Sanjeev Kapoor

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Shaam Savera

Spinach koftas cooked in tomato gravy.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 31-40 minutes

Cooking time : 31-40 minutes

Servings : 4

Shaam Savera

Main Ingredients

For koftas , Fresh spinach leaves (palak)




Main Course-Veg

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  • For koftas
  • Fresh spinach leaves (palak)
    5 medium b
  • Paneer (cottage cheese) grated
    65 grams
  • Salt
    to taste
  • Green cardamom powder
    a pinch
  • Oil
    2 tablespo
  • Cumin seeds
    1 teaspoon
  • Garlic finely chopped
    10-12 cloves
  • Green chilli finely chopped
  • Gram flour (besan)
    4 tablespoons
  • Turmeric powder
    1/4 teaspoon
  • Cornflour/ corn starch
    1/4 cup
  • Makhani gravy
  • Tomato roughly chopped
    18 large
  • Oil
    2 tablespoons
  • Green cardamom
  • Mace
    1/2 blade
  • Garlic chopped
    20 cloves
  • Salt
    to taste
  • Red chilli powder (deghi mirch)
    2 1/2 teaspoons
  • Butter
    1/2 cup
  • Fenugreek leaves (methi) roasted and powdered
    2 teaspoons
  • Honey
    3 teaspoons
  • Fresh cream
    8 tablespoons


Step 1

Trim the spinach leaves and blanch them in eight cups of boiling water for two to three minutes. Drain and refresh under cold water.

Step 2

Squeeze out the excess water, cool and chop finely. Transfer into a deep bowl. In another bowl mash the paneer with a little salt and a pinch of green cardamom powder. Divide into eight equal portions and roll into balls.

Step 3

Heat two tablespoons oil in a non stick shallow pan, add the cumin seeds, garlic and green chillies and sauté. Add the gram flour and continue to sauté for one to two minutes. Add the turmeric powder and stir.

Step 4

Add the spinach and salt sauté, stirring continuously, until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into eight equal portions. For the makhni gravy puree the tomatoes till smooth. Heat the oil in a deep non

Step 5

Add the butter and cook for some more time. Take each spinach portion, flatten it on your palm and place a paneer ball in the center. Gather the edges and shape into a ball. Spread the cornstarch in a plate and rolls the stuffed spinach balls in it. Shake

Step 6

Heat sufficient oil in a kadai. Gently slide in the stuffed spinach balls, two at a time, and deep fry on low heat for two to three minutes or till golden brown. Drain on absorbent paper.

Step 7

Add the dried fenugreek leaves and honey to the gravy. Stir and cook for five minutes more. Add the cream and cook for two minutes more. Pour the makhni gravy into a serving bowl, halve the koftas and place on the gravy and serve immediately.

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