Shaam-Savera

This is Sanjeev Kapoor's one of the classic recipes. I saw this only once on TV in 1994 and still remember. It was just starting episodes of Khana-Khazana. My mom always makes killer Sham Savera on special occassions.

At the very basic, Shaam-Savera is Paneer stuffed spinach koftas in tangy tomato gravy. To save the real essence of this dish, I did not make any changes to the original recipe.

I recently made this on my son's six months' birthday. Everyone enjoyed it, so thought of sharing it with everyone. I also made 7 Layerd Paratha, Punjai Kadhi, Jeera Rice,and Paneer Cigars and will share recipes in upcoming posts..



Ingredients:-

-- For Kofta

• 4 cups Spinach, chopped and boiled
  
• 1 tsp Green Chilli paste
  
• 2 cups Paneer, grated
  
• 3-4 tbsp Corn Flour
  
• Pinch of Nutmeg
  
• Salt to taste
  

-- For Gravy

• 3-1/2 cups Tomato Puree
  
• 2 Green Cardamom
  
• 1 Cinemon Stick
  
• 1 Whole Red Chilli
  
• 1/2 tsp Ginger paste
  
• 1 tbsp Garlic paste
  
• 1 tbsp Red Chilli Powder
  
• 1 tsp Garam Masala
  
• 1 tsp Kasoori Methi
  
• 3 tbsp Butter
  
• 5 tbsp Cream
  
• 1 tsp Honey
  
• 1 -1/2 cups Water
  
• Salt to taste
  

Method:-

-- For Kofta

1. Mix spinach green chilli, salt, and corn flour.

2. Mix Paneer, nutmeg, and salt in another bowl and make small balls.

3. Flatten Spinach mixture on your palm and put paneer balls in center of spinach to make kofta.

4. Deep fry koftas and keep aside.

-- For Gravy

1. Heat oil and butter in kadai, saute green cardamom, cinemmon stick, whole red chilli, garlic and ginger.

2. Add tomato puree, salt, red chilli powder, garam masala, and water. Mix well and bring it to boil.

3. Turn down the heat and simmer for 4-5 minuts.

4. Add heavy cream and turn off the stove. Pour into serving bowl.

5. Cut koftas into half and put into gravy.

6. Serve hot with paratha, naan, or tandoori roti.