Shaam Savera

by MalaShenoy
A unique combination of spinach with paneer
Print Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine North Indian
Prep Time 15 minutes
Servings
people
Ingredients
  • For Koftas : -
  • Spinach : 2 medium bunch -
  • Green chilli : 2 chopped -
  • Garlic chopped : 1 tsp -
  • Corn flour : 3 tsp -
  • Paneer/ cheese : 125 gm -
  • Salt to taste -
  • Oil for deep fry -
For tomato gravy :
Cuisine North Indian
Prep Time 15 minutes
Servings
people
Ingredients
  • For Koftas : -
  • Spinach : 2 medium bunch -
  • Green chilli : 2 chopped -
  • Garlic chopped : 1 tsp -
  • Corn flour : 3 tsp -
  • Paneer/ cheese : 125 gm -
  • Salt to taste -
  • Oil for deep fry -
For tomato gravy :
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Clean, trim and wash the spinach in plenty of running water.
  2. Blanch in boiling water for 1 minute and refresh in cold water.
  3. Enter Step
  4. Enter Step
  5. Squeeze out water and chop finely.
  6. Enter Step
  7. Enter Step
  8. Heat the pan and add oil, green chilly and chopped garlic saute for 2 minutes.
  9. Add gram flour and saute for 2 - 3 minutes.
  10. Add turmeric powder salt and chopped spinach.
  11. Stir till to dry and leave the sides of the pan. Keep aside to cool.
  12. Add cheese, salt, cardamom powder and mix well in another bowl.
  13. Divide this into equal portion and make medium balls.
  14. Take spinach mixture make balls first and flatten into palm and keep the paneer ball in to the center.
  15. Cover the paneer ball with edges of spinach portion in round form.
  16. Roll out of this ball in cornflour and deep fry till to golden.
  17. Enter Step
  18. Cut and blend the tomatoes and keep it aside.
  19. Enter Step
  20. Heat oil in a pan add cardamom and star anise and chopped garlic.
  21. Stir, add tomato puree, salt, chilli powder and sugar.
  22. Enter Step
  23. Saute for 5 minutes till to thick gravy.
  24. Add roasted fenugreek powder.
  25. Now slightly cut the spinach balls in to halves.
  26. Now arrange the halves of spinach balls and pour the gravy.
  27. Garnish with roasted fenugreek powder, and cream.
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