Paneer Balls in Palak Gravy

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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Ingredients

How to Make Paneer Balls in Palak Gravy

  • Trim the sides of the bread. Spread 1 tbsp of curd on the slice and keep it aside for 5 minutes.
  • Grate paneer. Mash the bread. Mix paneer, bread, jeera powder, red chilli powder and salt.
  • Make 8 marble-sized balls.
  • Roll in dry maida and deep fry to a golden brown colour, keep aside.
  • Discard stems of palak leaves. Wash leaves in lots of water to remove grains of sand or soil.
  • Keep on low flame for 5-7 minutes and pressure cook with 1/4 cup of water till you hear the first whistle.
  • Remove from fire. Cool. Grind 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. Keep on low flame for 10-15 minutes.
  • Add a pinch of sugar if desired.
  • Before serving, add paneer balls and cook on low flame for 2-3 minutes.