Paneer Potli ki Curry

by Tarla Dalal

Accompaniments

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Paneer palak potlis simmered in a coconut sauce.

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Preparation Time: 20 mins.
Cooking Time: 30 mins.
Serves 4.
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Ingredients

For the palak potlis
4 tbsp whole wheat flour (gehun ka atta)
4 tbsp spinach (palak) , cooked and pureed
2 tsp oil
salt to taste

To be mixed into a stuffing mixture
2 tbsp grated paneer (cottage cheese)
2 tbsp chopped coriander (dhania)
1 green chilli, finely chopped
salt to taste

For the coconut sauce
2 cups (400 ml.) coconut milk
4 tsp cornflour
1 stick cinnamon (dalchini)
1 tsp cumin seeds (jeera)
4 to 6 curry leaves (kadi patta)
2 tsp ginger-green chilli paste
1 tsp sugar
2 tsp lemon juice
2 tbsp oil
salt to taste

Method

For the palak potlis

Mix all the ingredients in a bowl and make a firm dough, using water only if necessary.
Divide the dough into 24 portions.
Roll out each portion as thinly as you can into a circle of approximately 25 mm. (1") diameter.
Place 1/2 teaspoon of the stuffing mixture in the centre of each circle.
Brush the sides of the circles with a little cold water and seal the edges as shown in the above picture to make potlis (i.e. money bags).
Keep aside.

For the coconut sauce

Dissolve the cornflour in 2 tablespoons of water and add it to the coconut milk. Mix well and keep aside.
Heat the oil in a saucepan, add the cinnamon, cumin seeds and curry leaves and when the cumin seeds crackle, add the ginger-green chilli paste, coconut milk-cornflour mixture, sugar and salt.
Bring to a boil, add the prepared potlis and simmer for about 7 to 10 minutes.
Add the lemon juice and mix well. Remove from the fire.
Serve hot.

RECIPE SOURCE : Roz ka Khana