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Paneer Balls in Red Gravy Recipe

Paneer Balls in Red Gravy is a popular Indian Side Dish
Author :
On :
Tuesday, 26 April, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 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:

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


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