How to make Shaam Savera Recipe - Spinach koftas cooked in tomato gravy.

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

Main Ingredients : For koftas (कोफते बनाने के लिए), Fresh spinach leaves (palak) (ताज़ा पालक)

Cuisine : Punjabi

Course : Main Course_Veg

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Shaam Savera

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Shaam Savera checkout Soya Malai Kofta . You can also find more Main Course_Veg recipes like Spinach And Cheese Pie, Beancurd Laksa, Vegetable and Rice Casserole, Palak Paneer Boondi. Or try out these recipes from Punjabi Cuisine like Paneer Kulcha, Kada Parshad, Cheesy Egg Bhurji, Steamed Lauki And Palak Kofta.

Shaam Savera Recipe Card

Shaam Savera

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Shaam Savera

  • 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 6-7

  • 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 12

  • 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.