Paneer Balls in Red Gravy

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

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  • For making balls:
  • 2 cups spinach, chopped very finely
  • 1 cup paneer (cottage cheese), grated
  • 1/2 cup plain flour
  • 2 tbsp corn flour
  • 1 green chilli, finely chopped
  • 1 tsp ginger, grated
  • 1 tsp garlic, grated
  • Some wheat bran or semolina for coating
  • Salt to taste
  • Oil to deep fry
  • For Gravy:
  • 1 cup thick tomato puree
  • 1/2 cup fresh beaten cream
  • 2 tbsp paneer, grated
  • 1 tsp wheat flour
  • 1 sprig mint leaves
  • 1 tsp coriander leaves, finely chopped
  • 1/2 tsp red chilli powder
  • 1/2 tsp ginger, grated
  • 1/2 tsp garlic, grated
  • 1/2 tsp sugar
  • Salt to taste
  • 1 tsp butter

How to Make Paneer Balls in Red Gravy

  • Mash paneer after adding a pinch of salt. Knead till smooth, make small balls and keep aside.
  • Put spinach in a bowl and add both flours.
  • Add chilli, ginger, garlic and salt and mix well.
  • Take a small lump and flatten into a pattie on your palm.
  • Place one paneer ball in the centre and cover with pattie.
  • Roll and smoothen to make a firm ball.
  • Roll in wheat bran or semolina and pat smooth.
  • Heat oil and deep fry some balls at a time till crisp.
  • Drain and keep aside.
  • Run cream and paneer in a mixie till thick and smooth.
  • Keep aside till required.
  • Heat butter in a pan, add ginger and garlic and stir for a few seconds.
  • Add tomato puree and bring to a boil.
  • Dissolve wheat flour in 1 tbsp of water.
  • Add to puree, stir and bring back to boil.
  • Simmer, add chillies, salt and sugar and cook till it thickens a bit.
  • Add cream, stir and bring to a boil again.
  • Halve each ball to show both layers.
  • Pour hot gravy into a serving dish.
  • Arrange half rounds with cut side up in the gravy.
  • Garnish with chopped coriander and mint leaves.
  • Serve hot with parathas, khushka or bread.