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)(ताज़ा पालक), Bathua(बथुआ)

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.

For more recipes related to Naya Shaam Savera checkout Sai Bhaji , Sai Bhaji , Palak Chicken , Spinach Gnocchi with Tomatoes . You can also find more Main Course_Veg recipes like Vankaya Perugesi, Lauki aur Wadiyon ki Sabzi, Sesame Tossed Greens In Hot Bean Sauce, Indonesian Pineapple Curry. Or try out these recipes from Maharashtrian Cuisine like Mango Methambo, Sabudana Pulav, Kaaley Aloo, Bread Upma.

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.

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