Paneer ball curry

Ingredients

1.      Paneer - 200gms

2.      Boiled potato -1 cup

3.      Onion finely chopped -1 cup

4.      Ginger-garlic paste - 2tbsp

5.      Green chilly - 4 chopped

6.      Kashmiri chilly powder- 2tsp

7.      Coriander powder - 2tsp

8.      Turmeric powder- 1/2 tsp

9.      Jeera powder - 1tsp

10.  Corn flour -2 tbsp

11.  Salt - as required

12.  Tomato - 8

13.  Badam soaked -10

14.  Coconut milk (thick) – 2 cups

15.  Water

16.  Jeera -1tsp 

17.  Bay leaf -1

18.  Cinnamon -1 inch stick

19.  Cloves -4

20.  Kasuri methi -2 tsp

21.  Oil

22.  Sugar -1tsp

23.  Coriander leaves

Method

1.Mix half portion of items 3-9 and salt with crushed paneer and boiled potatoes and make it into small marble size balls. Then roll the balls in corn flour, fry it in oil and keep aside. 

2.Next put the tomatoes in boiling water and keep it aside. After ½ an hr. remove the skin and seeds blend it in a mixie and make puree. 

3.Make a paste with the soaked badam and keep it aside. 

4.Heat oil in a pan, add items 16-19, sauté, and then add balance onion and ginger garlic paste, sauté till it become soft. To it add the powders and sauté till the raw smell goes. Then add the tomato puree and sugar, cook till the water evaporates. Next add the thick coconut milk, water and let it boil in medium flame.  

5.When the gravy starts boiling, add badam paste, required salt, kasuri methi and the fried balls into the gravy and cook for about a minute and finally garnish with fresh cream and coriander leaves. 

6.Enjoy with butter Nan or battura.