This is a Recipe for Potato Paneer Balls in Spinach Gravy. A Paneer and Potato preparation in a gravy using Spinach as the main flavoring ingredient. Lovers of Spinach are bound to like this Gravy.
Ingredients
4 Big size Potatoes
1 Big Size Onion
3 Green Chilies
¼ Cup Coriander (chopped)
1 Cup Paneer
2 Table spoon Fresh Cream
½ Cup Bread Crumbs
2 Table spoon Refined Flour (Maida)
1 Cup Oil
Salt as per taste
For the Gravy
¼ Cup Fenugreek leaves
2 Bundle Spinach
2 Small size Onion
1 Table spoon Ginger Paste
2 Cloves Garlic
2 Green Chilies
Seasoning
1 Tea spoon Cumin Seeds
½ Tea spoon Garam Masala
1 Small size Onion (chopped)
Preparation
Mince the Onion, Green Chilies and Coriander leaves. Grate the Paneer.
Wash and chop the Spinach and Fenugreek Leaves. Cook with Salt and sufficient Water. When cool, grind along the Onion, Ginger, Chilies and Garlic to a fine paste.
Boil and peal the Potatoes. While still hot, mash. Add the minced Ingredients, grated Paneer, Salt, and mix to a smooth dough. Make small balls of the dough and keep them aside. Prepare a thin paste of Refined Flour by adding some Water.
Heat the Oil in a Kadhai and deep-fry the balls until the golden brown color.
In a same kadhai add cumin seeds, Onion and fry two minutes on a slow flame. Then add Spinach paste and fry two-three minutes. Then add two cups of Water and cook for five-seven minutes on a slow flame.
Serve hot. Before serving, add Potato Paneer Balls.
