शाम सवेरा (Shaam Savera recipe in Hindi) 
Shaam Savera (Spinach and Paneer Kofta Curry)
Shaam Savera is a delightful and delicious kofta curry made with spinach and paneer. It involves stuffing paneer inside spinach. Spinach is considered 'Shaam' (evening) and paneer is 'Savera' (morning), hence the name Shaam Savera. This kofta curry is not only tasty but also very nutritious. The koftas are primarily made with spinach, paneer, corn flour, ginger, garlic, and green chilies, while the gravy is made using tomato puree, butter, cream, and special spices like mace, cinnamon, and cloves. The koftas and curry are prepared separately but served together. This is a signature dish of the famous chef Sanjeev Kapoor, but I have made it with a few modifications.
Shaam Savera (Spinach and Paneer Kofta Curry)
Shaam Savera is a delightful and delicious kofta curry made with spinach and paneer. It involves stuffing paneer inside spinach. Spinach is considered 'Shaam' (evening) and paneer is 'Savera' (morning), hence the name Shaam Savera. This kofta curry is not only tasty but also very nutritious. The koftas are primarily made with spinach, paneer, corn flour, ginger, garlic, and green chilies, while the gravy is made using tomato puree, butter, cream, and special spices like mace, cinnamon, and cloves. The koftas and curry are prepared separately but served together. This is a signature dish of the famous chef Sanjeev Kapoor, but I have made it with a few modifications.
Cooking Instructions
- 1
First, wash the spinach leaves thoroughly and roughly chop them. Add salt and a pinch of baking soda to boiling water and blanch the spinach for just 1-2 minutes to retain its natural color.
- 2
Do not overcook the spinach leaves. Blanch for only 1-2 minutes, then drain the spinach in a colander and immerse it in cold or ice water to stop the cooking process. Squeeze out all the water from the spinach and mash or blend it.
- 3
Next, blanch the tomatoes and make a puree. Make a small cross-cut at the bottom of the tomatoes and blanch them in boiling water for just 3 minutes. Peel the tomatoes easily from the cross-cut and blend them into a puree.
- 4
Similarly, make a paste of onion, ginger, and garlic. Crumble the paneer and mix in a little salt and white pepper, then form lemon-sized balls. Add salt to taste to the paneer and mash it well, then form small balls.
- 5
In a pan, add spinach and corn flour, and cook while stirring continuously until dry. Let it cool. Once cooled, take the spinach mixture in your palm, make a patty, place a paneer ball in the center, and cover it well with the spinach mixture so the paneer is not visible. Prepare all koftas this way.
- 6
Heat oil in a pan and fry the spinach koftas, then remove them. Once the spinach koftas cool slightly, cut them in half.
- 7
To make the gravy, add butter and oil to a pan, then add whole cinnamon, cloves, and mace, and sauté for a few seconds to infuse the aroma into the gravy. Add the prepared tomato puree and sauté until the oil is released.
- 8
Add turmeric powder, garam masala, salt to taste, and red chili powder, and sauté. Add a tablespoon of cream or whipped fresh cream and mix everything well, then add a little water, cover, and let it cook on medium heat. After 2 minutes, add sugar and dried fenugreek leaves. This balances the flavor of the gravy.
- 9
The gravy has thickened. Now add the cut koftas and cilantro.
- 10
Transfer the Shaam Savera kofta curry to a serving dish.
- 11
Enjoy Shaam Savera with naan or chapati.
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