Shaam Savera

Spinach Paneer dumplings in tomato gravy

For gravy
Ingredients:

• Oil,Butter
• 2-3 Cardamom seeds
• 1-2 Bay leaf
• 1 spoon ginger garlic paste
• 6-7 Red tomatoes
• Red chilli powder
• Kasoori Methi (Fenugreek leaves)
• Garam Masala
• Cream or Milk
• Honey
• Cardamom powder
• Raisin
• Salt (According  to taste)

For dumplings

• Spinach boiled
• Paneer or Cottage cheese Grated
• Turmeric powder
• Garlic and Green chillies choped
• Coriander powder
• Salt
• Corn starch
• Oil

Method:

• Heat oil in a pan with some butter cubes in it. Add cardamom seed and bay leaf.
• Add ginger garlic paste and saute, then add tomatoes cut in pieces and then let it cook for a while till it  become soft. Now take out the bay leaf and puree the whole thing.
• For dumplings put little oil in a pan, add chopped garlic saute and then add green chilli, coriander,turmeric  powder and boiled spinach and little salt and let the spinach dry.
• Now take grated paneer in bowl put some corn starch ,cardamom powder, raisin and little salt and  make  balls.
• Add corn starch to  spinach paste for binding, dust your palm with corn starch powder, take some spinach and press it all over and put paneer ball in it and cover it  and roll over with corn starch and fry  the balls one by one till nice and crispy.
• Now strain tomato puree in other pan and add  red chilli powder and add some butter and  simmer  gravy for some time, meanwhile you roast fenugreek leaves and crush it to make powder, add  to gravy, salt to taste and little gram masala.
• At last add honey and cream. Now gravy is ready, cut balls in  half and serve it hot.