Ingredients

• For Balls:
• 100 gms - 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 gms - 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 - sugar (optional)

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.