Shaam Savera Kofta Curry Recipe

Shaam Savera Kofta Curry is made of paneer and coated with spinach in a creamy tomato sauce.

Why the dish named Shaam Savera?

“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! The dish was originally invented by one of my favourite chef Harpal Singh Sokhi for Sanjeev Kapoor in his restaurant.

What is Shaam Savera Kofta?

The food of the Mughals, who ruled ancient India for centuries, gets its flavors from the use of whole spices, well cooked onion and tomato pastes, aromatic spices such as Green cardamom, Jaifal and Garam masala. The end product? An aromatic and innovative, smooth curry.

Here are some Kofta Recipes you might love to try

Nawabi Matar Kabab Kofta Recipe
Paneer Nargisi Kofta Recipe
Lauki Cheese Kofta Recipe

How to prepare Paneer at home?

Making paneer at home is quite easy and you can be sure of what goes into it.

With just 2 ingredients at hand, you can make delicious homemade paneer.

Check the recipe here.

Variations and Suggestions:

Before cooking Shaam Savera koftas, cook one and check to see if it holds its shape. If it breaks, add some more sauted besan (Gram flour) to the spinach mixture to bind it.

Use fresh paneer to make this recipe. I used homemade Paneer in this recipe.

Serving Suggestion

Pour the makhani sauce into a serving bowl, halve the koftas, place them in the sauce, and serve immediately.

Shaam Savera Kofta tastes great with any Indian bread like Roti, Lachha Paratha, Tandoori Roti, Butter Naan, Garlic Naan or Tawa Paratha.

You can also serve Shaam Savera kofta with Jeera Rice or Veg Pulao.

Shaam Savera Kofta Curry Recipe

Foodiblog.com

Shaam Savera Kofta Curry is made of paneer and coated with spinach in a creamy tomato sauce.

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Prep Time 40 mins

Cook Time 35 mins

Course Curry

Cuisine Indian

Servings 4 servings

Calories 623 kcal

Ingredients

For Koftey:

2 bunches Spinach Approximately 250 grams without stems
200 gm Paneer Cottage Cheese
1 tsp Oil
1 tsp Ginger chopped
2 no. Green chilli chopped
2 tbsp Roasted Gram Flour Besan
1 tsp Coriander powder
½ tsp Turmeric powder
½ tsp Red chilli powder
¼ tsp Garam masala powder
¼ tsp Amchur powder
Salt to taste
½ tsp Green cardamom powder
1 tsp Ginger chopped
1 no. Green chilli chopped
½ tsp Black pepper crushed
½ cup Corn starch
Oil for frying

For Gravy:

2 tbsp Oil
2-3 no. Green cardamom
½ blade Mace
1 no. Onion chopped
1 tbsp Ginger-garlic paste
5-6 no. Tomato roughly chopped
Salt to taste
1½ tsp Red chilli powder
1 tsp Coriander powder
¼ tsp Turmeric powder
½ tsp Garam masala powder
6-8 no. Cashew nut
20 gm. Butter
1 tsp Kasuri Methi Dried Fenugreek Leaves
3-4 tbsp Fresh cream
1 tsp Honey

Instructions

For Koftey:

Trim the spinach leaves and blanch them in boiling water for 1 min.
Take some ice and water in a bowl. Strain the spinach leaves and quickly transfer in ice water.
Squeeze out the excess water and chop finely. Transfer into a grinder jar and grind. Keep it aside.
Heat oil in a pan, add chopped ginger and green chilli, mix well and sauté for 30 sec.
Add roasted gram flour powder (Besan), mix well and sauté for 2 min.
Add Coriander powder, turmeric powder, red chilli powder, garam masala powder, salt and amchur powder, mix well and sauté for 1 min.
Add spinach, mix well and sauté for 4-5 min. Remove in a bowl and keep it aside.
Take paneer in another mixing bowl, add cardamom powder, Nutmeg, chopped ginger, green chilli, black pepper crushed and salt, mashed this well all together.
Add 1 tbsp of corn starch and mix well.
Divide the paneer and spinach mixture into equal portion.
Dust some corn starch in your hand and Take each spinach portion, flatten it on your palm and place a paneer ball in the center. Gather the edges and shape into a ball.
Spread remaining corn starch in a plate and rolls the stuffed spinach balls in it and keep it aside.
Heat sufficient oil in a kadai. Gently slide the stuffed spinach balls on hot oil and deep fry till crisp and golden brown in colour. Drain on absorbent paper and keep it aside.

For Gravy:

Heat oil in a pan, add mace, green cardamom and chopped onion, mix well and sauté for 2 min. on medium flame.
Add ginger-garlic paste, mix well and sauté for 2 min.
Add roughly chopped tomatoes and salt, mix well and sauté for 6-8 min.
Add red chilli powder, coriander powder, turmeric powder and garam masala powder, mix well and sauté for 2 min.
Add cashew nut, mix well and sauté for 1 min.
Remove in grinder jar, add little water and grind to smooth puree.
Strain the puree in a pan, add little water in a grinder jar shake well and add to the pan and mix well.
Add butter, mix well and cook for 10 min. on medium flame.
Add kasuri methi and fresh cream, mix well and cook for 4-5 min.
Meanwhile Cut the fried Koftey into half and keep it aside.
Switch off the flame, add honey and mix well.
Pour this gravy in serving bowl, arrange the koftas with cut side up, sprinkle some kasuri methi on top, garnish with fresh cream and coriander leaves and serve hot.