Shaam Savera | Sanjeev Kapoor Khazana

SHAAM SAVERA

Ingredients
For gravy
2 tsp oil oil
½ teaspoon caraway seeds (shahi jeera)
2 cloves
1 black cardamom
3-4 green cardamoms
1 inch cinnamon stick
3-4 garlic cloves, chopped
1 inch piece ginger, chopped
1 medium onion, sliced
1 tsp turmeric powder
4-5 medium tomatoes, halved
½ tbsp red chilli (deghi mirch) powder
½ tablespoon green cardamom powder
1 cup water
Salt to taste
2 tbsps butter
¼ cup broken cashewnuts
1 tbsp dried fenugreek leaves (kasoori methi)
1 teaspoon honey
2 teaspoons fresh cream

For spinach covering
2 small bunches (500 grams) fresh spinach leaves, blanched, drained and pureed
2 tbsps butter
1 tbsps caraway seeds (shahi jeera)
5 garlic cloves, chopped
1 inch ginger piece, chopped
2 teaspoons green chilli paste
1 teaspoon green cardamom powder
1 teaspoon coriander powder
3 tablespoons cashewnut powder
Salt to taste
8 tablespoons roasted chana powder
Cornflour for dusting
For kofta filling
½ cup grated cottage cheese (paneer)
¼ tablespoon green cardamom powder
¼ tablespoon white pepper powder
Salt to taste
¼ tablespoon cornflour
Oil for deep frying
For garnish
Ginger Juliennes

Method

1. For the gravy, heat the oil in a deep non-stick pan. Add the caraway seeds, cloves, black cardamoms, green cardamoms, cinnamon, garlic, ginger, onion and half the turmeric powder and sauté for five to seven minutes.
2. Add the tomatoes, red chilli powder, remaining turmeric powder, green cardamom powder, one cup water and salt to taste. Cook for five minutes. Add the butter, cashewnuts, kasoori methi, honey and mix well. Let the gravy simmer for ten to fifteen minutes on medium heat. Set aside to cool.
3. For the spinach covering, melt the butter in a non stick pan. Add the caraway seeds and sauté it begins to change colour. Add garlic, ginger, spinach puree, green chilli paste, cashewnut powder, coriander powder, green cardamom powder, salt and roasted chana powder and cook, stirring, till dry. Spread it out on a plate and set aside to cool completely.
4. For the kofta filling, mix together the paneer, cardamom powder, white pepper powder, salt and cornflour and mix well.
5. Divide into eight equal portions and roll into balls. Keep them in the refrigerator till required.
6. To make the koftas, heat sufficient oil in a kadai. Divide the spinach mixture into eight equal portions. Coat each paneer ball with a portion of spinach and roll into a round ball. Roll them lightly in cornflour. Deep fry on medium heat for three to four minutes. Drain on absorbent paper and set aside to cool slightly.
7. Grind and strain the gravy into a bowl and discard the residue.
8. Put the gravy back on heat. Add some water to adjust the consistency. Add fresh cream and mix.
9. To serve, pour the curry into a serving bowl. Halve the koftas horizontally and place them on the top of the gravy.
10. Garnish with a swirl of ginger juliennes and serve hot

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Cuisine - Indian

Course - Main Course Vegetarian

Dish - Main Course Vegetarian