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