Spinach Cheese Balls / Palak with Cheese Balls

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

Category- Vegetarian

Ingredients

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

Method

Ball Preparation

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.

Gravy Preparation

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.