Sham Savera Kofta in Gravy

Name: Sham Savera Kofta in Gravy
Cuisine: American
Ingredients: 2 bunches spinach; 4 tablespoons finely chopped garlic; 3 tablespoons finely chopped green chili; 1 tablespoon cornstarch; 1 tablespoon chickpea flour (besan); Salt to taste; 3 1/2 ounces grated paneer (about 100 grams); 1 tablespoon cardamom powder; 3 small whole green cardamom pods; 1 1/2 teaspoons black pepper powder; 6 tomatoes, pureed (for the gravy); 1 tablespoon butter; Fresh cream as needed for garnish; 1 teaspoon dried fenugreek leaves (kasuri methi); 1/2 teaspoon honey (optional)

Sanjana Lohana @cook_10009666

Jaipur

Sham Savera Kofta in Gravy

Sanjana Lohana @cook_10009666

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Ingredients

2 bunchesspinach
4 tablespoonsfinely chopped garlic
3 tablespoonsfinely chopped green chili
1 tablespooncornstarch
1 tablespoonchickpea flour (besan)
Salt to taste
3 1/2 ouncesgrated paneer (about 100 grams)
1 tablespooncardamom powder
3small whole green cardamom pods
1 1/2 teaspoonsblack pepper powder
6tomatoes, pureed (for the gravy)
1 tablespoonbutter
Fresh cream as needed for garnish
1 teaspoondried fenugreek leaves (kasuri methi)
1/2 teaspoonhoney (optional)

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Steps

1

Clean and wash the spinach thoroughly, then blanch it briefly in boiling water. Do not overcook.
2

Immediately transfer the spinach to cold water to preserve its green color.
3

Drain excess water completely and chop the spinach very finely.
4

Heat a pan and add 1 tablespoon oil. Add the garlic and green chili, sauté briefly.
5

Add the chickpea flour and cook, then mix in the spinach and salt. Cook until any extra water evaporates, then turn off the heat.
6

In a separate bowl, mix the grated paneer with salt, black pepper, and cardamom powder. Shape into small balls.
7

Take a little spinach mixture in your hands, flatten it, place a paneer ball in the center, and shape it into a ball. Roll each ball in cornstarch and deep fry until golden brown.
8

For the gravy, heat oil in a pan and add the whole cardamom pods. Add garlic, green chili, and tomato puree, stirring continuously. Add butter, crushed dried fenugreek leaves, and red chili powder. Once the gravy is cooked, add honey if desired. Cook for 5 more minutes, then turn off the heat.
9

To serve, pour the gravy into a bowl, cut the koftas and place them on top. Garnish with fresh cream and serve.