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

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.