"For Spinach & Paneer balls" In a Pan Add 1 tbsp Oil, 1 tbsp Ginger Garlic paste, 1 tbsp Green chilli paste, 1 tsp Jeera and Saute it for a min.
Add 1 cup Spinach puree, A pinch of Black Pepper powder, 1 tbsp Roasted Jeera powder,
1 tbsp Coriander powder, and Salt to taste Cook it for 2-3 min.
then after Add
1/2 cup Cashew nut powder & 1/2 cup Besan
Stir continuously to avoid lumps, cool the mixture completely, it will form in a dough. keep that aside.
In a Bowl Take 1/2 cup Grated Paneer, 1/2 tsp Black Pepper powder, 1 tsp Amchur powder,
1 tsp Cardamom powder, 1 tbsp Corn flour and Salt to taste Mix & knead together like a Dough Take spoonful batter and shape into small balls do it with all the mixture.
Now take spoonful spinach batter on your palm and flatter it, place the panner ball in the centre and cover it with spinach batter and roll it into a ball again. Lightly coat the balls with Refined flour ( Maida) Fry on medium head until golden brown.
Spinach and Paneer balls are ready keep that aside.
"For Gravy" Heat 1 tsp Butter, 1 tsp Jeera, 1 medium sized Onion diced, 1/2 inch Ginger diced, 3-4 Garlic Cloves,
2 Nos Kashmiri Red chilli, 1/4 cup Cashew nut, 3-4 medium sized Tomato diced and Saute it for a minute.
Add 1 tsp Coriander powder, 1 tsp red chilli powder, 1/2 tsp garam masala and add salt to taste Saute for a minute.
Mix in 200 ml water, cover the pan and cook for 6-7 min Cool the mixture down, grind well and convert it into thick paste, Strain the paste and keep it. In a new pan Add 1 tbsp Butter, 1 tsp oil, 1 No. Bay leaf, 2no. green cardamom (elachi), 1 inch Ginger Julienne, Saute for a minute.
Add the paste and cook for 4-5 min add water as required and bring it to boil and salt to taste followed by 1 tsp garam masala,1 tsp kasuri methi and 1 tsp honey. And lastly add 2.5 tbsp fresh cream to the gravy and Lower the flame. Before serving heat the gravy and add fried spinach and paneer balls. Enjoy your Shaam savera with some butter Lachha Parathas
Comments