Ingredients:

For making paneer:

Milk- 1 litre

Lemon- 1 or 2

For the filling:

Carrot- 1

French beans- 10

Shelled peas- 1 cup

Cashew nuts- 12

Unsweetened Khova- 1/2 cup

Salt - to taste

Oil- for deep frying

For gravy:

Tomatoes- 3

Onions- 3

Ginger- garlic paste- 1 tsp

Nutmeg- little

Garam masala powder- 1/2 tsp

Curds- 1 cup

Chilli powder- 11/2 tsp

Salt- to taste

Oil- 2 tbl.sps

Preparation Method:

1. Boil milk, squeeze lime.

2. When it curdles remove from fire, strain through a muslin cloth.

3. Knead the paneer into soft dough.

4. Do not throw the whey water has excellent nut rive value, use it for gravy.

5. Blanch tomatoes in hot water. Peel skin and make into paste.

6. Chop carrot and beans finely. Add peas, salt and steam.

7. Mix boiled vegetables with khoya, cashew nuts and a pinch of salt.

8. Divide paneer into small portions.

9. Take one portion flatten in the form of a cup, place a litlle vegetable filling inside, close and make a ball. Prepare all the balls like this till and the dough is over.

10. Deep fry in hot oil, until golden.

11. Heat oil in a kadai fry the sliced onions till transparent.

12. Add tomato puree, ginger-garlic paste, nutmeg, chilli powder, garam masala, beaten curds and salt.

13. Cook till the gravy is thick, add koftas just before removing from fire.

14. Serve garnished with silver paper and chopped coriander leaves.

Ingredients:

Palak- 4 bunches

Paneer- from 1 litre milk

Oil- 2 tbl.sps

Grind together:

Onions- 2

Ginger- 1 inch piece

Green chillies- 2

Tomatoes- 4

Coriander leaves- 1/2 bunch

Curry leaves- few

Cardamon- 1inch piece

Scraped coconut- 1 1/2 tbl.sps.

Poppy seeds- 1/2 tsp

Cumin seeds- 1/2 tsp

Salt - to taste

Red chilli powder- 1 tsp

Dhania powder- 1 1/2 tsp

Turmeric powder- 1/2 tsp

Preparation Method:

1. Cut palak finely.

2. Heat a tsp of oil, fry cut palak for a minute, add little water and cook till soft.

3. Grind the ingredients for masala, make a thick paste with very little water, add the cooked palak at the end and grind well.

4. Heat oil in a shallow pan, fry the ground masala in medium flame, till the raw smell is lost.

5. Add little water and fried paneer cubes.

6. Cover and keep in a low flame for another few minutes.

7. Stir carefully in between.

8. Serve hot with sqeeuzed lime if necessary