How to make Naya Shaam Savera -

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

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Fresh spinach leaves (palak) (ताज़ा पालक), Bathua (बथुआ)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

For more recipes related to Naya Shaam Savera checkout Sai Bhaji, Palak Corn Potato Bake, Hearty Greens with Garlic. You can also find more Main Course Vegetarian recipes like Chawli chi Bhaji Peanut Sundal Saffron And Spinach Casserole Subz Lajawab

Naya Shaam Savera

Naya Shaam Savera Recipe Card


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.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Naya Shaam Savera Recipe

  • 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 chopped 10-12 cloves

  • Green chillies stemmed and finely chopped 6-7

  • 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.

website of the year 2013
website of the year 2014
website of the year 2016
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.