Spinach panner balls in butter gravy

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Preparation time  :  30 minutes
Cooking time       :  35 minutes
Serves                 :  5 members


The carnivores me is trying my best to add more of vegetarian dishes into my regular menu as there is a big complaint that my posts are over dominated with non – vegetarian dishes. To break this, I have been into trying a lot of vegetarian dishes as I am clueless with the flavors and combinations that work wonders with vegetarianism. This recipe is a try from one of my stained recipe books but have no clue as to whose recipe it is. My instinct’s tell me it might be rupal bandarie’s. Whose ever it is, it sure is for keeps. I had my doubts about the outer cover of spinach not binding together but I was put to shame this time. I have done my bit of trimming and changes to the original recipe from my recipe book. The final visual look with the contrasting colors of green, white and red sure imparts vibrancy to the dish making you want to crab the dish. Deep contrasting flavours with simple but effective combination of ingredients that is sure to feed and please a crowd. The beauty of this recipe is in its multitude of textures, soft and firm, crisp and juicy. I got so addicted to this dish, I actually ended up eating it three days in a row. Shameless me :-)).

Ingredients for the spinach balls

Boiled Spinach300 grams chopped
Gram flour3/4 cup
Garlic3 chopped
Green chillies2 chopped
Cumin1/2 teaspoon
Saltto taste
Oil1 tablespoon

Ingredients for the filling

Grated panner30 grams
Red chilli flakes1 teaspoon
Saltto taste
Fennel seed powder1 /2 teaspoon
Cashew nuts6 powdered
Poppy seeds1/2 teaspoon

Other ingredients

Cornflour1 cup
Oilto deep fry

Method for spinach balls

  • Heat oil in a pan. Crackle the cumin seeds. Top with garlic and green chillies. Sauté to golden.
  • Add the gram flour and stir for 3 minutes. Top with the boiled spinach with out water. Season with salt to taste.
  • Mix well and cook until the spinach starts leaving the sides. Remove from heat and cool completely.
  • Mix all the ingredients together for the panner filling.
  • Take a lemon size ball of spinach mix. Flatten it. Place a small ball of panner in the centre of the flattened spinach and bring the edges of the spinach towards the centre covering the panner ball. Roll to a ball gently with no cracks. Do the same to get more balls.
  • Roll each ball over cornflour. Heat oil to deep fry. Drop the balls in batches of four at a time and deep fry to golden. Drain and set aside.

Ingredients for the gravy

Onion3 big sliced
Tomato 6 big chopped
Ginger garlic paste1 teaspoon
Butter5 table spoon
Oil1 table spoon
Sugar1 teaspoon
Saltto taste
Cashew nuts10
Chilli powder1 table spoon
Coriander powder1 1/2 table spoon
Turmeric powder1/4 tea spoon
Fresh cream1/4 cup
Kasuri methi leaves1/2 teaspoon crushed
Coriander leavesfew chopped

Method for gravy

  • Heat oil with 4 table spoons butter. Add cinnamon, clove, cardamom and cashew nuts. Fry to light brown. Add onion and fry to transculent. Top with ginger garlic paste and fry till crisp. Add the tomato, chilli powder and coriander powder. Mix well and fry till the tomatoes let out some juices out.
  • Cool the gravy and blend to a smooth paste. Strain. Add 1 tablespoon butter, sugar, salt to taste, cream, kasuri methi to the strained gravy and simmer till all the flavours infuse together. Taste and adjust seasoning.
  • Drop the spinach dumplings and cook in low heat for three minutes. Serve hot by cutting the dumplings into equal halves and placing them over the gravy.
  • Garnish with cream , butter, chopped coriander and grated panner. Serve hot with roti’s or pulao’s.