Paneer Balls in Palak Gravy

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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Ingredients

  • For Balls:
  • 100 gm - 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 gm - 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 of Sugar - optional

How to Make Paneer Balls in Palak Gravy

  • Trim the sides of the bread. Spread 1 tbsp of curd on the slice and keep it aside for 5 minutes.
  • Grate paneer. Mash the bread. Mix paneer, bread, jeera powder, red chilli powder and salt.
  • Make 8 marble-sized balls.
  • 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.
  • Keep on low flame for 5-7 minutes and pressure cook with 1/4 cup of water till you hear the first whistle.
  • 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 minutes.
  • Add a pinch of sugar if desired.
  • Before serving, add paneer balls and cook on low flame for 2-3 minutes.

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