Paneer Potli and Curry

Paneer Potli and Curry

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Paneer (potli) and curry is a novel vegetable or paneer recipe with paneer and palak(cottage cheese and spinach) potli(bags or pouches) cooked in a coconut based gravy. Delicious, healthy and quite appealing in looks, paneer potli and curry is simply irrestible!

Paneer Potli and Curry recipe - How to make Paneer Potli and Curry

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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To Be Mixed Into A Stuffing Mixture
2 tbsp grated paneer (cottage cheese)
2 tbsp chopped coriander (dhania)
1 tsp finely chopped green chillies
salt to taste

For The Palak Potlis
4 tbsp whole wheat flour (gehun ka atta)
3 tbsp spinach (palak) puree
2 tsp oil
salt to taste

For The Coconut Sauce
2 cups 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

For the palak potlis

    For the palak potlis
  1. Combine all the ingredients in a bowl, mix well and knead into a firm dough, using water only if necessary.
  2. Divide the dough into 24 equal portions and roll out each portion into thin circle of approximately 25 mm. (1") diameter.
  3. Place 1/2 tsp of the stuffing mixture at the centre of each circle.
  4. Brush the sides of the circles with a little cold water and seal the edges to make potlis.
  5. Keep aside.

For the coconut sauce

    For the coconut sauce
  1. Dissolve the cornflour in 2 tbsp of water and add it to the coconut milk, mix well and keep aside.
  2. Heat the oil in a pan, add the cinnamon, cumin seeds and curry leaves.
  3. When the seeds crackle, add the ginger-green chilli paste, coconut milk-cornflour mixture, sugar and salt and mix well.
  4. Bring the mixture to boil, add the prepared potlis and simmer for about 7 to 10 minutes.
  5. Add the lemon juice and mix well.
  6. Serve hot.