In a pot on medium heat add the stock or water and let it boil for few minutes.

In an instant pot, heat up some butter on saute mode. Add garlic and chopped onions, cook it for few minutes. Add rice and saute it for few minutes until the rice looks slightly crispy.

Add the wine and let it simmer for few seconds, as soon as wine evaporates add the seasonings garam masala, Italian seasonings, salt, black pepper, chili flakes, and hot stock or water that we boiled, whatever you are using. Add spinach puree and grated paneer too.

Turn the saute mode off and set the manual button for 5 minutes high pressure. Let it sit for 5 more minutes and then release the pressure and open the pot. Add the grated parmesan cheese and mix everything well.

Remove risotto in a plate/tray and let it cool down completely before moving to next step.

Divide risotto using a scoop, into equal portions. Take 1 portion of risotto in your palm, flatten it out to make a little well. Place the mozzarella in the center and close it and make a ball out of it. You can take little more rice to cover up if needed. The filling in the center should be sealed properly. It should not ooze out.

Easiest way to make a ball, is to fold the rice ball into half once you stuff the cheese, and then try to roll it into a ball shape.

Repeat with rest of the rice. Depending on the size you can get up to 10-15. Roll them in egg white (slightly beaten with fork) OR in a mixture of flour and water (like a slurry) and later with clean hands roll them in breadcrumbs. Use one hand for the flour/water mix and other for breadcrumbs so that you are not mixing up the wet and dry coating.

In a pot heat some oil on medium high for frying. Once the oil is hot, add rice balls and fry them; turning often so they cook on all sides until they are brown.

Remove them on a paper towel lined tray to soak up extra oil. Finish frying the rest of them.

Serve them with a side of makhani sauce or marinara sauce and garnish them with some parmesan cheese. They will taste better when they are hot, as the cheese in the center is melty. They can easily be reheated in an oven at 200 F for 10 minutes or in an air fryer.