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Print Recipe
 SHAAM SAVERA | HIDDEN COTTAGE CHEESE & SPINACH DUMPLINGS IN MAKHNI GRAVY
Course main course
Cuisine north indian
Prep Time 		30 minutes

Cook Time 		20 minutes
Servings
serving
Ingredients
For Kofta :
  • 200 gms Cottage Cheese Paneer /
  • 1 cup Spinach
  • 2 tbsp Chickpea flour Besan /
  • 1/2 tsp Cumin powder
  • 1/2 tsp chili powder Red
  • Salt – as needed
  • 2 tbsp Oil
For Curry :
Course main course
Cuisine north indian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
For Kofta :
  • 200 gms Cottage Cheese Paneer /
  • 1 cup Spinach
  • 2 tbsp Chickpea flour Besan /
  • 1/2 tsp Cumin powder
  • 1/2 tsp chili powder Red
  • Salt – as needed
  • 2 tbsp Oil
For Curry :
Instructions
Making Shaam Savera Kofta :
  1. Blanch spinach leaves and drain water and keep aside to cool.
  2. Once the spinach is completely cool, chop them finely on your chopping board.
  3. Heat a non stick wok and grease it with 1 tsp oil. Now add the chopped spinach and keep stirring to evaporate the moisture from the spinach.
  4. Add red chili powder, cumin powder and salt and saute everything nicely.
  5. Now add the chickpea flour/ besan and stir. Turn off the gas and let the mix cool completely.
  6. Meanwhile take fresh paneer and mash it with your palm to avoid lumps.
  7. Make lemon sized balls and keep aside.
  8. Pinch the spinach mix and shape it a disk with your hand. Place one paneer ball in the center and cover it with spinach mix from all sides.
  9. Similarly make rest of the koftas and keep aside.
  10. Heat the panniyaram pan and brush it with oil. Place the koftas in each section and fry them from all sides.
  11. Transfer the koftas on a kitchen towel and keep aside till we prepare the curry.
Making Tomato Makhni Gravy :
  1. Blanch cashews and melon seeds and keep aside. Grind them to make a fine paste.
  2. Chop onions and tomatoes and saute them separately and keep aside to cool.
  3. Grind tomato and onion in a mixer grinder to make a fine paste.
  4. Heat oil/butter in a wok and add bay leaf and cinnamon stick. Now add minced ginger and garlic and fry them till golden in color.
  5. Now pour in the onion and tomato paste and mix well. Cook for 7-8 mins in medium flame.
  6. Now add the cashew and melon seed paste and mix all together.
  7. Add red chili powder, kashmiri red chili powder and coriander powder and fry everything on medium to high flames till the oil starts leaving from sides. You can adjust the oil if required.
  8. If you find the masala sticking to the bottom of the wok, add little water to make a thick curry, stir and close the lid and cook for another few minutes.
  9. Adjust salt and sprinkle little cardamom powder and mix well. Add chopped coriander and swirl in some cream if you want.
Serving :
  1. Take a serving bowl and pour the makhni gravy into it.
  2. Take the kofta balls and cut it into half and place them on the curry.
  3. Serve hot with lachha paratha or butter naan.
Recipe Notes

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Love : Shaheen

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