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.

Main Ingredients : Fresh spinach leaves (palak), Bathua

Cuisine : Maharashtrian

Course : Main Course_Veg

Naya Shaam Savera

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Naya Shaam Savera Recipe - How to make Naya Shaam Savera


Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • 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 10

  • Amaranth red 1/4 small bunch

  • Amaranth green 1/4 small bunch

  • Oil 2 tablespo to deep fry

  • Cumin seeds 1 teaspoon

  • Garlic finely chopped10-12 cloves

  • Green chillies stemmed and finely chopped6-7

  • 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.