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Shaam savera - Paneer stuffed Spinach koftas
Shaam savera - Paneer stuffed Spinach koftas

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We hope you got benefit from reading it, now let’s go back to shaam savera - paneer stuffed spinach koftas recipe. You can have shaam savera - paneer stuffed spinach koftas using 32 ingredients and 19 steps. Here is how you achieve it.

The ingredients needed to cook Shaam savera - Paneer stuffed Spinach koftas:
  1. You need For the Koftas
  2. Take 800 gms Spinach
  3. Use 2 to 3 Green chillies finely chopped
  4. Provide 1 tsp Cumin seeds
  5. You need 1/2 tsp Turmeric powder
  6. Take 4 tbsp Chick pea flour / Besan
  7. Get 3 tbsp Garlic (Finely chopped)
  8. Provide Salt as per taste
  9. Prepare 1/4 tsp Cardamom powder
  10. Use 130 gms Paneer / Cottage Cheese
  11. Get 1/2 tsp CIBA EGG MASALA
  12. Prepare 1/2 tsp CIBA CHATKARI CHAT MASALA
  13. Provide Oil 1 tbsp and extra for deep frying
  14. Provide 1/4 cup Cornstarch (for coating the koftas)
  15. You need Gravy
  16. You need 4 cups Fresh tomato puree
  17. Prepare 1 tbsp Oil
  18. Prepare 4 Cardamom pods
  19. Use 2-3 Bayleaf
  20. Use 1 tsp Cinnamon powder
  21. Get 2 tbsp Garlic (finely chopped)
  22. Get 1/4 cup Butter
  23. Take 1/4 tsp Cardamom powder
  24. Take 1/2 tsp Garam masala powder
  25. Get 2 tsp CIBA KASHMIRI LAL MIRCH POWDER
  26. You need 2 tsp CIBA CORIANDER POWDER
  27. You need 1/4 tsp CIBA Heeng /asfoetida
  28. Prepare 1/4 tsp Honey
  29. Get 2 tsp dried roasted fenugreek leaves
  30. Provide 1/2 cup Cream
  31. Get Salt as per taste
  32. Get Green coriander for garnishing
Steps to make Shaam savera - Paneer stuffed Spinach koftas:
  1. Clean and wash the spinach. Blanch the spinach in hot boiling water for just 3-4 minutes.Squeeze out the excess water from the spinach. Chop the spinach finely and set it aside.
  2. Grate the paneer. Add CIBA EGG MASALA, CIBA CHATKARI CHAAT MASALA, cardamom powder and salt to the paneer. Mash the mixture well until it comes together into a ball.
  3. Divide it into 7 balls.
  4. Heat 1 tbsp oil in a pan. When hot, add the cumin seeds. Once they start to splutter, add the chopped garlic,chopped chillies and saute.
  5. Add the chickpea flour and mix until the rawness of the flour is gone.
  6. Add the chopped spinach. Add the turmeric powder and little salt (Be very careful while adding the salt as a little goes a long way while adding salt to spinach).
  7. Keep cooking until all the moisture from the spinach has gone.Once done, turn of the heat. Set the mixture aside to cool.
  8. Once the spinach has cooled, make 7 equal portions of it. To make the koftas, take a portion of spinach and flatten it. Keep a paneer ball at the center of the spinach mixture. Gather the edges of the spinach mixture and shape it into a ball. Press firmly so that there isn't any air pockets between the two layers.Repeat the process with the other spinach portions and paneer balls.
  9. Take some cornstarch in a plate. Roll the stuffed balls in it. Dust of the excess cornstarch by tossing it between both palms.
  10. Heat oil for deep frying. When hot, gently slide the cornstarch coated balls in to the oil and cook them on medium heat. Fry until golden
  11. Fry until golden. Drain it on a paper towel or any absorbent paper.Repeat the process with all the balls.
  12. GRAVY - - - Heat 1 tbsp oil in a thick bottomed pan. When hot, add the cinnamon, cardamom and bayleaf.
  13. Add the chopped garlic, saute until the rawness goes away.
  14. Add the pureed tomatoes. Mix well. Cook on medium heat.
  15. Add salt, butter, garam masala, cardamom powder,CIBA HEENG, CIBA CORIANDER POWDER and CIBA KASHMIRI LAL MIRCH POWDER chilli powder.Cook until the tomato puree is well cooked.
  16. Heat the kasoori methi on tawa.
  17. Rub it in between the palms and crush it. Add this to the tomato gravy.
  18. Once the tomato gravy is well cooked, add honey to the mixture and mix well.Lastly add the cream and cook for a couple of minutes and turn of the heat.
  19. Cut each of these koftas into two equal halves. - - Pour the gravy in a bowl. Place the halved koftas on the gravy. Drizzle some cream and serve immediately with rice or flat bread of choice.

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