Sham savera in makhani gravy

Name: Sham savera in makhani gravy
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: Kofta ingredients :; 1 cup Spinach; 100 grams Crushed cottage cheese; 1 pinch Green cardamom powder; 2 tablespoons Gram flour; 1/2 teaspoon Cumin seeds; To taste Salt and green chilli according; As needed Oil for frying; Makhani gravy ingredients:; 1 cup tomato roughly chopped; 1/2 cup onions roughly chopped; 1 teaspoon Ginger garlic paste; 2 tablespoons Butter; 1 tablespoon Cream; To taste Salt and chilli according; 1/3 teaspoon Turmeric powder; 1 teaspoon Paneer masala

Anjali Sunayna Verma @AnjaliVerma1

Amritsar, Punjab

#oniontomato
#FiveStarChef
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This is the signature dish of chef 'Sanjeev Kapoor'. Sham Savera is a restaurant style kofta dish. Spinach koftas stuffed with cardamom Flavoured paneer (cottage cheese) are served in a makhni tomato gravy. Do try it and relish with your dear ones.

#oniontomato
#FiveStarChef
#Mysteryweek
#post1

Anjali Sunayna Verma @AnjaliVerma1

Amritsar, Punjab

#oniontomato
#FiveStarChef
#Mysteryweek
#post1

Saved

Ingredients

30 minutes

5 servings

Kofta ingredients :
1 cupSpinach
100 gramsCrushed cottage cheese
1 pinchGreen cardamom powder
2 tablespoonsGram flour
1/2 teaspoonCumin seeds
To tasteSalt and green chilli according
As neededOil for frying
Makhani gravy ingredients:
1 cuptomato roughly chopped
1/2 cuponions roughly chopped
1 teaspoonGinger garlic paste
2 tablespoonsButter
1 tablespoonCream
To tasteSalt and chilli according
1/3 teaspoonTurmeric powder
1 teaspoonPaneer masala

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Steps

30 minutes

1

Wash the spinach leaves and blanch them in eight cups of boiling water for two to three minutes. Drain and refresh under cold water. Squeeze out the excess water and cool.Transfer into a deep bowl.
2

In another bowl mash the paneer with a little salt and a pinch of green cardamom powder. Divide into equal portions and roll into balls.
3

Heat two tablespoons oil in a non stick pan, add the cumin seeds, garlic and green chillies and saute. Add the gram flour and continue to saute for one to two minutes.
4

Add the spinach and salt saute, stirring continuously, until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into equal portions.
5

Heat the oil in a deep nonstick pan. Take each spinach portion, flatten it on your palm and place a paneer ball in the center. Gather the edges and shape into a ball.
6

Gently slide in the stuffed spinach balls, two at a time, and deep fry on low heat for two to three minutes or till golden brown. Drain on absorbent paper.
7

Heat butter in a pan. Puree the onions and tomatoes till smooth. Saute puree in butter till fat releases. Add ginger garlic paste and saute again. Add all spices and cardamom.
8

Add the cream and cook for two minutes more. Gravy is ready.
9

Pour the makhni gravy into a serving bowl, halve the koftas and place on the gravy and serve immediately with naan, rice or paratha.