Ingredients:

• For Balls:
• 100 gms – 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 gms – 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 – Sugar (optional)

Method:

1. Remove sides of bread. Spread 1 tbsp of curd on the slice, keep aside for 5 mins.
2. Grate paneer. Mash bread. Mix paneer, bread, jeera powder, red chilli powder and salt.
3. Make 8 marble sized bolls. Roll in dry maida and deep fry to a golden brown colour, keep aside.
4. Discard stems of palak leaves.
5. Wash leaves in lots of water to remove grains of sand or soil.
6. Pressure cook with 1/4 cup water to give one whistle. Keep on low flame for 5-7 mins. Remove from fire. Cool.
7. 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.
11. 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.
12. Add 1.5 cups of hot water to get a thin green gravy. Boil. Keep on low flame for 10-15 mins.
13. Add a pinch of sugar if desired.
14. At serving time, add paneer balls. Keep on low flame for 2-3 mins.
15. Serve hot with butter naan or parathas.

Recipe courtesy of Sify Bawarchi