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Shaam Savera

Aug-13-2016
Tanushree Aich
40 minutes
Prep Time
70 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Shaam Savera RECIPE

This is one of Sanjeev Kapoor's signature dishes, spinach & cottage cheese koftas dunked in a rich creamy gravy.

Recipe Tags

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

Ingredients Serving: 3

  1. For koftas:
  2. Fresh spinach leaves (palak) small bunch
  3. Paneer (cottage cheese) grated 65 grams
  4. Green cardamom powder a pinch
  5. Cumin seeds 1 teaspoon
  6. Garlic finely chopped 10-12 cloves
  7. Green chilli finely chopped 6-7
  8. Gram flour (besan) 4 tablespoons
  9. Turmeric powder 1/4 teaspoon
  10. Cornflour/ corn starch 1/4 cup
  11. Salt to taste
  12. Oil to deep fry + cook
  13. For the Gravy
  14. Onions 2 medium sized, chopped
  15. Tomatoes 2 medium size, chopped
  16. Ginger 1 tbsp
  17. Garlic 3 cloves
  18. Green chillies 1 (add more if you like it hot)
  19. Coriander powder 2 tsp
  20. Red chilli powder 1 tsp
  21. Turmeric powder 1/2 tsp
  22. Garam masala powder 1/2 tsp
  23. Bay leaf 1
  24. Ghee 3 Tbsps
  25. Cumin seeds 1 tsp
  26. Asafetida a pinch
  27. Milk 1/2 cup
  28. Whole cashews 4-5
  29. Water 3/4th cup
  30. Kasoori Methi 1 tbsp
  31. Salt to taste

Instructions

  1. For the Koftas Trim the spinach leaves and blanch them in eight cups of boiling water for two to three minutes. Drain and refresh under cold water.
  2. Squeeze out the excess water, cool and chop finely. Transfer into a deep bowl. In another bowl mash the paneer with a little salt and a pinch of green cardamom powder. Divide into eight equal portions and roll into balls.
  3. Heat two tablespoons oil in a non stick shallow pan, add the cumin seeds, garlic and green chillies and saute. Add the gram flour and continue to saute for one to two minutes. Add the turmeric powder and stir.
  4. Add the spinach and salt, sautee, stirring continuously, until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into eight equal portions.
  5. Take each spinach portion, flatten it on your palm and place a paneer ball in the center. Gather the edges and shape into a ball. Spread the cornstarch in a plate and rolls the stuffed spinach balls in it. Shake
  6. Heat sufficient oil in a kadai. Gently slide in the stuffed spinach balls, two at a time, and deep fry on low heat for two to three minutes or till golden brown. Drain on absorbent paper.
  7. For the gravy In 2 tbsps of preheated ghee, add cumin seeds, asafetida and bayleaf. When it splutters, put garlic and green chillies.
  8. Sautee till garlic turns lightish brown then add onions, little salt and ginger. Cook till onions are lightish brown then add all the masalas except garam masala.
  9. Add tomatoes and cook till oil separates the masala.
  10. Discard bayleaf. When the masala cools down a bit, add milk and water and grind it into a smooth puree with 4-5 cashews.
  11. In the same pan, add one tbsp of ghee.
  12. Now add the puree, kasoori methi and mix well. Bring it to a boil then lower the flame and cook till rawness goes. Check for seasoning.
  13. Now add garam masala. Cook for couple of more minutes.Switch off the flame. Cover the wok with a lid and let it rest for ten mins.
  14. Add the koftas just pre serving & serve hot with roti, naan, parantha whatever you prefer.

Reviews (9)  

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Swati Bhargava
Nov-15-2018
Swati Bhargava   Nov-15-2018

Thx dear i was seeking for dis recipe eagerly my hubby loves it

Aditi Mehta
Nov-05-2016
Aditi Mehta   Nov-05-2016

hi Tanushree Thnk for forwarding such good recipe I tried this it taste awesome my son ate maximum portion of the subji I just made a twist in it instead of spinach I used fenugreek leaves they taste very nice Thnk once again

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