Shaam Savera

Hi all,

This is a very interesting dish as it sounds.. I adopted this recipe from Sanjeev Kappor and tweaked it here and there for the onion and tomato gravy. When I read this recipe for the first time itself, I decided, I am gonna prepare this for my sweetheart one day. I guessed it was really hard to hide the paneer inside the spinach. But later, though tricky, it seemed very easy for me to stuff, fry and later to cut into halves.

However, this good looking dish was prepared by me not only for my hubby, but for his friends and family. They were totally impressed by the way I cooked this dish. But when I narrated the recipe, they agreed it was easy.

So, if you are trying to impress your dear ones, grab your knife and start chopping the things necessary for this dish. Trust me, this is a rich, creamy and extremely delicious dish, which has the capacity to win anyone's heart..

Do try and let me know the outcome

Ingredients

For the Koftas

• Spinach - 1 cup
• Oil- 2 tblspn
• Garlic- 5 pods, chopped finely
• Green chillies- 3 , chopped finely
• Chick pea flour / Besan - 3 tblspn
• Salt - to taste
• Paneer - 1/2 cup
• Cardamom powder - 1 tsp

For the Makhani Gravy

• Oil - 2 tsp
• Cinnamon - 1 inch stick
• Cardamom - 2 nos
• Cloves - 2 nos
• Star anise - 1/2
• Ginger - 1 small piece
• Garlic - 4 cloves , cut into 2, each
• Cashews - 1 tblspn (8 - 10 nos)
• Almonds - 1 tblspn (8 -10 nos)
• Onion - 1 cup, roughly chopped
• Tomato - 1 1/2 cup, roughly chopped
• Turmeric powder- 1 tsp
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Green chillies - 2 nos
• Red chillies - 2 nos
• Coriander leaves - few
• Salt - according to taste

• Butter - 1 tblspn
• Salt - 1 tsp (if necessary)
• Sugar - 1 tsp
• Honey (Optional) - 1 tsp
• Garam masala powder - 1 tsp
• Curds - 1 tblspn
• Cream - 1 tblspn (Optional)
• Dried fenugreek leaves - 1/2 tsp, crushed
• Coriander leaves - to garnish

Method

For the Koftas

• Clean and wash the spinach leaves in water. Bring some water to boil in a vessel and add the spinach leaves to it. Boil for 5 minutes and mean while the leaves would have shrunk. 

 

• Turn off the heat and drain the water from the spinach and chop them very finely.
• In a pan, heat oil and add garlic and green chillies and fry for a minute. Add salt and turmeric. 
• Add the chickpea flour and mix well to avoid any lumps and drop the chopped spinach leaves immediately. Give it a good mix until everything is combined. Keep it aside to cool

• Meanwhile, crumble the paneer and add cardamom powder and salt to let and knead well.
• Make small gooseberry sized balls out of it.

• Take a small portion of spinach mixture and flatten it using your hands.

• Place 1 paneer ball on it

• Gather all the edges and close in the shape of a ball.

• Repeat the same for all.

• Deep fry the balls in oil and drain the excess oil using a kitchen towel.

• Once they are cooled down completely, cut them in to halves.

For the Makhani Gravy

• In a pressure cooker, heat oil. Add cinnamon, cardamom, cloves, star anise and cumin seeds. Fry for a minute. You will get a nice aroma from the all the spices. Now add cashews and almonds and fry until cashews starts changing its colour.
• Add onions and salt. Saute till it becomes translucent. Add turmeric powder, ginger, garlic and green chillies.
• After a minute of frying, add the tomatoes, coriander powder, cumin powder and coriander leaves (chopped). Mix everything well. Close the pressure cooker lid. Do not add any water. The water released by onion and tomato itself is enough to cook everything.
• Allow it for 3 to 4 whistles. Let the pressure release by itself and then open the lid. Let the mixture completely cool down.
• Grind this in to a very smooth paste. Make sure you don't get any chunks of cashews or almonds after grinding. Everything should be blended perfectly.
• Your basic gravy is now ready
• In a pan, heat butter and add the prepared gravy. Keep the heat in medium. Add 1/2 cup of water to it. Let it cook in a medium heat for about 15 to 20 minutes. The gravy will splutter while cooking. So keep the lid closed.
• Crush the dried fenugreek leaves between your hands and add to it. Add garam masala powder, sugar and honey and mix well.
• Whisk the curds well and add it to the gravy. Add cream.
• Cover and cook for a minute and switch off the heat. Keep it closed for minutes.

How to proceed?

• In a serving dish, pour the makhani gravy and make your own design using a teaspoon of cream. 
•  Place your spinach and paneer balls on it and garnish with coriander leaves.
• Serve with rotis or pulavs.

SERVE