Ingredients

For making Balls

2 cups spinach chopped very finely
1 cup paneer (cottage cheese) grated
1/2 cup plain flour
2 tbsp. cornflour
1 green chilli finely chopped
1 tsp. ginger grated
1 tsp. garlic grated
Some wheat bran or semolina for coating
salt to taste
oil to deep fry

For Gravy

1 cup thick tomato puree
1/2 cup fresh beaten cream
2 tbsp. paneer grated
1 tsp. wheat flour
1 sprig mint leaves
1 tsp. coriander leaves finely chopped
1/2 tsp. red chilli powder
1/2  tsp. ginger grated
1/2 tsp. garlic grated
1/2  tsp. sugar
salt to taste
1 tsp. butter

Method for Making Balls

1. Mash paneer adding a pinch of salt.
2. Knead till smooth, make small balls, keep aside.
3. Put spinach in a bowl, add both flours.
4. Add chilli, ginger, garlic and salt and mix well.
5. Take a small lump, flatten to a pattie on the palm.
6. Place one paneer ball in centre, cover with pattie.
7. Roll and smoothen to a make a firm ball.
8. Roll in wheat bran or semolina, pat smooth.
9. Heat oil, deep fry some balls at a time till crisp.
10. Drain, keep aside.

For Making Gravy

1. Run cream and paneer in a mixie till thick and smooth.
2. Keep aside, till required.
3. Heat butter in a pan, add ginger garlic, stir for a few seconds.
4. Add puree, bring to a boil.
5. Dissolve wheat flour in a tbsp. of water.
6. Add to puree, stir and bring back to boil.
7. Simmer, add chillies, salt, sugar, cook till it thickens a bit.
8. Add cream, stir and bring to a boil again.

To Proceed

1. Halve each ball to show both layers.
2. Pour hot gravy into a serving dish.
3. Arrange half rounds, with cut side up in the gravy.
4. Garnish with chopped coriander and whole mint leaves.
5. Serve hot with parathas, khushka or bread.

Making time: 45 minutes
Makes: 4 servings
Shelflife: Best fresh

Ramadan Dishes

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