You are here: Home > Course > Main Course > One Dish Vegetarian Meals > Stuffed Paneer Palak Potli in Coconut Curry Stuffed Paneer Palak Potli in Coconut Curry by Tarla Dalal Potli basically means pack, and that is exactly what is done in this recipe! A succulent paneer mixture is packed inside pleasant green-coloured potlis made of whole wheat flour and spinach puree. These precious packets are then cooked in a delicious coconut milk curry, which is excitingly flavoured with whole spices. Despite the exotic aura about this dish, it is surprisingly easy to prepare. A short cooking time and a simple procedure together with a lot of creativity gives you fabulous Stuffed Paneer Palak Potli in Coconut Curry! You can enjoy this dish as it is, but you could also serve with it Pulaos or Biryanis for a complete meal experience. 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How to make Stuffed Paneer Palak Potli in Coconut Curry Tags One Dish Vegetarian MealsSabzis with GraviesIndian PartyNon-stick Pan Preparation Time: 15 mins Cooking Time: 10 mins Total Time: 25 mins 4Makes 4 servings Show me for servings Ingredients For The Palak Potlis1/4 cup spinach (palak) purée1/2 cup whole wheat flour (gehun ka atta)1 tsp oil salt to taste whole wheat flour (gehun ka atta) for rollingTo Be Mixed Into A Paneer Stuffing (for The Palak Potlis)1/2 cup crumbled paneer (cottage cheese)1/4 cup chopped coriander (dhania)1 tsp finely chopped green chillies salt to tasteFor The Coconut Curry2 cups coconut milk (nariyal ka doodh)1 tbsp oil1 tsp cumin seeds (jeera)1 small stick cinnamon (dalchini)2 cardamoms2 cloves (lavang/laung)4 to 6 curry leaves (kadi patta)2 tsp ginger-green chilli paste1/2 tsp sugar salt to taste Method For the palak potlisFor the palak potlisCombine all the ingredients in a deep bowl and knead into a semi-soft dough without using water.Divide the dough into 15 equal portions and roll out each portion into a 75 mm. (3") diameter circle using a little whole wheat flour for rolling.Place 2 tsp of the paneer stuffing in the centre of each circle, bring the edges together and seal them to make potlis (i. e. Money bags). Keep aside.For the coconut sauceFor the coconut sauceHeat the oil in a deep non-stick pan, add the cumin seeds, cinnamon, cardamom, cloves and curry leaves and sauté on a medium flame for a few seconds.Add the ginger-green chilli paste and sauté on a medium flame for a few more seconds.Add the coconut milk, sugar and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the prepared palak potlis, mix gently and cook on a medium flame for 6 to 7 minutes or till the potlis are cooked well, while stirring occasionally.Serve immediately. Nutrient values per servingEnergy531 calProtein8.4 gCarbohydrates23 gFiber12.3 gFat45.1 gCholesterol0 mgVitamin A1170.8 mcgVitamin B1-0.1 mgVitamin B20 mgVitamin B31.2 mgVitamin C8.2 mgFolic Acid36.4 mcgCalcium121.3 mgIron2.3 mgMagnesium0 mgPhosphorus0 mgSodium13.6 mgPotassium81.4 mgZinc0.4 mg