Shaam Savera Kofta Curry

Name: Shaam Savera Kofta Curry
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For kofta -; 250 gm spinach; 1 tbsp butter; 1 tbsp oil; 1 tbsp chopped ginger; 2 green chillies chopped; 2 tbsp gram flour/ besan; 1 tsp red chilli powder; 1 tsp turmeric powder; 1 tsp coriander powder; 1/2 tsp garam masala powder; as per taste Salt; 1/2 tsp cumin powder; 1 tbsp cashew nuts powder; For Paneer stuffing -; 150 gm paneer; 1 tbsp cashew nuts powder; 1 green chili chopped; 1 tsp ginger chopped; 1/2 tsp Salt; 1 tsp chaat masala powder; 1 tsp black pepper powder; as required Oil for deep frying; For Gravy -; 1 tbsp oil; 1 tbsp butter; 2-3 green cardamom; 1 black cardamom; 1 " cinnamon stick; 1 onion chopped

Rita Talukdar Adak @ritaadak17

#ChoostoCook
Today I have made tasty shaam Savera Kofta Curry. This kofta curry is one of my favourite recipe. It can be served, lunch or dinner with roti, Paratha or puri.
The flavour of palak, texture of paneer in buttery creamy tomato gravy. It's unbelievably delicious.
Shaam Savera meaning, you get dark colour with spinach outer coating of milky white paneer inside, and it's served in rich creamy tomato gravy, hence it's called Shaam Savera Kofta Curry.

Rita Talukdar Adak @ritaadak17

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Ingredients

50 minutes

4 servings

For kofta -
250 gmspinach
1 tbspbutter
1 tbspoil
1 tbspchopped ginger
2green chillies chopped
2 tbspgram flour/ besan
1 tspred chilli powder
1 tspturmeric powder
1 tspcoriander powder
1/2 tspgaram masala powder
as per tasteSalt
1/2 tspcumin powder
1 tbspcashew nuts powder
For Paneer stuffing -
150 gmpaneer
1 tbspcashew nuts powder
1green chili chopped
1 tspginger chopped
1/2 tspSalt
1 tspchaat masala powder
1 tspblack pepper powder
as requiredOil for deep frying
For Gravy -
1 tbspoil
1 tbspbutter
2-3green cardamom
1black cardamom
1" cinnamon stick
1onion chopped
2tomatoes chopped
1 tspred chilli powder
1/2 tspturmeric powder
1 tspcoriander powder
2 tbspginger, garlic paste
2 tbspchopped coriander leaves
10-12cashew nuts
Salt to taste
2 tbspfresh cream
1 tbspkasuri methi

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Steps

50 minutes

1

In a pot blanched spinach in boiling water for 3-4 minutes. Remove and transfer immediately into the ice water. Then squeeze it. Take a grinder jar add blanched, squeezed spinach and grind it into a smooth paste.
2

Heat oil and butter add chopped green chillies, ginger and saute few seconds then add besam and roast till golden brown.
3

Now add red chilli powder, turmeric powder, coriander powder, salt, cumin powder and mix it well them add cashew nuts powder, mix it well and cook. Now add spinach paste and mix it properly and cook on low flame until they becomes dry.
4
5

Take a mixing bowl add paneer and all stuffing ingredients, first mashed the paneer and mixed all spices and make a paneer dough. Divide the paneer dough and spinach mixture into equal portions. Take each spinach portion, flattened it on the palm and place a paneer ball in the centre. Gather the edges and shape into a balls.
6

Heat sufficient oil in a kadai add gently stuffed spinach balls and fry them on low flame until crisp and golden brown, now take out in a absorbent paper and keep aside.
7

Making Gravy -
Heat oil and butter in a kadai add cardamoms, cinnamon and chopped onion saute 3-4 minutes then add chopped tomatoes and cook on low flame. Now add red chilli powder, turmeric powder, coriander powder, cumin powder and salt and cook some times.
8

Now add ginger garlic paste mix it well then add cashew nuts and coriander leaves and cook 3-4 minutes, turn off the flame and cool down completely.
9

When cool down masala mixture remove in the mixer grinder add little water and grind it into a smooth puree. Now strain the puree in a kadai add little water and boil it. Then add butter, kasuri methi and fresh cream mix it well and cook 4-5 minutes. Turn off the flame. Meanwhile cut the fried kofta into half and keep aside.
10

Pour this gravy in the serving bowl, arrenge the koftas with cut side up and serve hot immediately.