Potato Cheese Balls in Spinach Gravy

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

240 calories calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Celebrate Raksha Bandhan with this tasty and healthy recipe curated by Chef Sanjeev Kapoor.

Take a look at more Main Recipes. You may also want to try Healthy Lip-smacking Rasmalai, Best Baby Uttapam with Aloo Bhaji, Easy Zafrani Pulao

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5

Ingredients

  • 2 medium potatoes, boiled, peeled and mashed
  • 200 grams Cottage cheese (paneer), mashed
  • 1 inch Ginger piece, chopped
  • 2-3 Garlic cloves, chopped
  • Salt to taste
  • ½ teaspoon white pepper powder
  • 2 tablespoons cornstarch
  • Raisins as required
  • Spinach gravy:
  • 2 medium bunches fresh Spinach leaves, blanched and pureed
  • 3 tablespoons Nutralite Classic
  • ½ teaspoon Caraway seeds (shahi jeera)
  • 1½ tablespoons ginger-garlic paste
  • 5-6 Garlic cloves, chopped
  • 2 green chillies, chopped
  • 7-8 Cashewnuts
  • A pinch of Turmeric powder
  • 1 teaspoon coriander powder
  • 2 tablespoons Tomato puree
  • Salt to taste
  • ½ teaspoon Red Chilli powder
  • ½ teaspoon Garam Masala powder
  • ¼ cup Cream

How to Make Potato Cheese Balls in Spinach Gravy

  • Put potatoes in a bowl, add paneer, ginger, garlic, salt, white pepper powder and cornstarch and mix well.
  • Moisten your palms, take small portions of potato mixture and shape them into balls.
  • Stuff them with raisins and shape into round balls again. Roll them lightly in cornstarch.
  • Brush the air fryer basket with a little Nutralite Classic.
  • Brush a little Nutralite Classic on the potato balls too and place them on the basket. Air fry at 180°C till golden.
  • To make the spinach gravy, heat 2 tablespoons Nutralite Classic in a nonstick pan, add caraway seeds, ginger-garlic paste, chopped garlic and sauté.
  • Break green chillies and put in a mixer jar, add cashewnuts, spinach puree and salt and grind till smooth.
  • Add a pinch of turmeric powder and coriander powder to the pan and mix.
  • Add pureed spinach mixture and mix. Sauté on medium heat for 2-3 minutes.
  • Heat 1 tablespoon Nutralite Classic in a small non stick pan, add tomato puree, salt and red chilli powder and mix.
  • Add ¼ teaspoon garam masala powder to each spinach gravy and tomato sauce and mix.
  • Cook for ½ minute and switch off heat from under both spinach gravy and tomato sauce.
  • Add 2 tablespoons cream to spinach gravy and mix well. Add 2 tablespoons cream to tomato sauce and mix well.
  • Pour spinach gravy in an oval bowl kept on side of a big plate, remove the potato balls from the fryer and place them over the spinach gravy.
  • Spread a little tomato sauce on the plate and serve hot.