Some recipes are just too tempting to be tried and this is one of them. I had seen this in chef Sanjeev kapoor's show and I so wanted to try this signature dish of his. Presenting, "SHAAM SAVERA"... Paneer stuffed spinach koftas, cooked in makhni gravy.. spicy, tangy and absolute yum..
5 from 1 vote
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Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Spicy
Servings 4

Ingredients
 

  • 2 leaves Spinach or koftas for the koftas
  • 1/2 cup Paneer
  • 1/8 tsp Cardamom Powder th
  • 1-2 tsp Salt or as per taste
  • 1/2 tsp Cumin Seeds
  • Green Chillies chopped - 1
  • 2 tbsp Besan
  • 1/4 tsp Turmeric Powder th
  • 1 cup Tomato Puree or gravy for the gravy
  • Green Chillies chopped - 2
  • 1 tsp Ginger Paste
  • 3 tbsp Butter
  • 1/2 tsp red chili powder
  • 1 tsp Kasuri Methi roasted
  • 1-2 tsp Salt or as per taste
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Instructions
 

  • To make the koftas, chop the spinach leaves and blanch them in hot water. Drain them and wash them in cold water. Drain and keep aside.
  • Now heat a pan with little oil, add the cumin seeds and then the chopped chillies.
  • Mix and saute till the besan is cooked and leaves the sides of the pan.Then add the spinach leaves and cook till done. Keep aside.
  • Now add the turmeric powder.Stir and add the besan followed by salt.
  • Now crumble the Paneer and cardamom powder, salt. Mix and make 8 equal sized balls out of it.
  • Now make 8 balls out of the spinach mix and stuff each one with the Paneer balls and reshape them.
  • Dust them in cornflour and deep fry them. Keep aside.Now to make the gravy, heat a heavy bottomed kadhai with butter.
  • Add the tomato puree, salt and all the powdered masalas. (While making the puree, blend the blanched tomatoes with the ginger and green chillies).
  • Cook till the masala is done and leaves the sides.Now add some water and salt to make the gravy.
  • Once it comes up to boil and then add the roasted kasuri methi. Now cut the koftas into halves and place them into the gravy to serve.
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5 from 1 vote
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Sreemoyee Bhattacharjee
Sreemoyee Bhattacharjee

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