Shaam Savera | How to make Shaam Savera

By Sonia Shringarpure  |  12th Aug 2016  |  
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  • Shaam Savera, How to make Shaam Savera
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About Shaam Savera Recipe

Recipe inspired by Sanjeev Kapoor.

Shaam Savera is a delicious dish which is enjoyed by the people of every age group. The recipe by Sonia Shringarpure teaches how to make Shaam Savera step by step in detail. This makes it easy to cook Shaam Savera in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Shaam Savera at home. This amazing and mouthwatering Shaam Savera takes 30 minutes for the preparation and 45 minutes for cooking. The aroma of this Shaam Savera is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Shaam Savera is a good option for you. The flavour of Shaam Savera is palatable and you will enjoy each and every bite of this. Try this Shaam Savera and impress your family and friends.

Shaam Savera

Ingredients to make Shaam Savera

  • For Koftas--
  • 3 bunches spinach leaves
  • 1 cup Grated/crumbled paneer
  • 1 tsp cumin seeds
  • 6-8 finely minced/grated garlic cloves
  • 4 green chillies finely chopped
  • 3 tbsp Besan (gram flour)
  • 1/4 cup cornflour
  • 1/4 tsp turmeric powder
  • pinch of cardamom powder
  • 2-3 tbsp oil
  • salt to taste
  • For Gravy--
  • 2 tbsp butter + 1 tbsp oil
  • 1 tsp cumin seeds
  • 1/2" cinnamon
  • 2-3 slit green chilies
  • 1 tsp Ginger-garlic paste
  • 1 large onion grated finely
  • 4 tsp tomato paste
  • 1 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp cardamom powder
  • 1/4 cup cashews
  • 1 cup + 1/2 cup milk
  • 1/4 cup full cream
  • salt to taste
  • 1 tbsp kasoori methi powder

How to make Shaam Savera

  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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