Deep fried Kofta shaam savera in makhani gravy

Name: Deep fried Kofta shaam savera in makhani gravy
Total time: 1800 s
Yield: 5 people
Cuisine: Indian
Ingredients: 4 medium sized potatoes(boiled); 250 gms paneer; 1/2 cup peas; 1 cup boiled spinach; 1 medium onion; 1 cup bread crumbs; to taste Salt; 2 tsp Black pepper; 1 tsp coriander powder; 1 tsp red chillie powder; 1 tsp garam masala; 1/2 cup grated mozzarella cheese; 2 medium sized onions; 4-5 tomatoes; 4-5 cloves; 1 small piece dalchini; to taste Salt; 1 tsp red chilli powder; 1 cup water; 7-8 cashews; 1 tsp sugar; 1 tbsp ghee; 1 tsp turmeric powder; 1 tsp Fresh cream (for garnish); 2 tsp powdered Kasuri meethi

Divya Goel @divya_080910

#tech2 The beauty of it lies in it’s simplicity of ingredients put together, creating a visually appealing dish. The rich green kofta (shaam) stuffed with paneer and mozzarella cheese( savera) looks beautiful on silky smooth, aromatic orange gravy.

Divya Goel @divya_080910

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Ingredients

30 minutes

5 people

For kofta
4medium sized potatoes(boiled)
250 gmspaneer
1/2 cuppeas
1 cupboiled spinach
1medium onion
1 cupbread crumbs
to tasteSalt
2 tspBlack pepper
1 tspcoriander powder
1 tspred chillie powder
1 tspgaram masala
1/2 cupgrated mozzarella cheese
For gravy
2medium sized onions
4-5tomatoes
4-5cloves
1small piece dalchini
to tasteSalt
1 tspred chilli powder
1 cupwater
7-8cashews
1 tspsugar
1 tbspghee
1 tspturmeric powder
1 tspFresh cream (for garnish)
2 tsppowdered Kasuri meethi

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Steps

30 minutes

1

To prepare kofta mix, in a pan put a tsp of ghee and sauté onions (finely chopped).To this add peas and sauté. Finally add the boiled spinach to it to let the moisture escape.Let this to cool.
2

In a separate bowl mash the boiled potatoes.To this add half the quantity of paneer and mix well adding all the dry spices.
3

Once the spinach mixture cools down purée it in a blender. Remember do not add any water while blending.
4

Add the blended mixture to the potato mixture and mix all together using your hand.
5

To this add bread crumbs as required. Kofta mixture is ready.
6

Now in a separate plate mix mozzarella cheese and the remaining paneer with some salt and pepper to make the filling.
7

Finally roll balls out of the spinach mixture adding the filling inside it. Refrigerate the balls for 15-20 min before frying.
8

Meanwhile prepare the makhani gravy. In a kadai put some ghee and add roughly chopped onions,tomatoes, garlic and cashews along with dalchini and cloves and let them cook till they turn mushy. Switch off the flame add let it cool.
9

Grind the cooled material into a fine paste by adding water to it and then strain the Gravy.
10

Now into the same kadai add a spoon of ghee and add red chilli and turmeric powder to it. Once they cook add the gravy.
11

Cook the gravy for some time and then adjust the consistency as required by adding water to it. It should neither be too thick nor too runny. Add kasuri meethi.
12

Deep fry the koftas in hot oil till they turn dark brown. If needed coat the koftas with bread crumbs. I did so as the potatoes were a bit sticky but it is purely optional.
13

To plate cut the koftas fom the middle to give a theatrical effect of day and night (sham - savera). Pour the gravy in a serving platter and place koftas on it. Garnish with some fresh cream.
14

Serve hot with roti naan of your choice.