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.
Stuffed Paneer Palak Potli in Coconut Curry recipe - How to make Stuffed Paneer Palak Potli in Coconut Curry
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Palak Potlis
1/4 cup spinach (palak) purée
1/2 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling
To 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 taste
For The Coconut Curry
2 cups coconut milk (nariyal ka doodh)
1 tbsp oil
1 tsp cumin seeds (jeera)
1 small stick cinnamon (dalchini)
2 cardamoms
2 cloves (lavang/laung)
4 to 6 curry leaves (kadi patta)
2 tsp ginger-green chilli paste
1/2 tsp sugar
salt to taste
For the palak potlis
- For the palak potlis
- Combine 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 sauce
- For the coconut sauce
- Heat 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.
| Energy | 531 cal |
| Protein | 8.4 g |
| Carbohydrates | 23 g |
| Fiber | 12.3 g |
| Fat | 45.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 1170.8 mcg |
| Vitamin B1 | -0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 8.2 mg |
| Folic Acid | 36.4 mcg |
| Calcium | 121.3 mg |
| Iron | 2.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 13.6 mg |
| Potassium | 81.4 mg |
| Zinc | 0.4 mg |
I am not a huge fan of coconut milk, but i really loved this recipe. The tempering adds a nice flavour to the coconut curry that is prepared. The stuffing of the potlis is so simple and quick. It tastes delicious. When the potlis are cooked in the coconut curry, both the curry and potli blends really well.; Just an amazing way to use coconut milk.