Spinach cheese balls curry
 
Succulent cheese filled spinach balls in creamy gravy
Ingredients
For the spinach balls
  • 4-5 c packed baby spinach, washed, steamed,pureed, refrigerated.
  • ¼ cup besan (gram flour)
  • 2 cups of freshly made paneer
  • handful of finely chopped cilantro
  • 4 thai green chilies
  • salt to taste
  • ---
For the gravy:
  • 2 cups finely chopped onions
  • 1 cup finely chopped tomatoes
  • ¼ tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp garam masala powder
  • 1 cup whipped yogurt
  • 2 tbsp cream
  • oil
Instructions
Make the balls:
  1. Mix the besan (gram flour), spinach puree, salt, ½ cup paneer: Make a dough. Divide into 1-1/2 inch diameter balls, refrigerate for 24 hours, covered.
  2. Mash cheese with fork and mix cilantro, chili, salt.
  3. Stuff ½ tsp cheese into the spinach balls, rolls once more and refrigerate for 2 hours.
  4. Shallow fry in oil.
  5. -
For the gravy:
  1. Heat Oil, season with cumin seeds, and once they splatter, add onions.
  2. As the onions soften, add tomatoes.
  3. Add coriander powder, red chili powder, garam masala powder
  4. Slowly add the yogurt. Mix well.
  5. Once the yogurt blends in, add one cup of water, bring to a boil, and then simmer till oil leaves sides. The consistency should be creamy.
  6. Gently add the spinach balls, spooning the gravy over them to completely cover green orbs of spinach.
  7. Garnish with cream and finely chopped cilantro.
Note:
  1. To make fresh paneer, heat 1 gallon of milk. Once it comes to boil, add ¼ cup white vinegar. Strain in a cheese cloth over a colander. Yeild about 3 cups of fresh cheese/paneer.
  2. Blanch the spinach in boiling water, then dip it in chilled water to retain the color of the spinach.
Recipe by The Lady 8 Home at https://www.thelady8home.com/spinach-cheese-balls-curry/