INGREDIENTS:

For Balls:
100 gm Paneer
1 slice Bread
1 tbsp Curd
1/4 tsp roasted Jeera powder
1/4 tsp Red Chili 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″ 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

DIRECTIONS:

Remove sides of bread. Spread 1 tbsp of curd on the slice, keep aside for 5 minutes.
Grate panner. 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 color, 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 minutes. Remove from fire. Cool. Grind along with green chillies in a mixer.
Heat oil and fry onions to a golden colour. Add tomoto puree and cook on low flame for 1 minute till puree dries up a little and the oil separates.
Cursh ginger and garlic and add to the masala. Cook for 1/2 minute. Add 1/2 tsp each of salt, haldi, garam masala & red chilli powder. Add palak & cook for 1 minute. Add 1 1/2 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.
At serving time, Add paneer balls. Keep on low flame for 2-3 minutes. Serve hot with Butter Nan or Paraths

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