Very delicious and Tasty Shaam Savera is a very popular North Indian dish.
This is a simple and tasty palak based North Indian recipe. Deep-fried, paneer stuffed spinach balls in a creamy tomato-based gravy. This can be relished with Roti, Naan, or jeera rice.
Ingredients
2 bunches spinach/palak
1 cup grated paneer
Salt to taste
Pinch of green cardamom powder
1 tbsp oil + to deep fry
1 tsp cumin seeds/jeera
5-6 finely chopped garlic
3 finely chopped green chillies
2 tbsp gram flour/besan
1/4 cup cornflour
For the Makhani gravy:
6 ripe tomatoes
2 medium onions
1 green chilli
2 dry red chillies
18 cashew nuts
1-inch ginger
3 garlic cloves
3 tbsp ghee
1 bay leaf
2 cloves / lavang
2 tsp Kasuri meth / dry fenugreek leaves
Chopped coriander leaves
2 tbsp fresh cream for garnishing
Procedure
Trim the spinach leaves and blanch them in 5 cups of boiling water for 2-3 minutes.
Drain and refresh under cold water. Squeeze out the excess water, cool, and chop finely.
In another bowl mash paneer with a little salt. Divide it into equal portions and make balls.
Heat 1 tbsp oil in a pan, add cumin seeds, garlic, green chillies, and saute. Add the gram flour and continue to saute, stirring continuously until the mixture turns dry and begins to leave the sides of the pan.
Set aside to cool and divide into equal portions. Make balls and keep aside.
Take one spinach ball, flatten it on your palm and place a paneer ball in the center. Gather the edges and shape into a ball. Repeat the same with the remaining portions.
Spread cornflour on a plate and roll the stuffed spinach balls in it. Shake off the excess.
Heat oil in a Kadai, gently slide the spinach balls, two at a time, and deep fry on a low flame for 3-4 minutes or till they turn crisp.
Drain them on absorbent paper.
In a bowl mix curds with coriander powder, red chilli powder, and turmeric powder. Keep aside.
To make the gravy heat ghee in a pan, add bay leaf, cloves, chopped ginger, slit green chilli, and chopped garlic. Saute for a second.
Add sliced onions and saute till transparent. Add the curds and spice mixture. Saute till the raw smell disappears.
Add red chilli and cashew nuts. Add salt and chopped tomatoes.
Add 2 tbsp water and cook for 5 minutes.
Turn off the flame and let it cool. Discard bay leaf and cloves from the pan and blend the mixture into a smooth paste.
If you want you can sieve the gravy. (optional)
Transfer the gravy to a pan, adjust the consistency adding water and Kasuri methi. Let it boil for 5 minutes
Finally, add the deep-fried spinach balls/koftas to the gravy. Garnish with chopped coriander leaves and fresh cream.
Serve hot with roti, naan, or jeera rice and enjoy.
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