1. Remove sides of bread. Spread 1 tbsp of curd on the slice, keep aside for 5 minutes.

2. Grate panner. Mash bread. Mix paneer, bread, jeera powder, red chilli powder and salt.

3. Make 8 marble sized bolls. Roll in dry maida and deep fry to a golden brown color, keep aside.

4. Discard stems of palak leaves. Wash leaves in lots of water to remove grains of sand or soil. Pressure cook with 1/4 cup water to give one whistle. Keep on low flame for 5-7 minutes. Remove from fire. Cool. Grind along with green chillies in a mixer.

5. Heat oil and fry onions to a golden colour. Add tomoto puree and cook on low flame for 1 minute till puree dries up a little and the oil separates.

6. Cursh ginger and garlic and add to the masala. Cook for 1/2 minute. Add 1/2 tsp each of salt, haldi, garam masala & red chilli powder. Add palak & cook for 1 minute. Add 1 1/2 cups of hot water to get a thin green gravy. Boil. Keep on low flame for 10-15 minutes. Add a pinch of sugar if desired.

7. At serving time, Add paneer balls. Keep on low flame for 2-3 minutes. Serve hot with Butter Nan or Paraths.

Serves 8