Ingredients

• For cheese balls

• 250 gm. paneer grated or mashed

• 4 slices of a small, white bread, soaked in a small bowl of water

• 1 tsp. salt

• 1/2 inch piece of ginger peeled and grated

• 2 cloves of garlic, optional

• Oil for deep frying

• For the sauce

• 1 large bunch of spinach leaves washed and chopped

• 1 onion, peeled and roughly chopped

• 1/2 inch piece of ginger peeled and grated

• 2 cloves of garlic, optional

• 1 green chilli

• 3 tbs. oil

• 1 tsp. cumin seeds

• A pinch of asafoetida powder

• 1/2 tsp. turmeric powder

• 1 tsp. corainder powder

• 1/4 tsp. or less chilli powder

• 1 cup tinned tomatoes or chopped tomatoes

• 100 gm. khoya or khoa or mawa, (sugar free condensed milk), optional

• Salt to taste

• 1 tbs. Garam Masala

• 2 tbs. single cream, optional

Instructions

1. Making cheese balls:

2. Squeeze water out of bread slices and place in a bowl.

3. Add paneer, salt, ginger and garlic and mix well.

4. Make large marble sized balls.

5. Heat oil in a wok or kadhai. And deep fry cheese ball.

6. Keep aside.

7. Making spinach sauce:

8. Blend spinach, with as little water as possible, to a fine paste.

9. Heat oil in a pan and add cumin seeds and asafoetida powder.

10. When seeds splutter, add onion, garlic and ginger and fry until onions are golden brown.

11. Add tomatoes, turmeric, chilli powder and stir fry for 1 minute.

12. Add Khoya and mix well.

13. Add spinach, bring to boil and cook briskly for 5-6 minutes. Spinach splashes every where when boiling, so keep the lid on.

14. Take off the heat and add garam masala.

15. Add paneer koftas just before serving.

16. Add fresh cream as a garnish and make whirls with a spoon.

17. Serve hot with Chapatti, as part of an Indian meal.