I have a rich and decadent restaurant style curry today. It is called ‘Shaam-Savera’ aka Spinach-paneer koftas in tomato sauce. I ate it once in an Indian restaurant and absolutely loved the dish. I have been looking for the recipe and an opportunity to make it ever since.
We had my mom and sister’s family come over for my son’s birthday last month and I made this curry along with yesterday’s post Aloo-Gobhi, Mughlai parathas and Jeera rice for dinner. It was a restaurant style meal without going to the restaurant 🙂
Shaam savera is a time consuming dish to make, But with proper planning it won’t get too stressful. Making the koftas takes the longest — so plan on making the koftas a day ahead or at least a few hours before serving. This recipe is from Sanjeev Kapoor’s site.
Paneer is stuffed inside the spinach shell and then deep fried until crispy. Tomato gravy sauce is simmered until thick and then the koftas are added just before serving. It works great with both rice and roti.
Shaam Savera (Spinach-Paneer balls in Tomato sauce)Yum
Shaam Savera -- Paneer is stuffed inside the spinach shell and then deep fried until crispy. Tomato gravy sauce is simmered until thick and then the koftas are added just before serving. It works great with both rice and roti.
To make the Koftas: Combine grated paneer, ground cardamom and salt in a small bowl. Divide the mixture into 8~10 pieces and roll into balls.
Blanch the spinach leaves in boiling water for 2~3 minutes. Drain and put them in cold water. Squeeze out the excess water and chop finely. I took the shortcut and used 2 cups of thawed frozen chopped spinach.
Heat 1tbsp oil in a nonstick pan, add the cumin seeds, garlic and green chilies and cook for a minute. Add the chickpea flour and cook for 1~2 minutes. Add turmeric and the chopped spinach and cook till the mixture is dry and starts to leave the pan, stirring continuously. Season with salt. Let the mixture cool.
When cool enough to handle, divide the spinach mixture into 8~10 portions. Take a spinach mixture and flatten it the palm, place a paneer ball in the center and cover it completely with the spinach mixture.
Place the cornflour in a plate. Roll the spinach balls in cornflour and deep fry on medium flame until golden brown. Remove onto a paper towel lined plate.
Make the Makhani gravy: Heat 2tbsp oil in a pan, add cardamom pods, mace and garlic. Cook till the garlic is fragrant, about 30 seconds. Next add the tomato puree, red chili powder, salt and cook covered till the mixture thickens and oil starts to come out around the edges, about 15~20 minutes.
Add the kasoori methi and honey. Cook for 5 more minutes. Finally add the cream and cook till heated through, about 2 minutes.
To serve: Halve the koftas and place in a serving plate. Top it with the makhani gravy and serve immediately!!