Creamy Spinach Gravy with Paneer Dumplings

 INGREDIENTS:

For the Dumplings:

1. Paneer 250 grams (crumbled or grated)
2. Potato 1 large (boiled and mashed)
3. Green Chilis 1-2 finely chopped
4. Ginger 1-inch grated
5. Coriander Leaves 1 tbsp chopped
6. All-purpose Flour or Chickpea Flour 2 tbsp
7. Salt to taste
8. Oil for frying

For Palak Gravy:

1. Spinach 2 bunches (blanched and pureed)
2. Onion 1 large, finely chopped
3. Tomato 2 medium pureed
4. Ginger-Garlic Paste 1 tbsp
5. Cumin Seeds 1 tsp
6. Turmeric Powder 1 tsp
7. Red Chili Powder 1 tsp
8. Garam Masala Powder 1 tsp
9. Cashew Paste 1 tbsp
10. Fresh Cream 1 tbsp
11. Dried Fenugreek Leaves 1 tsp
12. Salt to taste
13. Oil 1 tbsp
14. Butter 1 tbsp

METHOD:

Serving Size: 4-5

In a bowl, mix all the ingredients together to make paneer dumplings. Knead into a smooth dough. Form small lemon-sized balls. Fry the balls until they turn light golden. Set aside.

Heat oil and butter in a pan. Add cumin seeds, then the onions. Sauté until they turn translucent. Add ginger-garlic paste and cook for 1 minute. Add cashew paste, tomato puree and all the powdered spices. Cook until the oil separates.

Pour in the blanched spinach puree. Simmer for 6-7 minutes on low heat. Stir in the cream and kasuri methi.

Place the gravy in a shallow bowl and gently nestle the fried koftas on top.

Garnish with a small amount of grated paneer on the green spinach gravy and sprinkle a pinch of red chili powder on top. 

Pair with butter naan or paratha, jeera rice or steamed basmati rice and plain curd.

NOTES:

I used thick yoghurt instead of cream for a lighter, tangier gravy without compromising richness. The paneer dumplings were cooked in an appe pan with minimal oil rather than deep-fried, making the dish healthier while still keeping a soft interior and light crust.