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Shaam Savera Kofta Recipe

'Shaam Savera' is a signature recipe of Chef Sanjeev Kapoor. The rich green kofta (Shaam) stuffed with paneer (savera) looks beautiful on silky smooth, aromatic orange gravy. Shaam savera recipe is best made on a special occasion or for a weekend meal. Green kofta stuffed with paneer in makhani gravy is best served with chapatis, phulkas, naan or tandoori roti. You can also serve with jeera rice or pulao.

  • Prep time:
  • 10 Minutes
  • cook time:
  • 30 Minutes
  • serves:
  • 4

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Vegetarian

Level : Moderate

Cuisine : Indian

Course : Mains

Tags

  • @Gravies&Curries
Ingredients

Ingredients For Shaam Savera Kofta Recipe

Methods
  • 1. Blanch spinach. To do so, heat water, once it comes to a boil, add cleaned spinach leaves. Boil it uncovered for 3 minutes. Turn off the heat, drain the water and transfer spinach into a bowl of ice cold water. Drain all the water after a few minutes and squeeze the spinach to remove any excess water. Roughly chop the blanched spinach.
  • 2. Heat 1 tablespoon oil in a pan, add the cumin seeds saute it for a minute. Add ginger-garlic and saute for 30 seconds. Add gram flour. Saute it for 2-3 minutes. Add the blanched spinach, salt, and continue sauteing for a couple of more minutes, until the raw aroma of gram flour goes away.
  • 3. Once done, remove it on a plate and keep it aside to cool down. Once it is cools, divide into about 10 golf ball sized portions.
  • 4. Take paneer in a bowl, add salt and a pinch of cardamom powder, Mix well. Form about 10 marble sized balls.
  • 5. Take one of the spinach mixture ball, flatten it between palms, expand it from the sides using fingers, place the paneer ball in between, close the spinach mixture into a ball again, making sure none of the sides are open.
  • 6. Roll the kofta into corn starch mixture, and then dust off excess corn starch from the kofta.
  • 7. Heat oil for frying. When the oil is hot, gently put a kofta inside. fry it for a couple of minutes on all sides.
  • 8. Once the koftas are ready. Keep it aside.
  • 9. For gravy: Heat butter. Add the whole spices. Saute for a minute. Add ginger garlic paste, onion paste and saute for 5 minutes. Add tomato paste saute for 3 minutes. Add salt, turmeric powder, red chili powder, garam masala. Stir and let it cook for another about 7 minutes on medium heat.
  • 10. Add honey, kasuri methi and mix well.
  • 11. Add fresh cream and let it simmer for 2 minutes.
  • 12. To assemble, cut the kofta spheres into two, using a knife. Pour a couple of ladles of gravy in a deep bottomed plate, arrange the koftas with cut side up. Garnish with heavy cream and coriander leaves and enjoy.

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