Sham savera

Name: Sham savera
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: For koftas; 1/2 cup Spinach; 50 grams Paneer (cottage cheese) grated; to taste Salt; 1 pinch Green cardamom powder; 1/2 teaspoon Cumin seeds; 1/4 teaspoon Turmeric powder; Oil for frying; 1/2 teaspoon Green chilli finely chopped; Gram flour (besan) 2 tablespoons; For tomato gravy; 2 cup Tomato roughly chopped; 2 Green cardamom; 1 teaspoon Ginger garlic paste; 1 teaspoon Red chilli powder (deghi mirch); to taste Salt; 1 teaspoon Garam masala; 2 tablespoons Butter; 2 tablespoons Fresh cream

Anjali Sunayna Verma @AnjaliVerma1

Amritsar, Punjab

#Mealfortwo

Sham Savera is a restaurant style kofta dish. Spinach koftas stuffed with cardamom Flavoured paneer (cottage cheese) are served in butter cooked tomato gravy. Do try it and relish with your dear ones.

#Mealfortwo

Anjali Sunayna Verma @AnjaliVerma1

Saved

Ingredients

30minutes

2 servings

For koftas
1/2 cupSpinach
50 gramsPaneer (cottage cheese) grated
to tasteSalt
1 pinchGreen cardamom powder
1/2 teaspoonCumin seeds
1/4 teaspoonTurmeric powder
Oil for frying
1/2 teaspoonGreen chilli finely chopped
Gramflour (besan) 2 tablespoons
For tomato gravy
2 cupTomato roughly chopped
2Green cardamom
1 teaspoonGinger garlic paste
1 teaspoonRed chilli powder (deghi mirch)
to tasteSalt
1 teaspoonGaram masala
2 tablespoonsButter
2 tablespoonsFresh cream

Saved

Steps

30minutes

1

Koftas Preparation :
2

Wash the spinach leaves and blanch them in eight cups of boiling water for two to three minutes. Drain and refresh under cold water.
3

Squeeze out the excess water and cool.Transfer into a deep bowl.
4

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.
5

Heat two tablespoons oil in a non stick pan, add the cumin seeds, garlic and green chillies and saute.
6

Add the gram flour and continue to saute for one to two minutes. Add the turmeric powder and stir.
7

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.
8

Heat the oil in a deep nonstick pan.
Take a small spinach portion, flatten it on your palm and place a paneer ball in the center. Gather the edges and shape into a ping pong size ball.
9

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.
10

Gravy preparation:
11

Heat butter in a pan. Puree the tomatoes till smooth. Saute puree in butter till fat releases. Add ginger garlic paste and saute again. Add all spices and cardamom.
12

Add the cream and cook for two minutes more. Gravy is ready.
13

Pour the creamy butter gravy into a serving bowl, halve the koftas and place on the gravy and serve immediately.