Paneer Balls in Palak Sauce

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

Rate This Recipe

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.

EXPLORE CATEGORIES