Spinach-Nut Balls

Preparation Method: 


To prepare the spinach balls:

  1. Steam the spinach, drain out watr and keep aside. Grind spinach, bread slices, cheese-spread, paneer and green chillies to a paste. Prepare a soft dough by adding flour, cashewnuts and salt to it. Take a little spinach dough, put a raisin in the centre and roll into lemon sized balls. Do the same with the remaining spinach dough. Deep fry in hot ghee till done and set aside on a paper.

To prepare the gravy:

  1. Cut the tomatoes into four pieces each. Heat one tbsp. ghee and fry the tomatoes till well fried and soft. Heat one tbsp. ghee in a kadai, add chopped onions, ginger, garlic, poppy seeds, grated coconut and fry well. Remove from heat.
  2. When cool, grind the fried onion mixture, sauted tomatoes, coriander leaves and green chillies to a fine paste. Heat two tbsp. ghee in a pan, add the ground paste and fry well. Add garam masala powder, sugar, spinach, water and salt. Stir well. Simmer till the gravy reaches the required consistency.
  3. Pour the gravy into a serving bowl. Add spinach balls to the gravy and garnish with a dash of whipped cream and coriander leaves.


For the gravy:

  • 250 g. tomatoes;
  • 2 medium sized onions;
  • 4 tbsp. fresh cream;
  • 2 tbsp. coconut, grated;
  • 1 tbsp. poppy seeds;
  • 1/2 tsp. garam masala powder;
  • 1/2 tsp. sugar;
  • 1.5 cm. ginger;
  • 7-8 flakes garlic;
  • 3 green chillies, chopped fine;
  • a few coriander leaves;
  • a few drops of green colour (optional);
  • salt to taste;
  • 4 tbsp. ghee.


For the spinach balls:

  • 250 g. spinach (palak);
  • 50 g. paneer;
  • 1 tbsp. cheesespread;
  • 12 cashewnuts, roughly crushed;
  • 15-20 raisins;
  • 3 green chillies;
  • 2 slices bread;
  • 1 tbsp. flour;
  • 1/2 tsp. cummin powder;
  • 1/2 tsp. garam masala powder;
  • salt to taste;
  • ghee for frying