Name: Shaam Savera
Prep time: 15 min
Total time: 15 min
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; Star anise : 1 nos; Green cardamom : 4 nos; Green chillies : 2 finely chopped; Garlic chopped : 1 tsp; Tomato puree : 2 cup; Red chilli powder : ½ tsp; Sugar : 1/2 tbsp; Salt : to taste; Fenugreek seeds: ½ tsp; Fresh cream :1 cup

Shaam Savera

A unique combination of spinach with paneer

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Prep Time 15

Total Time 15

Cuisine North Indian

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 :

Star anise : 1 nos
Green cardamom : 4 nos
Green chillies : 2 finely chopped
Garlic chopped : 1 tsp
Tomato puree : 2 cup
Red chilli powder : ½ tsp
Sugar : 1/2 tbsp
Salt : to taste
Fenugreek seeds: ½ tsp
Fresh cream :1 cup

Instructions

Clean, trim and wash the spinach in plenty of running water.
Blanch in boiling water for 1 minute and refresh in cold water.
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Squeeze out water and chop finely.
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Heat the pan and add oil, green chilly and chopped garlic saute for 2 minutes.
Add gram flour and saute for 2 - 3 minutes.
Add turmeric powder salt and chopped spinach.
Stir till to dry and leave the sides of the pan. Keep aside to cool.
Add cheese, salt, cardamom powder and mix well in another bowl.
Divide this into equal portion and make medium balls.
Take spinach mixture make balls first and flatten into palm and keep the paneer ball in to the center.
Cover the paneer ball with edges of spinach portion in round form.
Roll out of this ball in cornflour and deep fry till to golden.
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Cut and blend the tomatoes and keep it aside.
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Heat oil in a pan add cardamom and star anise and chopped garlic.
Stir, add tomato puree, salt, chilli powder and sugar.
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Saute for 5 minutes till to thick gravy.
Add roasted fenugreek powder.
Now slightly cut the spinach balls in to halves.
Now arrange the halves of spinach balls and pour the gravy.
Garnish with roasted fenugreek powder, and cream.