Paneer Potli and Curry
by sumagandlur

This recipe has been viewed 6947 times

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

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

Method
For the palak potlis

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

For the coconut sauce

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