Kofta Shaam Savera. Shaam Savera is a signature creation of the world renowned Indian Chef Sanjeev Kapoor. The rich green kofta (shaam) stuffed with white paneer (savera) looks beautiful on silky smooth, aromatic orange gravy, as it creates a great visual with it's play of colors, textures, and flavors. Shaam Savera is a spinach kofta curry where kofta stuffing is made from paneer and the kofta itself is made from spinach.
I have done variations based on some of my own learnings. Shaam savera literally means evening-morning showing the contrast of colours in the koftas (dumplings). Originally the recipe is made with paneer (cottage cheese) balls coated with a layer of dark spinach to make the koftas but I made the inside of the kofta with boiled potato as I had some leftover from the morning sandwich and frankly. You can cook Kofta Shaam Savera using 26 ingredients and 15 steps. Here is how you cook it.
Table Of Contents
Ingredients of Kofta Shaam Savera
- It’s 250 gm of spinach leaves.
- You need 1 Tbsp of Cornflour.
- Prepare 1 tbsp of gram powder (besan).
- It’s of For kofta inside filling.
- It’s 1/4 of th cup cashew.
- Prepare 15-20 of raisins.
- You need 1/4 tsp of black salt.
- It’s 1/4 tsp of jaggery powder.
- It’s 1/2 cup of grated cottage cheese.
- It’s of For gravy.
- It’s 3 tbsp of oil.
- You need 2 of onion.
- Prepare 1 Tbsp of minced garlic.
- Prepare 3 of tomatoes (paste).
- You need 2 tsp of (as per taste).
- Prepare 1.5 Tsp of Kashmiri red chilli powder.
- You need 1.5 Tsp of kitchen king masala.
- Prepare 2 of green chillies (paste).
- You need 1 inch of ginger (paste).
- It’s 2 tbsp of grated cottage cheese.
- It’s 1 Tbsp of hungcurd.
- It’s 1.5 cup of water.
- You need 1 Tsp of Dry fenugreek leaves.
- You need 1/4 tsp of sugar.
- You need 1/4 of th cup Coriander leaves.
- You need 2 Tbsp of white butter.
Hindi: palak Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be. Kofta is a rich dumpling that is cooked in a gravy. See recipes for Shaam savera, Shaam savera dish too.
Kofta Shaam Savera instructions
- Blanch washed Spinach in hot water for a minute and immediately transfer it to ice cold water. This ensures that spinach stays green in colour..
- Squeeze out all the water from spinach and fine chop..
- Now add 1 Tbsp Cornflour in it along with 1/4 tsp salt and 1 tbsp besan. Mix and keep aside. It shouldn't be watery at all else it wouldn't bind as kofta balls..
- Now to prepare filling to go inside koftas, mix in a blender- jaggery powder, black salt, cashew and raisins..
- Now mix this cashew mixture in 1-2 cup grated cottage cheese and mix nicely..
- Now take little spinach mixture in palms as base and put paneer stuffing inside it. Bind it carefully like balls and fry in hot oil. Keep aside..
- Now let's prepare gravy..
- In a iron wok, heat oil. Saute onions until golden brown. Do it for 8-10 minutes at low medium flame. This will ensure dhaba flavour..
- Now add minced garlic and 3 tomatoes paste alongwith 2 tsp salt or as per taste. Saute this too for 3-4 minutes until it releases oil..
- Now add 1.5 tsp Kashmiri red chilli powder along with kitchen king powder and turmeric. Mix for another minute..
- Now add ginger chilli paste (grinded ginger and green chilli) along with grated paneer. Saute for few seconds..
- Now add 3/4th cup hot water. We will add more later and stir for a minute..
- Now add hungcurd and mix..
- Now again add 3/4th cup hot water and mix for a minute. Add dry fenugreek leaves by rubbing on palms along with little sugar to balance all flavours. Mix everything..
- Add few coriander leaves and butter. Mix for few seconds. And serve with added coriander on top and kofta alongside..
Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages – Hindi, Punjabi, Bengali, Oriya and Telugu. Shaam savera is ready to be serve with rice or rotis. VARIATIONS – PALAK KOFTA GRAVY. palak kofta. Instead of making the kofta in two parts ,you can mix the palak mixture together with the paneer and knead it well and continue with above method.