Sanjeev Kapoor

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Naya Shaam Savera  Recipe

All the seven leafy green smake these koftas extra nutritious and extra special.

This recipe has featured on the show Khanakhazana.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Naya Shaam Savera

Main Ingredients

Fresh spinach leaves (palak), Bathua





Level Of Cooking











  • Fresh spinach leaves (palak)
    2 medium bunches
  • Bathua
    1 small bunch
  • Fresh mustard leaves (sarson)
    1 small bunch
  • Fenugreek leaves (methi)
    1/2 small bunch
  • Radish leaves
  • Amaranth red
    1/4 small bunch
  • Amaranth green
    1/4 small bunch
  • Oil
    2 tablespo to deep fry
  • Cumin seeds
    1 teaspoon
  • Garlic finely chopped
    10-12 cloves
  • Green chillies stemmed and finely chopped
  • Salt
    to taste
  • Turmeric powder
    1/4 teaspoon
  • Gram flour (besan)
    4 tablespoons
  • Cow’s milk
    1 litre
  • Vinegar
    2 tablespoons
  • Green cardamom powder
    1/8 teaspoon
  • Cornflour/ corn starch
    1/4 head


Step 1

Trim all the leafy greens and wash under running water. Place a deep non stick pan over medium heat and add 8 cups of water and bring it to a boil.

Step 2

Add the leaves and blanch it in boiling hot water for 2-3 minutes. Drain in colander and refresh under cold water. Squeeze out the excess water, cool and puree. Transfer into a deep bowl.

Step 3

Place a non stick shallow pan on medium heat and pour in 2 tablespoons oil. Add the cumin seeds, garlic and chillies and sauté.

Step 4

Add salt and turmeric powder and stir. Add gram flour and continue to sauté for 1-2 minutes. Add the prepared puree and sauté, stirring continuously, until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into 8 equal portions.

Step 5

Take cow’s milk in a deep pan, and let it come to a boil. Take pan off the heat and add vinegar, once the milk curdles, strain it in a muslin, set the whey aside, do not discard.

Step 6

Dip it in a bowl of ice water to cool the chenna.

Step 7

Remove the muslin with chenna from the water and squeeze out excess water.

Step 8

In another bowl mash the chenna along with salt and ⅛ teaspoon green cardamom powder. Divide into 8 equal portions and roll into balls.

Step 9

Take a portion of the sautéed greens, flatten it on your palm and place a chenna ball in the center. Gather the edges and shape into a ball. Similarly prepare the remaining koftas.

Step 10

Spread the cornstarch in a plate and rolls the stuffed koftas balls in it. Shake off the excess.

Step 11

Heat sufficient oil in a kadai. Gently slide in the koftas. Cook for 2-3 minutes on low heat or till golden brown. Drain with a slotted spoon and place on an absorbent paper. Use as required.

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