Monday, January 26, 2009

Shaam Savera

“Shaam Savera” means, dusk and dawn, represented by spinach and paneer (cottage cheese) in the recipe. It also means spinach and paneer koftas (dumplings) in butter gravy.
One of my hubby’s favorite, Shaam Savera, is a one of the regulars on my entrée list. It is inspired by the recipe on khana khazana, Sanjeev kapoor’s (one of the top Indian chefs) show. But I have made some alterations according to taste.

For Koftas (Dumplings):[for 12 koftas: 6 servings]
Spinach – 1 pkt frozen /1bunch fresh
Paneer – 3/4 lbs (grated)
Cashew nuts – 2 tbsp (finely chopped)
Chopped garlic – 1/2 tsp
Chopped green chili – 2 tsp
Corn flour – 3 tsp
Oil for deep frying
Salt as per taste

For sauce or gravy:
Whole garam masala – 1 tbsp
Onion -1 (pureed)
Tomato puree – 2 cups
Ginger paste – 1 tbsp
Garlic paste  – 1 tbsp
Paneer – 2 tbsp grated
Red chili powder – 1 tbsp
Green chili -1 tsp (finely chopped)
Heavy cream – 1/3 cup
Kasoori methi (dried fenugreek leaves) – 1/2 tsp
olive oil – 2 tbsp
Garam masala powder – 1/2 tsp
Sugar/Honey – 2 tsp.
Salt as per taste

  • Wash fresh spinach in plenty of running water to get rid of any dirt, soil or impurities. Blanch spinach in boiling hot water and refresh in cold water. Chop finely and keep aside. If using frozen, thaw the frozen spinach in microwave for 8 minutes.
  •  Add chopped green chilies, salt, chopped garlic and corn flour.
  • Mix well and divide into 12 equal portions.
  • Grate Paneer. Add salt, cashew nuts (finely chopped) and mash well. Divide it into 12 small balls.
  • Take spinach, flatten it on your palm and stuff paneer balls in it. Shape it into a ball (kofta). Deep fry for 4 minutes in moderately hot oil.
  • Heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies. Cook for 2 minutes.
  • Add tomato puree, red chili powder, Garam Masala Powder, salt in one cup of water. Add grated paneer (2 tbsp). Bring it to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey or both and kasoori methi. Stir in heavy cream.
  • Serve koftas cut into halves on top of the rich gravy. Do not boil koftas in the gravy as they are liable to break.
Enjoy with fresh naan, paratha or steamed basmati rice.

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