Shaam Savera: Paneer-Stuffed Spinach Kofta in Creamy Makhani Gravy
1 hour 20 minutes
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About Shaam Savera: Paneer-Stuffed Spinach Kofta in Creamy Makhani Gravy
Experience the irresistible Shaam Savera, a culinary masterpiece inspired by Chef Sanjeev Kapoor. This recipe features succulent paneer-stuffed spinach koftas simmered in a rich, aromatic makhni gravy. Each bite is a burst of vibrant Indian flavors, a delightful blend of spinach, paneer, and warming spices.The vibrant green koftas are carefully crafted, ensuring a perfect balance of textures and tastes. The creamy makhni sauce, infused with cardamom, cumin, and a touch of chili, elevates this dish to a truly special experience. Perfect for impressing family and friends, Shaam Savera is a celebration of classic Indian cuisine.Recreate this iconic dish in your own kitchen and savor the authentic taste of India. This recipe is a must-try for both experienced cooks and those new to Indian cooking.
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Recipe Time & More
Prep30 minutes
Cook50 minutes
Total1 hour 20 minutes
Ingredients
- 2 leaves Spinach or koftas for the koftas
- 1/2 cup Cottage Cheese paneer
- 1/8 tsp Cardamom powder, elaichi, th
- 1.5 tsp Salt or as per taste
- 1/2 tsp Cumin seeds
- Chili chopped - 1, green
- 2 tbsp Gram Flour besan
- 1/4 tsp Turmeric powder, haldi, th
- 1 cup Tomato Puree or gravy for the gravy
- Chili chopped - 2, green
- 1 tsp Ginger paste
- 3 tbsp Butter
- 1/2 tsp Chili Powder red
- 1 tsp Fenugreek leaves, kasuri methi, roasted
- 1.5 tsp Salt or as per taste
Instructions
Prepare the Spinach Kofta Mixture
- Blanch the spinach leaves in boiling water, then immediately plunge into ice water to retain color. Squeeze out excess water and finely chop.
- Heat oil in a pan, add cumin seeds, and sauté until fragrant. Add finely chopped green chilies and sauté briefly.
- Add chickpea flour and turmeric powder. Cook, stirring constantly, until the flour is lightly browned and fragrant.
- Stir in the chopped spinach, salt, and cook until the spinach is wilted but still retains some texture. Set aside to cool.
Prepare the Paneer Filling
- Crumble the paneer in a bowl. Add cardamom powder and salt. Mix well.
- Shape the paneer mixture into 8 small balls.
Assemble and Fry the Koftas
- Shape the cooled spinach mixture into 8 slightly larger balls. Flatten each ball, place a paneer ball in the center, and seal it completely, forming a smooth, round kofta.
- Dust the koftas in cornflour.
- Deep fry the koftas in hot oil until golden brown and crispy. Remove and drain on paper towels.
Prepare the Makhani Gravy
- In a heavy-bottomed pan or kadhai, heat butter. Add the tomato puree, finely chopped green chilies, and ginger paste.
- Sauté until the mixture thickens slightly and oil starts to separate from the sides.
- Stir in red chili powder and salt. Cook for a few minutes, stirring constantly.
- Add water to achieve your desired gravy consistency. Bring to a simmer.
- Stir in the roasted kasuri methi. Gently add the fried koftas to the gravy, ensuring they are well coated. Simmer for 5-7 minutes to allow the flavors to meld.
- Serve hot with naan or rice.
Recipe Notes
Expert Tips for Perfect Shaam Savera:
- For extra vibrant green koftas, use fresh, young spinach leaves.
- Don't overcrowd the pan when deep-frying the koftas; fry them in batches for even browning and crispiness.
- Adjust the amount of red chili powder to your preferred spice level.
- For a richer gravy, you can add a tablespoon of cream or cashew paste at the end.
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Recipe Nutrition
Calories: 125kcalCarbohydrates: 6gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 1710mgFiber: 1gSugar: 2g
Sreemoyee Bhattacharjee
Articles: 103
3 Comments
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This looks so good! Can’t wait to cook it.
This looks so inviting! Thank you.
This looks perfect! Thanks for posting.