How to make Potato Cheese Balls In Spinach Gravy -
Air fried potato and paneer koftas served with palak gravy
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Potatoes (आलू), Paneer (cottage cheese) (पनीर)
Cuisine : Indian
Course : Main Course Vegetarian
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Potato Cheese Balls In Spinach Gravy checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Potato Manchurian Balls Mushroom Soyawadi Masala Bafla Bati Aloo Wadi
Potato Cheese Balls In Spinach Gravy Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Potato Cheese Balls In Spinach Gravy Recipe
Potatoes boiled, peeled and mashed 2 medium
Paneer (cottage cheese) mashed 200 grams
Ginger chopped 1 inch piece
Garlic cloves chopped 2-3
Salt to taste
White pepper powder 1/2 teaspoon
Cornflour/ corn starch 2 tablespoons
Raisins as required
Oil a little
Fresh spinach leaves (palak) blanched and pureed 2 bunches
Oil 3 tablespoons
Caraway seeds (shahi jeera) 1/2 teaspoon
Ginger-garlic paste 1 1/2 tablespoons
Garlic cloves chopped 5-6
Green chillies chopped 2
Cashewnuts 7-8
Turmeric powder a pinch
Coriander powder 1 teaspoon
Tomato puree 2 tablespoons
Salt to taste
Red chilli powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Cream 1/4 cup
Method
Step 1
Put potatoes in a bowl, add paneer, ginger, garlic, salt, white pepper powder and cornstarch and mix well.
Step 2
Grease your palms, take small portions of potato mixture and shape them into balls. Stuff them with raisins and shape into round balls again. Roll them lightly in cornstarch. Brush the air fryer basket with a little oil. Brush a little oil on the potato balls too and place them on the basket. Air fry at 180°C till golden.
Step 3
To make the spinach gravy, heat 2 tbsps oil in a non stick pan, add caraway seeds, ginger-garlic paste, chopped garlic and saute.
Step 4
Break green chillies and put in a mixer jar, add cashewnuts, spinach puree and salt and grind till smooth.
Step 5
Add a pinch of turmeric powder and coriander powder to the pan and mix. Add pureed spinach mixture and mix. Saute on medium heat for 2-3 minutes.
Step 6
Heat 1 tbsp oil in a small non stick pan, add tomato puree, salt and red chilli powder and mix. Add ¼ tsp garam masala powder to each spinach gravy and tomato sauce and mix.
Step 7
Cook for ½ minute and switch off heat from under both spinach gravy and tomato sauce.
Step 8
Add 2 tbsps cream to spinach gravy and mix well. Add 2 tbsps cream to tomato sauce and mix well.
Step 9
Pour spinach gravy in a oval bowl kept on side of a big plate, remove the potato balls from the fryer and place them over the spinach gravy. Spread a little tomato sauce on the plate and serve hot.
Nutrition Info
Calories : 1325 kcal Kcal
Carbohydrates : 65.1 gm gm
Protein : 51.7 gm gm
Fat : 94.8 gm gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
