Plain Paneer Balls in Palak Gravy

Recipe by
Total Time:
30-45 minutes
Serves: 6
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 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 Plain Paneer Balls in Palak Gravy

  • 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. Pressure cook with 1/4 cup water till one whistle.
  • Keep on low flame for 5-7 mins. Remove from fire. Cool.
  • Grind palak 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. Then 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 naan or parathas.

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