Shaam Savera is a signature recipe of Chef Sanjeev Kapoor. Its Palak(Spinach) Paneer(Cottage cheese) koftas in a rich creamy tomato gravy.
I made this curry first time and did lot's of modification to suit my taste. Hope you will like this modified version of kofta curry. :) You can check out original recipe here.
Ingredients:
For Kofta (Spinach and Cottage cheese balls):
For Spinach coating
3 cup Spinach
1 tbsp Chickpeas flour(besan)
1 tbsp Rice flour or Corn flour
2 Garlic pods(finely chopped)
2 Chile(finely chopped)
Salt to taste
For Paneer Balls Filling
1 cup Paneer(Cottage Cheese)(grated or mashed)
1 tsp Cumin seeds
1 tsp black pepper powder
Salt to taste
For Tomato Gravy:
5 Tomatoes(chopped)(about 3-4 cups)
3 green cardamom
2 tbsp garlic-ginger paste
1 tbsp Red chili powder(Kashmiri or degi)
1-2 green chilies(finely chopped)
1 tsp Garam Masala
1/2 tsp Turmeric powder
1 tbsp Kasoori Methi / Dry fenugreek leaves
1 tbsp Oil
1 tbsp Butter
1-2 tbsp Honey
1/4 cup Milk
1/4 cup Heavy cream
Salt to taste
Method:
Spinach and Cottage Koftas:
1. Cook the spinach in a boiling water for about 2-3 minutes and quickly transfer into cold bath to retain green color and squeeze out all water and nicely chop.
2. Heat 1 tsp of oil in a pan. Add chopped garlic, chili. Roast for few seconds. Now add cooked spinach, chickpeas flour and salt to taste. Saute till all remaining moisture evaporates about 3-5 minutes. Keep stirring continuously.
3. Let it cool down completely. Now add rice flour or corn flour(I used corn flour) this prevent from breaking koftas while frying and mix well. Keep it aside.
4. For filling, grate or crumble paneer, add cumin seeds, black pepper powder and salt to taste. Mix this up really well. Make approximate 1 inch diameter balls out of it and keep them aside.
5. For Making Kofta, grease your palm little oil. Take some spinach mixture on your palm and flatten it little bit. Place paneer ball on it and cover it nicely with spinach mixture. Follow the same procedure and make all the koftas.
6. Deep fry all koftas for 1-2 minutes otherwise green color of spinach will change. Drain and keep on paper towel.(see note)
Tomato Gravy:
1. Blend tomatoes in a blender into smooth puree. Heat 1 tbsp oil and 1 tbsp of butter in a pan. Add green cardamom, ginger and garlic paste, chopped green chilies and kashmiri or degi red chili powder. Saute for a minutes or two.(see note)
2. Add tomato puree and cook till they turn tender about 7-8 minutes. Keep stirring in between.
3. Once gravy thickens, add garam masala, turmeric powder, crushed kasoori methi and salt. Mix well, cook further for 1 or two minutes.
4. Add heavy cream, milk and Honey and mix well. Reduce the heat and allow curry to simmer on low heat for about 5-6 minutes.
5. Cut the koftas carefully into half, put them in a gravy.
6. Serve hot with any Indian flat bread, variety for rice.
Note:
1. If like crispy koftas, fry little more until they turn into golden brown color about 4-5 minutes.
2. Adding kashmiri red chili powder give vibrant red color to gravy.
3. Can add onion paste to gravy also give nice taste.
Ingredients:
For Kofta (Spinach and Cottage cheese balls):
For Spinach coating
3 cup Spinach
1 tbsp Chickpeas flour(besan)
1 tbsp Rice flour or Corn flour
2 Garlic pods(finely chopped)
2 Chile(finely chopped)
Salt to taste
For Paneer Balls Filling
1 cup Paneer(Cottage Cheese)(grated or mashed)
1 tsp Cumin seeds
1 tsp black pepper powder
Salt to taste
For Tomato Gravy:
5 Tomatoes(chopped)(about 3-4 cups)
3 green cardamom
2 tbsp garlic-ginger paste
1 tbsp Red chili powder(Kashmiri or degi)
1-2 green chilies(finely chopped)
1 tsp Garam Masala
1/2 tsp Turmeric powder
1 tbsp Kasoori Methi / Dry fenugreek leaves
1 tbsp Oil
1 tbsp Butter
1-2 tbsp Honey
1/4 cup Milk
1/4 cup Heavy cream
Salt to taste
Method:
Spinach and Cottage Koftas:
1. Cook the spinach in a boiling water for about 2-3 minutes and quickly transfer into cold bath to retain green color and squeeze out all water and nicely chop.
2. Heat 1 tsp of oil in a pan. Add chopped garlic, chili. Roast for few seconds. Now add cooked spinach, chickpeas flour and salt to taste. Saute till all remaining moisture evaporates about 3-5 minutes. Keep stirring continuously.
3. Let it cool down completely. Now add rice flour or corn flour(I used corn flour) this prevent from breaking koftas while frying and mix well. Keep it aside.
4. For filling, grate or crumble paneer, add cumin seeds, black pepper powder and salt to taste. Mix this up really well. Make approximate 1 inch diameter balls out of it and keep them aside.
5. For Making Kofta, grease your palm little oil. Take some spinach mixture on your palm and flatten it little bit. Place paneer ball on it and cover it nicely with spinach mixture. Follow the same procedure and make all the koftas.
6. Deep fry all koftas for 1-2 minutes otherwise green color of spinach will change. Drain and keep on paper towel.(see note)
Tomato Gravy:
1. Blend tomatoes in a blender into smooth puree. Heat 1 tbsp oil and 1 tbsp of butter in a pan. Add green cardamom, ginger and garlic paste, chopped green chilies and kashmiri or degi red chili powder. Saute for a minutes or two.(see note)
2. Add tomato puree and cook till they turn tender about 7-8 minutes. Keep stirring in between.
3. Once gravy thickens, add garam masala, turmeric powder, crushed kasoori methi and salt. Mix well, cook further for 1 or two minutes.
4. Add heavy cream, milk and Honey and mix well. Reduce the heat and allow curry to simmer on low heat for about 5-6 minutes.
5. Cut the koftas carefully into half, put them in a gravy.
6. Serve hot with any Indian flat bread, variety for rice.
Note:
1. If like crispy koftas, fry little more until they turn into golden brown color about 4-5 minutes.
2. Adding kashmiri red chili powder give vibrant red color to gravy.
3. Can add onion paste to gravy also give nice taste.
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