Shaam Savera

Shaam Savera (Spinach balls in tomato sauce)

on April 24, 2013

You’re gonna love this. Honest truth. Straight face.
That is, if you actually make them.
You will, won’t you?

It is Palak Kofta balls with Paneer stuffing in a tangy tomato gravy. Haven’t I said enough?! The contrast of a dark kofta against the bright gravy gives us the name ‘Shaam Savera‘ (which means Evening & Morning)

SHAAM SAVERA – THE RECIPE

In a pan, add 1-1.5tbsp of butter and to this add ginger garlic paste. Then, add finely chopped tomatoes

Cook the tomatoes till mushy (Another way, you know you are done when the raw smell of tomatoes goes & you smell butter & garlic). Cool it & blend it to a puree and strain the mixture ( Can you see the seeds, skin are out). Keep aside

Meanwhile, in another pan, add 6 cups of water and bring it to boil. Then, add spinach leaves to the water and let it boil for 3 minutes. Remove, run it through cold water (This is blanching of spinach)

Squeeze the water completely of spinach and then chop it finely. Now in a pan, cook it till moisture disappears ( around 7-8 minutes) and transfer to a bowl

As the spinach is getting cooked, you could make the paneer stuffing. Grate paneer. To this add 2-3 tsp of corn flour, pepper powder, salt, fennel, coriander-cumin powder (1/2tsp & optional). Mash completely & make small balls for stuffing & keep aside

To the cooked & cooled spinach, add salt & 2 tsp of cornflour and mix well. Grease hand with cornflour, take a small pinch of spinach, place the paneer ball on top of it & then add more spinach to make a kofta balls

Now that Shaam (Green Kofta’s) are ready. Heat the oil for frying & now the Savera (tomato gravy) can be prepared by the side. Prior to this, take a pan, add 1tbsp of Kasturi Methi and roast till it turns brown. Remove & keep aside
To the stained tomato puree, add 2 tsp of butter, 1tsp coriander-cumin powder, red chilli powder, garam masala powder, salt,water and let it simmer for 5 minutes

Then, add crushed kasturi methi and mix well. Let it simmer for 1 minute, then slowly add milk & continuously stir, while adding. Let it simmer, till the mixture thickens

The gravy is now ready. The oil would become hot by now, add the kofta balls & fry till it turns brown. Add 1-2 at a time, giving enough room for them to move freely!

Remove & cool it, slit to half and add to gravy.. There is your Shaam Savera

Shaam Savera (Spinach balls in tomato sauce)

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Prep time

1 hour

Cook time

1 hour

Total time

2 hours

Recipe type: Gravy

Cuisine: Indian

Serves: 4

Ingredients

• Spinach – 2 bundles
• Tomatoes – 5
• Paneer – ¾ cup
• Garlic paste – 1 tsp
• Ginger paste – ½ tsp
• Coriander- cumin powder – 1.5 tsp
• Garam masala powder – ½ tsp
• Red Chilli powder – 1 tsp
• Kasturi Methi – 1 tbsp
• Milk – ½ cup
• Corn Flour – 4-5 tsp
• Saunf – 1tsp
• Pepper powder – ½ tsp
• Salt – to taste
• Butter – 2- 3 tbsp
• Water – ¼ cup
• Oil for deep frying

Instructions

1. In a pan, add 1-1.5tbsp of butter and to this add ginger garlic paste. Then, add finely chopped tomatoes
2. Cook the tomatoes till mushy ( See 1st pic..Another way, you know you are done when the raw smell of tomatoes goes & you smell butter & garlic). Cool it & blend it to a puree and strain the mixture ( Can you see the seeds, skin are out). Keep aside
3. Meanwhile, in another pan, add 6 cups of water and bring it to boil. Then, add spinach leaves to the water and let it boil for 3 minutes. Remove, run it through cold water (This is blanching of spinach)
4. Squeeze the water completely of spinach and then chop it finely. Now in a pan, cook it till moisture disappears ( around 7-8 minutes) and transfer to a bowl
5. As the spinach is getting cooked, you could make the paneer stuffing. Grate paneer. To this add 2-3 tsp of corn flour, pepper powder, salt, fennel & coriander-cumin powder (1/2tsp & optional). Mash completely & make small balls for stuffing & keep aside
6. To the cooked & cooled spinach, add salt & 2 tsp of cornflour and mix well. Grease hand with cornflour, take a small pinch of spinach, place the paneer ball on top of it & then add more spinach to make a kofta balls
7. Now that Shaam (Green Kofta’s) are ready. Heat the oil for frying & now the Savera (tomato gravy) can be prepared by the side. Prior to this, take a pan, add 1tbsp of Kasturi Methi and roast till it turns brown. Remove & keep aside
8. To the stained tomato puree, add 2 tsp of butter, 1tsp coriander-cumin powder, red chilli powder, garam masala powder, salt,water and let it simmer for 5 minutes
9. Then, add crushed kasturi methi and mix well. Let it simmer for 1 minute, then slowly add milk & continuously stir, while adding. Let it simmer, till the mixture thickens
10. The gravy is now ready. The oil would become hot by now, add the kofta balls & fry till it turns brown. Add 1-2 at a time, giving enough room for them to move freely!
11. Remove & cool it, slit to half and add to gravy.. There is your Shaam Savera.. Enjoy with Roti’s or Puri’s

Also check Shaam Savera Recipe on:
http://www.spicy-aroma.com/2012/06/shaam-savera-palak-paneer-kofta-curry.html