As a kid i had been fond of paneer a lot and my love for it is still not over :p One of my most favorite childhood recipe made by my mom is Shaam Savera. Honestly i never knew this name till i came acroos Sanjeev Kapoor’s recipe. My mom use to call it as palak paneer kofta. But after coming across Shaam Savera i realized the significance of it and the very beautiful reason behind the naming of this dish. Shaam in hindi means Evening and Savera in Hindi means Morning. Now as you see both paneer and spinach coating when cut into half, hence the outer covering is Shaam and the inner white filling is Savera… How beautiful can this be!
So when Shaan Savera is dunked in the rich and creamy makhni gravy it actually has to become a signature dish. So let us quickly check out the ingredients required and also the method of making both the koftas and the gravy.
Prep Time | 30 minutes |
Cook Time | 20 minutes |
Servings |
serving
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- 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
- 2 Onions
- 2 Tomato
- 2 Green chili
- 1/2 cup Cashew
- 2 tbsp Melon seeds / Magaz
- 4 Garlic - buds
- 1/2 inch Ginger
- 2 Bay leaf
- 1 inch Cinnamon
- 1/2 tsp Cardamom powder
- 2 tsp chili powder Red
- 2 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1 tsp Garam masala powder
- 1 tsp chili powder Kashmiri red (for color)
- 2 tbsp coriander Fresh
- Salt - as needed
- 4 tbsp Butter Oil/
- 2 tbsp Fresh cream - [optional]
Ingredients
For Kofta :
For Curry :
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- Blanch spinach leaves and drain water and keep aside to cool.
- Once the spinach is completely cool, chop them finely on your chopping board.
- 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.
- Add red chili powder, cumin powder and salt and saute everything nicely.
- Now add the chickpea flour/ besan and stir. Turn off the gas and let the mix cool completely.
- Meanwhile take fresh paneer and mash it with your palm to avoid lumps.
- Make lemon sized balls and keep aside.
- 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.
- Similarly make rest of the koftas and keep aside.
- Heat the panniyaram pan and brush it with oil. Place the koftas in each section and fry them from all sides.
- Transfer the koftas on a kitchen towel and keep aside till we prepare the curry.
- Blanch cashews and melon seeds and keep aside. Grind them to make a fine paste.
- Chop onions and tomatoes and saute them separately and keep aside to cool.
- Grind tomato and onion in a mixer grinder to make a fine paste.
- 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.
- Now pour in the onion and tomato paste and mix well. Cook for 7-8 mins in medium flame.
- Now add the cashew and melon seed paste and mix all together.
- 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.
- 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.
- Adjust salt and sprinkle little cardamom powder and mix well. Add chopped coriander and swirl in some cream if you want.
- Take a serving bowl and pour the makhni gravy into it.
- Take the kofta balls and cut it into half and place them on the curry.
- Serve hot with lachha paratha or butter naan.
If you liked this recipe, then please drop your valuable feedback in comments below .
Love : Shaheen