A perfect north Indian delicacy, for any lazy Sunday afternoon. Spinach with cheese balls can be eaten with rotis or rice, the crushed masalas give extra flavor while the coarsely grinded spinach and onion renders a wonderful texture to the curry.
Spinach Cheese Balls / Palak with Cheese Balls
Spinach (palak) 500 gms
Onion large, coarsely grinded
Green chillies 3-4, grounded to paste
Ginger garlic paste 2 tsp
Fresh cream 2 tbsp
Oil 4 tbsp
Tomato 4 medium sized, pureed
Corn flour 2 tsp
Cottage cheese (paneer) 100 gms
Bay leaf (tez patta) 2
Cloves (laung/lavang) 2
Cardamom (elaichi) 2
Cinnamon (dalchini) ½” long
Red chilli powder (lal mirch powder) 1 tsp
Turmeric powder (haldi powder) ¼ tsp
Coriander powder (dhania powder) 1 tsp
Garam masala powder 1 tsp
Salt to taste
Black pepper powder (kali mirch powder) ¼ tsp
Grate cottage cheese (paneer). Mix in corn flour, salt, black pepper powder (kali mirch powder) and grounded green chilli paste. Mix well, make small balls of this mixture and fry in hot oil, keep aside.
Clean and wash spinach leaves. Blanch them in water for 1 minute, strain immediately. Coarsely grind the spinach in mixer, keep aside. Heat oil in pan add bay leaf, coarsely grounded onion, ginger garlic paste, sauté for a minute.
Crush cloves, cardamom and cinnamon together and add to the above mixture. Add tomato puree and all the dry masala for a while. Once done pour in the spinach puree and sauté. Add water if desired, add in fresh beaten cream and bring it top boil. Finally add the prepared cheese balls, garnish with dry red chillies and serve with hot naan or rotis.