Sham savera (stuffed Palak koftas)

Name: Sham savera (stuffed Palak koftas)
Yield: 4 servings
Cuisine: Indian
Ingredients: For koftas-; 2 cups fresh palak or 1 cup boiled palak; 1/2 cup grated paneer; 1 tbsp roasted jeera powder; 4 tbsp besan; 1 tbsp Salt; 1 tbsp crushed garlic; as per taste chopped green chillies; 2 tbsp cornflour Oil; For gravy-; 1/2 tbsp jeera; 1 medium onion chopped; 1 tbsp ginger-garlic paste; 7-8 cashewnuts; 2 tomatoes chopped; 1 tbsp coriander powder; 1/2 tbsp jeera powder; 1/2 tbsp red chilli powder; 1/2 tbsp kasuri methi; as needed Oil

Shweta Samnani @cook_13822945

Datia Madhya Pradesh

Sham savera as the name suggest shows the contrast of colour in Koftas. Outer dark layer of spinach symbolize sham. Inner white paneer stuffing symbolize savera. Shallow fried spinach balls in rich onion tomato gravy with crispy spinach coating and soft paneer stuffing, a visually appealing dish made to impress.

Shweta Samnani @cook_13822945

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Ingredients

4 servings

Forkoftas-
2 cupsfresh palak or 1 cup boiled palak
1/2 cupgrated paneer
1 tbsproasted jeera powder
4 tbspbesan
1 tbspSalt
1 tbspcrushed garlic
as per taste chopped green chillies
2 tbspcornflour Oil
Forgravy-
1/2 tbspjeera
1medium onion chopped
1 tbspginger-garlic paste
7-8cashewnuts
2tomatoes chopped
1 tbspcoriander powder
1/2 tbspjeera powder
1/2 tbspred chilli powder
1/2 tbspkasuri methi
as neededOil

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Steps

1

I have used boiled palak for koftas. Boil palak and strain excess water from it. Heat 1 tbsp oil in a pan. Add crushed garlic, green chilies. Add gram flour till you get nice aroma. And colour turns Light brown.
2

Now add palak to it. Add jeera powder and salt. Cook till mixture becomes dry. If u feel palak looks loose, add more besan to it.
3

Transfer the mix in a bowl. Let it cool down completely. You can also refrigerate it for 30 mins.
4

For stuffing-
In a bowl add grated paneer, green chilies, jeera powder, salt. Mix well and keep aside.
5

Make round shape balls from both palak and paneer mixture.
Take one palak ball, flatten it to round puri using hand. Place paneer ball in center. Cover it from sides. Seal it and give it a round shape of kofta.
6

In a plate take cornflour and roll the kofta in it.
Make all kofta in similar way. You can deep fry or shallow fry koftas or even cook them in appe pan. I have used deep fried koftas.
7

While frying keep turning koftas gently so that it is evenly cooked from all sides. Transfer them to plate.
8

For gravy-
Heat oil in a pan. Add jeera, chopped onion, ginger-garlic paste. Saute till it turns Light brown. Add green chilies.
9

Add cashewnuts. Saute them. Now add finely chopped tomatoes and salt. Cook till tomatoes are soft.
Switch off the gas. Let the mixture cool.
10

Grind it into smooth paste.
In a same pan add 1 tbs oil. Add prepared paste, red chilli powder, coriander powder, jeera powder, garam massala.
11

Cook it until it starts leaving oil. Add water to it. Adjust the gravy thickness as per your need. Cook until you get desired thickness of gravy.
12

Adjust salt and spices. Add kasuri methi and mix well. Turn off your gravy is ready.
13

While serving cut the kofta in two halves. In a bowl add hot simmering gravy and place kofta over it. Serve with chapati, nan, or paratha.