Paneer Balls in Palak Gravy

Recipe by
Total Time:
15-30 minutes
Rated : 5 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Cashew Sultana (Raisin) Raita, Best Oil Free Brinjal Raita, Easy Murungaikerai Porial

Rate This Recipe


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.