Shaam Savera | How to make Shaam Savera

By Tanushree Aich  |  13th Aug 2016  |  
4.5 from 8 reviews Rate It!
  • Shaam Savera, How to make Shaam Savera
Shaam Saveraby Tanushree Aich
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About Shaam Savera Recipe

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

Shaam Savera is one dish which makes its accompaniments tastier. With the right mix of flavours, Shaam Savera has always been everyone's favourite. This recipe by Tanushree Aich is the perfect one to try at home for your family. The Shaam Savera recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Shaam Savera is 40 minutes and the time taken for cooking is 70 minutes. This is recipe of Shaam Savera is perfect to serve 3 people. Shaam Savera is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Shaam Savera. So do try it next time and share your experience of cooking Shaam Savera by commenting on this page below!

Shaam Savera

Ingredients to make Shaam Savera

  • For koftas:
  • Fresh spinach leaves (palak) small bunch
  • Paneer (cottage cheese) grated 65 grams
  • Green cardamom powder a pinch
  • cumin seeds 1 teaspoon
  • garlic finely chopped 10-12 cloves
  • Green chilli finely chopped 6-7
  • gram flour (besan) 4 tablespoons
  • turmeric powder 1/4 teaspoon
  • cornflour/ corn starch 1/4 cup
  • salt to taste
  • oil to deep fry + cook
  • For the Gravy
  • onions 2 medium sized, chopped
  • tomatoes 2 medium size, chopped
  • ginger 1 tbsp
  • garlic 3 cloves
  • Green chillies 1 (add more if you like it hot)
  • coriander powder 2 tsp
  • Red chilli powder 1 tsp
  • turmeric powder 1/2 tsp
  • Garam masala powder 1/2 tsp
  • bay leaf 1
  • ghee 3 Tbsps
  • cumin seeds 1 tsp
  • Asafetida a pinch
  • Milk 1/2 cup
  • Whole cashews 4-5
  • water 3/4th cup
  • Kasoori methi 1 tbsp
  • salt to taste

How to make Shaam Savera

  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.

My Tip:

For calorie conscious people, the koftas can be shallow fried in the appam patra too

Reviews for Shaam Savera (8)

Aditi Mehta2 years ago

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

Shaneela Mehar2 years ago

awesome recipe... :blush:

Nisha Virwani2 years ago


khushboo BArdiya2 years ago

superhero recipe

Jashan Jandu2 years ago


Harshal sood2 years ago


Khyati Dave2 years ago


Chandrika Karnam2 years ago