Paneer Balls in Palak Sauce

Recipe by
Total Time:
15-30 minutes
Serves:3
0
Cuisine: Indian Recipe
Technique: Stewed 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 Sauce

  • Remove sides of bread. Spread 1 tbsp of curd on the slice, keep aside for 5 mins.
  • Grate paneer. Mash bread. Mix paneer, bread, jeera powder, red chilli powder and salt.
  • Make 8 marble sized bolls. 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.
  • Pressure cook with 1/4 cup water to give one whistle. Keep on low flame for 5-7 mins. 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 mins.
  • Add a pinch of sugar if desired.
  • At serving time, add paneer balls. Keep on low flame for 2-3 mins.
  • Serve hot with butter naan or parathas.