Name: Shaam savera kofta recipe by Krupa Shah at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 5
Ingredients: For the Koftas:; Outer layer-; 3 big sized boiled potatoes; Salt to taste; 1 tsp cumin seed powder; 2 tsp Corn flour; Inner layer -; 80 gram paneer; 1/2 boiled beetroot; Salt to taste; 1 tsp kashmiri red chilli powder; 1&1/2 tsp corn flour; Oil for frying the koftas; For Tempering:; 2 tbsp Oil; 2 tbsp homemade ghee; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 1 bay leaf; 2 small cinnamon sticks; FOR GRAVY:; 2 big onions; 1/3 cup cashews; 2 green chillies; 5-6 garlic cloves; 1" piece of Ginger; 1 tsp poppy seeds soaked in water for 20 minutes; Fresh puree of 3 tomatoes; Dry masalas:; Pinch asafoetida

ABOUT Shaam savera kofta RECIPE

In this recipe i have made changes in my own way. Have changed the colour of the layers of the kofta. Outer layer is of potatoes only and inner layer is of paneer with beetroot. Have served the koftas with puris.

Ingredients Serving: 5

For the Koftas:
Outer layer-
3 big sized boiled potatoes
Salt to taste
1 tsp cumin seed powder
2 tsp Corn flour
Inner layer -
80 gram paneer
1/2 boiled beetroot
Salt to taste
1 tsp kashmiri red chilli powder
1&1/2 tsp corn flour
Oil for frying the koftas
For Tempering:
2 tbsp Oil
2 tbsp homemade ghee
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 bay leaf
2 small cinnamon sticks
FOR GRAVY:
2 big onions
1/3 cup cashews
2 green chillies
5-6 garlic cloves
1" piece of Ginger
1 tsp poppy seeds soaked in water for 20 minutes
Fresh puree of 3 tomatoes
Dry masalas:
Pinch asafoetida
1 tsp turmeric powder
2 tsp kasmiri red chilli powder
2 tsp garam masala
1 tsp Cardamom and Nutmeg powder
Salt to taste

Instructions

For the koftas:
For the outer layer- smash the boiled potatoes properly. Now add salt, cumin powder and corn flour. Mix everything properly.
For the inner layer- smash the paneer, grate the beetroot finely. Now add the salt, chilli powder and corn flour. Mix everything properly.
Make small balls of the inner layer.
Cover the small balls with potato layer and make koftas from them.
Now deep fry the koftas in oil at medium flame.
Let the koftas cool down.
For the gravy: heat oil and ghee in a pan and add all the ingredients for tempering to it.
In a mixture jar, grind onions, green chillies, ginger, garlic, cashews and poppy seeds.
Add some water and grind it to make smooth paste.
When mustard seeds start crackling add the above white paste.
While this paste is being cooked make tomato puree.
Add the puree to the white paste after later start leaving oil on the sides or has shine.
Now add all the dry masalas and salt to taste and let the gravy cook for 10-15 minutes.
Assembling the recipe: Cut the fried koftas into half.
In a serving plate first place the gravy then place the cut koftas above it.
Serve the Shaam savera koftas with puri or parathas.

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