Sham Savera Kofta Curry

Name: Sham Savera Kofta Curry
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: For the koftas:; 1 tablespoon oil or butter; 1 tablespoon ginger, garlic, and chili paste; 1 cup spinach puree; 1 teaspoon cumin seeds; 1/2 cup cashew powder; 1/2 cup chickpea flour (besan); 1/2 cup grated paneer (Indian cottage cheese); 1 tablespoon roasted cumin powder; 1 tablespoon dried mango powder (amchur); 1/2 teaspoon cardamom powder; 1/4 teaspoon black pepper powder; 1 tablespoon cornstarch; 1/4 cup all-purpose flour; For the gravy:; 4 tablespoons butter; 3 chopped tomatoes; 5 chopped onions; 8 garlic cloves; 10 cashews; 1 tablespoon red chili powder; 1 tablespoon garam masala; 1/2 teaspoon turmeric powder; 1 bay leaf; 2 green cardamom pods; 1/4 cup heavy cream; 1 tablespoon dried fenugreek leaves (kasuri methi); Salt to taste; Oil for frying the koftas

Deepa Rupani @dollopsbydipa

અમદાવાદ

Sham Savera Kofta Curry is a delicious Indian curry made with spinach and paneer koftas in a rich, buttery gravy. This is a signature dish by the renowned chef Sanjeev Kapoor, which has since been adapted with personal touches. Not only is this curry flavorful, but it’s also visually appealing.

Deepa Rupani @dollopsbydipa

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Ingredients

1 hour

Serves 4 servings

For the koftas:
1 tablespoonoil or butter
1 tablespoonginger, garlic, and chili paste
1 cupspinach puree
1 teaspooncumin seeds
1/2 cupcashew powder
1/2 cupchickpea flour (besan)
1/2 cupgrated paneer (Indian cottage cheese)
1 tablespoonroasted cumin powder
1 tablespoondried mango powder (amchur)
1/2 teaspooncardamom powder
1/4 teaspoonblack pepper powder
1 tablespooncornstarch
1/4 cupall-purpose flour
For the gravy:
4 tablespoonsbutter
3chopped tomatoes
5chopped onions
8garlic cloves
10cashews
1 tablespoonred chili powder
1 tablespoongaram masala
1/2 teaspoonturmeric powder
1bay leaf
2green cardamom pods
1/4 cupheavy cream
1 tablespoondried fenugreek leaves (kasuri methi)
Salt to taste
Oil for frying the koftas

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Steps

1 hour

1

To make the koftas, heat oil and sauté the ginger, garlic, and chili paste for 3-5 seconds. Add the spinach puree and cook for 3-4 minutes.
2

Add cashew powder, chickpea flour, and salt. Cook until the mixture thickens well. Turn off the heat and let it cool.
3

In a separate bowl, mix the paneer with cornstarch, black pepper powder, cumin powder, and salt. Knead lightly and form small balls.
4

Take a portion of the spinach mixture in your hand, flatten it, place a paneer ball in the center, and seal it to form a ball. Roll it in all-purpose flour. Prepare all the koftas this way.
5

Heat oil and fry the koftas on medium heat until golden. Let them cool slightly, then cut each in half.
6

To make the gravy, heat 2 tablespoons butter in a pressure cooker. Sauté onions and garlic for a while, then add tomatoes and cashews and cook for a few minutes. Add 1 cup water, close the lid, and cook for three whistles. Let the steam release, then open the cooker, let it cool slightly, blend the mixture, and strain.
7

In another pan, heat 2 tablespoons butter. Add cumin seeds, bay leaf, and cardamom pods, and sauté for a few seconds. Add all the dry spices and sauté briefly.
8

Add the prepared gravy and salt. Simmer on low heat for 3-5 minutes. Add dried fenugreek leaves and cream, cook for 2 more minutes, then turn off the heat.
9

To serve, place the koftas on a plate, pour the hot gravy over them, and serve with roti, paratha, naan, or kulcha.