Sunday, September 14, 2014

Shaam Savera

                 As many of you know I am a big fan of spinach and I always have it in my refrigerator. Recently, it so happened I had lot of spinach but didn't want to make any of my usual spinach recipes. And so I started looking online for other options to use it. And then I stumbled upon a recipe from Sanjeev Kapoor and immediately decided to give it a shot.
              So here is my version of the Classic Shaam Savera recipe. In other words, Spinach dumplings in Tomato Gravy. Hope you all enjoy it like we did.

  • 4 cups Spinach leaves
  • 1 cup grated Paneer (Cottage Cheese)
  • 1 tsp Cardamom powder
  • 1 tsp Cumin Seeds
  •  5 tsp Ginger-Chili-Garlic paste
  • 2 tbsp Gram flour (Besan)
  • 2 tbsp Corn flour
  • 1/2 tsp Turmeric powder
  • 2 cups Tomato puree
  • 2 tsp Red Chili powder
  • 2 tsp Dried fenugreek leaves
  • 1 tbsp Butter
  • Salt to taste
  • Oil

For the Koftas:
  • Blanch the spinach leaves in 7-8 cups of boiling water for 2 minutes.
  • Drain and wash them in cold water to stop further cooking
  • Now, squeeze the water from the leaves and chop finely and keep it aside
  • Heat about 2 tbsp Oil in a pan
  • Add the cumin seeds, garlic-chili-ginger paste to the pan
  • Once the cumin seeds starts to crackle, add the gram flour and saute for about 2 minutes.
  • Add turmeric powder to the pan
  • Then add the chopped spinach leaves and stir continuously.
  • Continue stirring till the mixture is completely dry
  • Take it off the heat and keep it aside to let it cool
  • Meanwhile in another bowl, take the grated paneer. Add salt and cardamom powder and mix it well
  • Divide this paneer mixture in 8 equal portions and roll them into balls and keep it aside
  • Now divide the spinach mixture in 8 equal portions. 
  • To make the koftas, take one portion of spinach mixture, flatten it in your palms. Place the paneer ball in the center of it. Take the edges and roll it to make a ball.

  • Roll the ball in corn flour and keep it aside. Repeat the process for the remaining mixture
  • Heat sufficient oil in a pan. Deep fry the stuffed koftas on a low heat till they are golden brown.
  • Drain on absorbent paper.

For the Gravy
  •  Heat some oil in a pan. Add the cumin seeds.
  • Once the seeds start to crackle, add the ginger-chili-garlic paste and saute it for a minute.
  • Then add the tomato puree, salt, turmeric powder, red chili powder and mix it well.
  • Then add the butter and fenugreek leaves and cook for another 2 minutes and take it off the heat
  • In a serving bowl, pour the gravy. Cut the koftas into halves and place them on the gravy
  • Serve immediately with your favorite roti/naan or rice

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