Shaam Savera

Chef Kapoor’s signature dish now popular all over India and outside it too. Paneer stuffed palak koftas sitting in a velvety & smooth makhni gravy, a treat to both the eyes & taste buds. This is a Sanjeev Kapoor exclusive recipe.

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Shaam Savera

Main Ingredients Gravy, Medium tomatoes
Cuisine Indian
Course Main Course Vegetarian
Prep Time 41-50 minutes
Cook time 41-50 minutes
Taste Tangy
Level of Cooking Moderate
Others Veg



  • 4-5 medium tomatoes, halved
  • 2 teaspoons oil
  • 1/2 teaspoon caraway sees (shahi jeera)
  • 2 cloves
  • 1 black cardamom
  • 3-4 green cardamom
  • 1 inch Cinnamon
  • 3-4 garlic cloves, chopped
  • 1 inch ginger ,chopped
  • 1 medium onion, sliced
  • 1 teaspoon turmeric powder
  • 1/2 tablespoon red chilli powder
  • 1/2 teaspoon coriander powder
  • Salt to taste
  • 2 tablespoons butter
  • 8-10 cashewnuts, broken
  • 1 tablespoon dried fenugreek leaves (kasoori methi)
  • 1 tablespoon honey
  • 2 teaspoons fresh cream

For spinach covering

  • 1 cup spinach puree
  • 2 tablespoons butter
  • 1 tablespoon caraway seeds (shahi jeera)
  • 4-5 garlic cloves, chopped
  • 1 inches ginger, chopped
  • 1 teaspoon green chilli paste
  • 3 tablespoons cashewnut powder
  • 1 teaspoon green cardamom powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 1-2 tablespoons roasted chana powder

For kofta filling

  • 1/2 teaspoon cottage cheese (paneer), grarted
  • 1/2 teaspoon green cardamom powder
  • 1/2 teaspoon white pepper powder
  • Salt to taste
  • 1/2 tablespoons cornflour + for coating 
  • Oil to deep fry

For garnish

  • A few ginger strips


  1. To make the gravy, heat oil in a deep non-stick pan, add caraway seeds, cloves, black cardamom, green cardamoms, cinnamon, garlic, ginger and onion and sauté till onion turns golden brown.
  2. Add 1 tsp turmeric powder, tomatoes, and mix well. Add red chilli powder, coriander powder, mix well. Add 1 cup water and salt to taste. Cover and cook for 4-5 minutes or till the tomatoes are pulpy.
  3. Add butter, cashewnuts, kasoori methi crushed between your palms, and honey and mix well. Let the gravy simmer for 5-10 minutes on medium heat. Set aside to cool.
  4. For the spinach coating, melt butter in another non-stick pan. Add caraway seeds and sauté till colour changes. Add garlic and ginger, mix and sauté till raw smells disappear. Add spinach puree, mix well.
  5. Add green chilli paste, cashewnut powder, green cardamom powder and coriander powder and mix well. Add salt and roasted chana powder and mix well and cook till dry. Spread it out on a plate and set aside to cool completely.
  6. For the kofta filling, take cottage cheese in a bowl, add green cardamom powder, white pepper powder, salt and cornflour and mix well. Divide into equal portions and roll into balls.
  7. Heat sufficient oil in a kadai.
  8. Divide the spinach mixture into equal portions. Coat each cottage cheese ball with a portion of spinach and roll into a round ball. Keep them on a plate.
  9. Take some cornflour on a plate, roll the stuffed balls in it and slide into hot oil and deep-fry on medium heat till crisp. Drain on absorbent paper and set aside.
  10. Put the cooled gravy mixture into a blender jar and blend till smooth. Strain the ground mixture through a strainer into another non-stick pan and discard the residue.
  11. Add sufficient water to get the right consistency and heat. Add fresh cream and mix. Let the gravy get heated through.
  12. To serve, pour the curry into a serving bowl. Halve the koftas horizontally and place them on the top of the gravy. Garnish with ginger strips and serve hot.