Name: Shaam savera recipe by Ankita Agarwal at BetterButter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: For koftas; Spinach 300 gm/ 10 oz; 1/4 tsp Salt; 1/4 tsp green chili paste; 1/4 tsp Ginger paste; 2 tbsp Corn starch/ corn flour; 1 cup grated paneer; A pinch of salt; A pinch of Cardamom powder; oil for frying koftas; FOR CURRY; 3 Tomatoes; 6-8 cashews; 1 green chili; A small piece of ginger; Salt to taste; 1/4 cup of cream or as needed; 1/2 Tsp Kashmiri Red chili Powder; 1/2 tsp coriander powder; 1 tsp Roasted garam masala powder; 2 tbsp Oil; 1 1/2 tsp sugar/honey or as needed; A pinch of cardamom powder; 1 tbsp corn starch/corn flour; 2-3 cups of water or as needed

Ingredients Serving: 4

For koftas
Spinach 300 gm/ 10 oz
1/4 tsp Salt
1/4 tsp green chili paste
1/4 tsp Ginger paste
2 tbsp Corn starch/ corn flour
1 cup grated paneer
A pinch of salt
A pinch of Cardamom powder
oil for frying koftas
FOR CURRY
3 Tomatoes
6-8 cashews
1 green chili
A small piece of ginger
Salt to taste
1/4 cup of cream or as needed
1/2 Tsp Kashmiri Red chili Powder
1/2 tsp coriander powder
1 tsp Roasted garam masala powder
2 tbsp Oil
1 1/2 tsp sugar/honey or as needed
A pinch of cardamom powder
1 tbsp corn starch/corn flour
2-3 cups of water or as needed

Instructions

Spinach Koftas (Stuffed from paneer) For Outer Layer Blanching Process
Wash Spinach in water to get rid of dirt. Boiled the water, Add spinach for 2 minutes. Turn off the gas. Then Keep the Spinach in cold water (Icey water) Cold water help to retain green color of Spinach
Now Squeeze Spinach as much as you can do. This step is very important, If spinach have water then it will be very difficult to make koftas. You can use muslin cloth, or just press between your palm. After Squeezing ,
Blend Spinach in blender(without water) or just do finely chopped. Now add 2 tbsp Corn starch and pinch of salt, 1/2 tbsp green chili paste and mix well. Now your Spinach is ready to make koftas. now divide into five parts and make balls.
For Inner layer In a bowl, add grated paneer, pinch of salt and a pinch of cardamom powder. Mix well. Make the 5 paneer small ball or which can be fit into Spinach balls.
Now take one spinach ball , flatten it and put one paneer ball and wrap from all the side and make round ball. (Wrap carefully, stuffing should not come outside). Repeat the process with other balls. Now Koftas are ready.
Heat oil in a pan/kadai for frying the koftas, you can use appe pan also for healthy option. Oil should be medium hot.
Tip -- Before frying koftas , first thing when your oil is hot then drop little ball of Spinach mixture or one small kofta and see that it is frying well or not . if it is spreading that means koftas are not ready to fry.
You can do one thing here , just take some corn flour/corn starch and roll your koftas and then fry the koftas.
Fry koftas on medium heat so it can cook evenly and properly . Keep it aside on tissue paper.
Gravy time :- Heat one tablespoon oil in a pan. Add chopped Tomatoes, cashews and 1 chopped green chili and 1/2 tsp ginger paste. and cooked til they turn tender . it will take around 6-8 minutes. Keep stirring in between .
Turn off the gas and let the mixture cool down. Add this mixture into a blender and make a smooth puree, you can add some water as needed to make smooth puree. Heat oil in pan. Add red chili powder, coriander powder, garam masala powder)
Add puree and 1/2 cup of water and mix well.. cook it for 6-8 minutes on medium gas. Add 1 cups of water or as needed mix 1 tbsp corn starch/corn flour with 1/4 cup of water and add into puree. Cook it for 2-3minutes.
Add sugar and cardamom powder . Add 1/4 cup cream and mix well. cook it for 1-2 minutes and turn off the gas cover it with the lid.
Halves the koftas and put them on the top of gravy. (that's why gravy should little thick, it the consistency of gravy is not proper then koftas will sink). Do not boil koftas in the gravy as they are liable to break .
Serve hot with naan or chapati or parantha. Garnish with some cream.

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