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 – Ready-made 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:

1. Trim the sides of the bread. Spread 1 tbsp of curd on the slice and keep it aside for 5 minutes.
2. Grate paneer. Mash the bread. Mix paneer, bread, jeera powder, red chilli powder and salt.
3. Make 8 marble-sized balls.
4. Roll in dry maida and deep fry to a golden brown colour, keep aside.
5. Discard stems of palak leaves. Wash leaves in lots of water to remove grains of sand or soil.
6. Keep on low flame for 5-7 minutes and pressure cook with 1/4 cup of water till you hear the first whistle.
7. Remove from fire. Cool. Grind along with green chillies in a mixer.
8. Heat oil and fry onions to a golden colour.
9. Add tomato puree and cook on low flame for 1 minute till puree dries up a little and the oil separates.
10. Crush ginger and garlic and add to the masala. Cook for 1/2 minute.
11. Add 1/2 tsp each of salt, haldi, garam masala and red chilli powder.
12. Add palak and cook for 1 minute.
13. Add 1.5 cups of hot water to get a thin green gravy.
14. Boil. Keep on low flame for 10-15 minutes.
15. Add a pinch of sugar if desired.
16. Before serving, add paneer balls and cook on low flame for 2-3 minutes.

Recipe courtesy of Linsy Patel