Shaam Savera - Spinach Paneer

Shaam Savera - Hidden Paneer in Spinach

When paneer hides in the embrace of spinach and then sinks into the onion, tomato, and cashew gravy. The recipe is popularly known as 'Shaam Savera', On this Republic Day, we proudly share the tri-color recipes that not only looks amazing but also taste awesome.

Shaam Savera means Evening and morning literally because of colors, With Spinach koftas stuffed with Paneer and these kofta dumpling submerged in cashew rich sweet-tangy gravy. Do justice to this dish and enjoy with Butter Naan, Lachha Paratha, or kulcha.

My Kitchen.. My Recipe.. My Way.

• Preparation Time 24 - 30 mins
• Cooking time  25 mins
• Serves 3 - 4
• Course Main

Ingredients 

For Koftas

• Spinach Puree  1 cup
• Ginger-Garlic Paste 2 tsp
• Green Chillies  2 chopped
• Cumin Seeds  1 tsp
• Roasted Gram Flour 4 tbsp
• Coriander Powder  1tsp
• Amchur Powder 2 tsp
• Salt to taste
• Paneer 1/2 cup grated
• Black Pepper Powder 1 tsp 
• Corn Flour 2 tbsp
• Cardamom Powder 1/2 tsp
• Refined Flour for coating
• Oil for frying

For Gravy

• Onion 1 big roughly chopped
• Ginger-Garlic  1 tbsp roughly chopped
• Tomatoes 3 medium roughly chopped
• Cashews 8 - 10
• Green Cardamom 1
• Cloves  2 - 3 
• Cinamon Stick 1/2 inch
• Bay leaves
• Cumin Seeds 1 tsp
• Ghee / Butter  2 - tbs
• Turmeric Powder 1 tsp
• Red Chilli Powder  2 tsp
• Coriander Powder  1 tsp
• Kashmiri Red Mirch  1 tsp
• Sugar 1/2 tsp
• Garam Masala  1/2 tsp
• Water 1/2 cup
• Fresh cream 

Directions

Koftas

• Heat oil in a pan add cumin seeds, ginger-garlic paste, green chilies and saute for a minute.
• Add spinach puree, salt, coriander powder and cook it for 3 - 4 mins.
• Now add roasted gram flour, amchur powder, and stir continuously to avoid any lumps. cooks till all the water evaporates and it becomes a little dry.
• Turn off the flame and bring it to room temperature.
• In a mixing bowl add grated paneer, add salt, black pepper, cornflour, cardamom powder mix well and knead together.
• Make small round balls from this paneer mixture and keep them aside.
• Take a spoonful of paneer mixture and flatten it on your palm, place the paneer ball in the center bring the edges together and seal the paneer ball.
• Lightly coat the balls with refined flour.
• Now fry these balls on medium flame until golden brown.

Gravy

• Heat 1 tbsp of ghee/butter in a pan add roughly chopped onion, ginger-garlic, tomatoes, cashews and saute them on a medium flame for 4 - 5 mins.
• Add salt, coriander powder, red chili powder, turmeric powder, Kashmiri Lal Mirch, and saute for 2 - 3 mins again.
• Now add water and cook for 7 - 8 mins. cool down the mixture and grind well.
• In the same pan add 2 tbsp of ghee/butter add raw spices cardamom, cloves, cumin seeds, cinnamon stick, bay leaf, and roast till it gets aromatic.
• Now strain and add the onion mixture to the pan and cook for 4 - 5 minutes, adjust the consistency by adding water and bring it to boil.
• Add sugar, garam masala, and fresh cream and mix well. turn off the flame. 
• Add koftas to the gravy and serve hot!!

Instant Kitchenette Tip

• Do not add water to the spinach while making puree.
• Always add koftas to the gravy right before serving.
• You can also add cashew powder to the paneer mixture to make it rich in taste.
• Try to cook the gravy in ghee/ butter only it really makes difference to the taste.
• You can make koftas absolutely oil-free just cook them in appe patra.