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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 Healthy Eating Doesn’t Have To Be A Chore.

Healthy eating is now a lot more popular than in the past and rightfully so. There are a number of illnesses related to a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. There are more and more campaigns to try to get people to lead a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that a lot of people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make some simple changes that can start to make a positive impact to our day-to-day eating habits.

You can make similar modifications with the oils that you use for cooking your food. Olive oil, for instance, is loaded with monounsaturated fats which are basically good fats that battle the effects of bad cholesterol. It can also be good for your skin since it is a superb source of vitamin E. It could be that you already feel that you consume fruit and vegetables but it can be worthwhile considering how fresh these are depending on where you get these. Organic foods are a superb option and will reduce any possible exposure to harmful chemical substances. If you can locate a good local supplier of fresh fruit and vegetables, you can also ingest foods that have not lost their nutrients because of storage or not being harvested at the right time.

As you can see, it is easy to begin to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to shaam savera recipe. You can cook shaam savera using 38 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Shaam savera:
  1. You need For Palak kofta:
  2. Provide 1cup/ 250 gms Spinach Puree
  3. You need 1-2 tbsp Mint Puree
  4. Provide 1 tsp Chilli & ginger paste
  5. Use 1 tsp Cumin seeds
  6. Take to taste Salt
  7. Use 1/2 tsp Roasted cumin powder
  8. Get 1 tsp Garam masala
  9. You need 2 tsp Coriander powder
  10. Get 1 tbsp Oil+ to deep fry
  11. Use 1 tbsp Cashew powder
  12. Provide 2 tbsp gram flour
  13. Provide as required Corn flour- to coat
  14. Use For Stuffing:
  15. Provide 1/2 cup mashed paneer
  16. Get to taste Salt
  17. Prepare 1/2 tsp Garam masala
  18. Prepare 1/4 tsp Black pepper powder
  19. You need 1 tbsp Corn flour/ Rice flour
  20. Prepare For Curry:
  21. Prepare 2 tbsp Oil
  22. Provide 1 tsp Cumin seeds
  23. Prepare 1 big Onion
  24. Get 1/2 inch Ginger
  25. You need 3-4 Garlic pods
  26. Get 2 Dried red chillies
  27. Prepare 8-10 Cashew nuts
  28. Prepare 2 Tomatoes
  29. Provide 2 tsp Coriander powder
  30. Provide 1 tsp Kashmiri Red chilli powder
  31. Provide 1 tsp Garam masala
  32. Take as required Water
  33. You need 1 Bay leaf
  34. Take 2 Cardamoms
  35. Provide 2 Cloves
  36. Use 1 tsp Garam masala
  37. Get 1 tsp Kasturi methi
  38. Use 2 tbsp Fresh cream/ Malai
Steps to make Shaam savera:
  1. Heat 1tbsp oil in a pan, add cumin seeds, ginger and chilli paste, then spinach and mint Puree. Stir continuously to let off the water evaporate.
  2. Add salt, cumin powder, garam masala, coriander powder and mix well. After cooking for 2-3min, add cashew powder and besan to let off the mixture dry. Turn off the flame and let the mixture come to room temperature.
  3. Stuffing- to smashed paneer- add salt, paper, garam masala, corn flour, mix well and knead together. Prepare small balls out of the stuffing.
  4. Take a spoon full of spinach mixture, flatten it in your palms and stuff the paneer balls inside, and turn into a round ball. Lightly coat the balls.with. corn flour and keep the balls aside.
  5. Heat oil in a pan to deep fry. Deep fry the balls prepared until golden brown. Then cut the balls into two halves.
  6. Curry- add 1tbsp oil in a deep pan, add cumin seeds, after jeera splutter add chopped onions, tomato, garlic, ginger, red chillies, cashews, saute for a minute. Add salt, coriander powder, garam masala, red chilli powder and saute for a minute.
  7. Add water(1cup), cover with a lid and let the veggies cook for 5-7 minutes. Turn off the flame, cool down and grind it into a thick paste.
  8. Heat 1tbsp oil in a pan, add bay leaf, laung and elaichi. Then add the paste prepared, stir till a boil. Add salt, garam masala, Kasturi methi and cook at low flame for a minute.
  9. Add fresh cream and water if required and mix well.
  10. Turn off the flame, transfer the curry into a bowl, place the half cut kofta's, drizzle some fresh cream. Serve hot with your favourite type of Paratha or roti.

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