Shaam savera

Name: Shaam savera
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: for Spinach--; 1 cup boiled spinach puree; 1/2 cup Gram flour(Chana flour); 1 tbsp oil; 1 tsp Cumin seeds; 1 tbsp Ginger and garlic paste; 1 tbsp green chilli paste; 1/2 cup Cashew nuts powder; as per taste Salt; 1 tsp Black pepper; 1 tsp Cumin powder; 1 tsp Coriander powder; for Paneer--; 1/2 cup Grated paneer; 2 tbsp Corn flour; as per taste Salt; 1 tsp Black pepper powder; 1 tbsp Dry mango powder(aamchur powder); 1 tsp Cardamom powder; for Coating--; as required cake flour; for Gravy--; 3-4 medium sized Tomatoes chopped; 1 medium sized Onion; 200 ml Water; 1 tbsp Butter; 1 tsp Cumin seeds; 11/2 tbsp Ginger, garlic and green chilli paste; 3 pieces Dry red chilli; 1 Bay leaves

Bhavya Khoda @dhabha

usa

I was inspired by my mami she had made it once I really loved it. It is unique because of spinach balls. Shaam is the outside layer and savera is the inside layer.
#flavour1
#paneer
#Spinach
#Punjabicurry
#gravy

Saved

Ingredients

30 minutes

4 servings

for Spinach--
1 cupboiled spinach puree
1/2 cupGram flour(Chana flour)
1 tbspoil
1 tspCumin seeds
1 tbspGinger and garlic paste
1 tbspgreen chilli paste
1/2 cupCashew nuts powder
as per taste Salt
1 tspBlack pepper
1 tspCumin powder
1 tspCoriander powder
for Paneer--
1/2 cupGrated paneer
2 tbspCorn flour
as per taste Salt
1 tspBlack pepper powder
1 tbspDry mango powder(aamchur powder)
1 tspCardamom powder
for Coating--
as required cake flour
for Gravy--
3-4medium sized Tomatoes chopped
1medium sized Onion
200 mlWater
1 tbspButter
1 tspCumin seeds
11/2 tbspGinger, garlic and green chilli paste
3 piecesDry red chilli
1Bay leaves
1/4 cupCashew nuts
For Spices to add in the gravy
as per taste Salt
3 tspRed chilli powder
1 tspCoriander powder
1 tspGaram Masala
1 tspKitchen king
1 tspPaneer Masala

Saved

Steps

30 minutes

1

For spinach mixture--
2

Take a deep pot pot boil the spinach.
3

When it's cooled down, blend the boiled spinach and make a puree.
4

Heat oil in a deep pot, add cumin seeds, add ginger, garlic and green chilli paste. Saute for a minute.
5

Add spinach puree, salt, black pepper powder, cumin powder and coriander powder. Mix well. Cook for 2-3 minutes.
6

Then add cashew nuts powder and gram flour and stir continuously to avoid lumps.
7

Switch off the flame and let it cool.
8

For paneer mixture--
9

Take a mixing bowl add grated paneer, salt, dry mango powder, black pepper powder, cardamom powder and corn flour. Mix well and knead together.
10

To make shaam savaar
11

Take a spoonful of paneer mixture and make roundles.
12

Take a spoonful of spinach mixture and flatten it on your palms. Place the paneer roundles in centre, bring the edges together and seal it with the spinach mixture.
13

Lightly coat the spinach balls with cake flour.
14

Heat oil in a deep pan, fry the coated balls until it's golden brown in a medium flame.
15

Slice the balls into two halves and keep them aside.
16

For gravy
17

Heat butter in a deep pot, add cumin seeds and let it splatter.
18

Add dry red chilli, bay leaves, cashew nuts, ginger, garlic and green chilli paste.
19

Add onions and cook till it's golden brown.
20

Add tomatoes and cook till it's a bit soft.
21

Add the spices and mix well. Cook for a while.
22

Add water and cook for 3 minutes.
23

Let it cool and then blend the gravy and make a puree.
24

Serve it hot, first pour the gravy and then place the fired spinach balls that were sliced in two halves, drizzle some fresh on top of the curry. It can be accompanied by chapati, paratha, nana or rice.