook for 1/2 minute.
- Add 1/2 tsp each of salt, haldi, garam masala and red chilli powder.
- Add palak and cook for 1 minute. Add 1.5 cups of hot water to get a thin green gravy.
- Boil. Then keep on low flame for 10-15 mins. Add a pinch of sugar if desired.
- At serving time, add paneer balls.
- Keep on low flame for 2-3 mins. Serve hot with naan or parathas.
Recipe courtesy of Linsy Patel