Sham savera (cottage cheese dumplings in spinach balls )

Wash the spinach leaves and blanch them in ten cups of boiling water for two to three minutes. Drain and refresh under cold water. Squeeze out the excess water and cool.Transfer into a deep bowl.

In another bowl mash the paneer with a little salt and a pinch of green cardamom powder. Divide into equal portions and roll into balls.

Heat two tablespoons oil in a non stick 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.

Add the spinach and salt saute, stirring continuously, until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into equal portions.

Heat oil in a deep pan to fry koftas.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.

Heat butter in a pan. Puree the tomatoes till smooth. Saute puree in butter till fat releases. Add ginger garlic paste and saute again. Add all spices and cardamom.

Add the dried fenugreek leaves and honey to the gravy. Stir and cook for five minutes more. Add the cream and cook for two minutes more. Gravy is ready .

Pour the makhni gravy into a serving bowl, halve the koftas and place on the gravy. Garnish with cream and slit chilly. Serve immediately.

Serve with naan, chapati, rice or with parantha.