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Shaam-savera
Shaam-savera

Before you jump to Shaam-savera recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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We hope you got benefit from reading it, now let’s go back to shaam-savera recipe. To cook shaam-savera you only need 20 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Shaam-savera:
  1. Prepare 500 gm Spinach
  2. Get 100 gm Paneer grated
  3. Take Pinch Cardamom powder
  4. Take As required Oil
  5. You need As required Salt
  6. You need 1 tsp Cumin seeds
  7. You need 1/2 tsp Turmeric powder
  8. You need 1/2 tsp Red chilli powder
  9. Use 1/2 tsp Garam masala powder
  10. Get 3-4 tbsp Gram flour
  11. Take 2 Onion chopped
  12. Prepare 4-5 Tomatoes chopped
  13. Use 8-10 cloves Garlic chopped
  14. You need 2-3 Green chilli chopped
  15. Use 1-2 tsp Cornflour
  16. Provide 2 tsp Butter
  17. Prepare 2 tsp Dried fenugreek leaves
  18. Get 2 tsp Honey
  19. Provide 6-8 Cashew
  20. Take 1/2 cup Fresh cream
Steps to make Shaam-savera:
  1. Wash and trim the spinach leaves and blanch in boiling water for 3-4 minutes. Drain and refresh under cold water. Cool and transfer in a bowl.
  2. In an another bowl take grated paneer. Add a pinch of salt and cardamom powder. Mixwell and divide it into equal parts and roll into balls.
  3. Heat 2 tbsp oil in a nonstick pan.add cumin seed,chopped half amount of garlic and green chilli and saute. Add gram flour and mix everything well. Saute 1-2 minutes. Add blanched spinach and a pinch of salt and stirring continuously. When the mixture begins to leaves the side of the pan remove from heat and set aside to cool down. Divide it into equal parts.
  4. Take each spinach portion. Flatten it on your palm and place a paneer ball in the centre. Gather the edges and shape into a ball. Spread the cornflour in a plate and roll the stuffed spinach balls in it.
  5. Heat sufficient oil in a kadai for deep fry. Fry all spinach balls gently on low heat for 1-2 minutes. Fry till golden brown. Drain on absorbent paper.
  6. For the gravy heat oil in a pan. Add cumin seeds,bay leaf. When it splutter add remaining garlic and green chilli. Add onion,cashew - and tomatoes and Cook till onion gets translucent. Add all dry spices except garam masala powder.cook till oil separates the masala. Off the flame. When the masala cool down a bit.grind it into a smooth puree.
  7. In the same pan add butter and oil. Heat and add prepared puree and salt to taste and mix well. Bring it to a boil. Add garam masala powder. Add honey and fenugreek leaves in the gravy and cook for 2 minute. Add fresh cream and mix well. Off the flame and cover the pan. Let it rest for 2 minutes.
  8. Pour the makhni gravy into a serving bowl. Halves the koftas and place on the gravy and serve immediately with roti or naan.

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