Shaam Savera Kofta Curry Recipe

  • Author:
  • Prep Time: 40 min
  • Cook Time: 35 min
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x


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



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
  • 23 no. Green cardamom
  • ½ blade Mace
  • 1 no. Onion chopped
  • 1 tbsp Ginger-garlic paste
  • 56 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
  • 68 no. Cashew nut
  • 20 gm. Butter
  • 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
  • 34 tbsp Fresh cream
  • 1 tsp Honey


For Koftey:

  1. Trim the spinach leaves and blanch them in boiling water for 1 min.
  2. Take some ice and water in a bowl. Strain the spinach leaves and quickly transfer in ice water.
  3. Squeeze out the excess water and chop finely. Transfer into a grinder jar and grind. Keep it aside.
  4. Heat oil in a pan, add chopped ginger and green chilli, mix well and sauté for 30 sec.
  5. Add roasted gram flour powder (Besan), mix well and sauté for 2 min.
  6. Add Coriander powder, turmeric powder, red chilli powder, garam masala powder, salt and amchur powder, mix well and sauté for 1 min.
  7. Add spinach, mix well and sauté for 4-5 min. Remove in a bowl and keep it aside.
  8. Take paneer in another mixing bowl, add cardamom powder, Nutmeg, chopped ginger, green chilli, black pepper crushed and salt, mashed this well all together.
  9. Add 1 tbsp of corn starch and mix well.
  10. Divide the paneer and spinach mixture into equal portion.
  11. 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.
  12. Spread remaining corn starch in a plate and rolls the stuffed spinach balls in it and keep it aside.
  13. 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:

  1. Heat oil in a pan, add mace, green cardamom and chopped onion, mix well and sauté for 2 min. on medium flame.
  2. Add ginger-garlic paste, mix well and sauté for 2 min.
  3. Add roughly chopped tomatoes and salt, mix well and sauté for 6-8 min.
  4. Add red chilli powder, coriander powder, turmeric powder and garam masala powder, mix well and sauté for 2 min.
  5. Add cashew nut, mix well and sauté for 1 min.
  6. Remove in grinder jar, add little water and grind to smooth puree.
  7. Strain the puree in a pan, add little water in a grinder jar shake well and add to the pan and mix well.
  8. Add butter, mix well and cook for 10 min. on medium flame.
  9. Add kasuri methi and fresh cream, mix well and cook for 4-5 min.
  10. Meanwhile Cut the fried Koftey into half and keep it aside.
  11. Switch off the flame, add honey and mix well.
  12. 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.

  • Category: Curry
  • Method: Slow cooker
  • Cuisine: Indian


  • Serving Size: 1
  • Calories: 623
  • Sugar: 10.9 g
  • Sodium: 410 mg
  • Fat: 42.5 g
  • Saturated Fat: 4.3 g
  • Carbohydrates: 48.5 g
  • Fiber: 8.5 g
  • Protein: 18.8 g
  • Cholesterol: 3 mg

Keywords: Shaam savera kofta curry recipe, kofta curry recipe, Spinach kofta, paneer kofta, nargisi kofta recipe