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Shaam Savera

Aug-12-2016
Sonia Shringarpure
30 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Shaam Savera RECIPE

Recipe inspired by Sanjeev Kapoor.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • North Indian
  • Boiling
  • Frying
  • Sauteeing
  • Main Dish

Ingredients Serving: 4

  1. For Koftas--
  2. 3 bunches spinach leaves
  3. 1 cup Grated/crumbled paneer
  4. 1 tsp cumin seeds
  5. 6-8 finely minced/grated garlic cloves
  6. 4 green chillies finely chopped
  7. 3 tbsp Besan (gram flour)
  8. 1/4 cup cornflour
  9. 1/4 tsp turmeric powder
  10. pinch of cardamom powder
  11. 2-3 tbsp oil
  12. Salt to taste
  13. For Gravy--
  14. 2 tbsp butter + 1 tbsp oil
  15. 1 tsp cumin seeds
  16. 1/2" cinnamon
  17. 2-3 slit green chilies
  18. 1 tsp Ginger-garlic paste
  19. 1 large onion grated finely
  20. 4 tsp tomato paste
  21. 1 tsp red chili powder
  22. 1/4 tsp turmeric powder
  23. 1/2 tsp Cardamom powder
  24. 1/4 cup cashews
  25. 1 cup + 1/2 cup milk
  26. 1/4 cup full cream
  27. Salt to taste
  28. 1 tbsp kasoori methi powder

Instructions

  1. For Koftas--Blanch leaves in boiling salted water till just wilted. Drain and immerse container in ice water to stop the cooking process. Drain and squeeze excess moisture from the spinach. Cool thoroughly and make a puree in mixie.
  2. Heat oil in nonstick pan. Add cumin seed, garlic, and green chilies. Sauté. Add gram flour and stir fry for few seconds. Add turmeric powder and stir.
  3. Add spinach and salt to taste. Stir constantly until mixture turns dry and begins to leave the sides of pan. Switch off gas and cool down thoroughly. Make balls of the spinach mixture.
  4. Combine salt and cardamom powder with paneer. Knead well and form balls smaller than spinach balls.
  5. Flatten spinach balls on your palms and place the paneer balls in them. Seal thoroughly. Dust them with cornflour. Shake off excess.
  6. Heat oil in deep bottomed saucepan (enough to deep fry the balls). Deep fry balls for 2-3 minutes on low heat and remove to a plate on absorbent paper. Keep them in warm place.
  7. For Gravy--Soak cashews in 1/2 cup hot milk for 10 minutes. Blend in mixer along with cream till smooth in texture.
  8. Heat skillet with oil and butter. Add cumin seeds, cinnamon, green chilies, and ginger-garlic paste. Sauté for few seconds.
  9. Squeeze onions to get rid of water. Add onions to the pan. Stir fry till lightly colored. Add tomato paste and sauté with little water. Cook till oil separates.
  10. Add all dry masalas and stir well. Add cashew puree and cook on low heat till oil floats. add salt to taste.
  11. Finally, add kasoori methi powder to the gravy and simmer for few seconds. Switch off gas. Remove to serving bowl. Cut spinach balls and place them on the gravy.

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