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:

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

Recipe courtesy of Linsy Patel