Kofta Shaam Savera

Name: Kofta Shaam Savera
Cuisine: Indian
Ingredients: 250 gm spinach leaves; 1 Tbsp Cornflour; 1 tbsp gram powder (besan); 1/4 th cup cashew; 15-20 raisins; 1/4 tsp black salt; 1/4 tsp jaggery powder; 1/2 cup grated cottage cheese; 3 tbsp oil; 2 onion; 1 Tbsp minced garlic; 3 tomatoes (paste); 2 tsp (as per taste); 1.5 Tsp Kashmiri red chilli powder; 1.5 Tsp kitchen king masala; 2 green chillies (paste); 1 inch ginger (paste); 2 tbsp grated cottage cheese; 1 Tbsp hungcurd; 1.5 cup water; 1 Tsp Dry fenugreek leaves; 1/4 tsp sugar; 1/4 th cup Coriander leaves; 2 Tbsp white butter

Go Boundless with Ayushi @cook_21980922

New Delhi

#Week2of5 #goldenapron3 #week6 #Koftey #lunchrecipe #goboundlesswithayushi
Kofta Shaam Savera is a very famous Dhaba dish. This is some bomb cooking with ripping curry where few secret cooking tips are shared by the chef 😀 It makes for perfect lunch and is self sufficient needing no sides.

Go Boundless with Ayushi @cook_21980922

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Ingredients

250 gmspinach leaves
1 TbspCornflour
1 tbspgram powder (besan)
For kofta inside filling
1/4th cup cashew
15-20raisins
1/4 tspblack salt
1/4 tspjaggery powder
1/2 cupgrated cottage cheese
For gravy
3 tbspoil
2onion
1 Tbspminced garlic
3tomatoes (paste)
2 tsp(as per taste)
1.5 TspKashmiri red chilli powder
1.5 Tspkitchen king masala
2green chillies (paste)
1 inchginger (paste)
2 tbspgrated cottage cheese
1 Tbsphungcurd
1.5 cupwater
1 TspDry fenugreek leaves
1/4 tspsugar
1/4th cup Coriander leaves
2 Tbspwhite butter

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Steps

1

Blanch washed Spinach in hot water for a minute and immediately transfer it to ice cold water. This ensures that spinach stays green in colour.
2

Squeeze out all the water from spinach and fine chop.
3

Now add 1 Tbsp Cornflour in it along with 1/4 tsp salt and 1 tbsp besan. Mix and keep aside. It shouldn't be watery at all else it wouldn't bind as kofta balls.
4

Now to prepare filling to go inside koftas, mix in a blender- jaggery powder, black salt, cashew and raisins.
5

Now mix this cashew mixture in 1-2 cup grated cottage cheese and mix nicely.
6

Now take little spinach mixture in palms as base and put paneer stuffing inside it. Bind it carefully like balls and fry in hot oil. Keep aside.
7

Now let's prepare gravy.
8

In a iron wok, heat oil. Saute onions until golden brown. Do it for 8-10 minutes at low medium flame. This will ensure dhaba flavour.
9

Now add minced garlic and 3 tomatoes paste alongwith 2 tsp salt or as per taste. Saute this too for 3-4 minutes until it releases oil.
10

Now add 1.5 tsp Kashmiri red chilli powder along with kitchen king powder and turmeric. Mix for another minute.
11

Now add ginger chilli paste (grinded ginger and green chilli) along with grated paneer. Saute for few seconds.
12

Now add 3/4th cup hot water. We will add more later and stir for a minute.
13

Now add hungcurd and mix.
14

Now again add 3/4th cup hot water and mix for a minute. Add dry fenugreek leaves by rubbing on palms along with little sugar to balance all flavours. Mix everything.
15

Add few coriander leaves and butter. Mix for few seconds. And serve with added coriander on top and kofta alongside.

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Go Boundless with Ayushi @cook_21980922

on May 30, 2020 11:30

New Delhi

I am a food lover with a recipe channel on youtube "Go Boundless with Ayushi"Link "https://www.youtube.com/user/20ayushi"I love to create and serve easy and tasty dishes❤️