How to make Shaam Savera -

Our signature preparation, the colours of this dish – saffron, white and green - proclaim our nationalism. Spinach koftas are filled with paneer and served floating on a saffron coloured, velvety gravy. It also stands for shaam, or dusk, as represented by the darker shades of the spinach, while the paleness of the paneer symbolizes savera or dawn. When displayed as koftas cut open in half to show off the light inside, the dish is more than just food, it is poetry on a plate.

Sanjeev Kapoor

This recipe is from the book the yellow chilli cookbook.

Main Ingredients : For Spinach Covering, Fresh spinach leaves (palak) (ताज़ा पालक)

Cuisine : Indian

Course : Main Course Vegetarian

Shaam Savera

Shaam Savera Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Shaam Savera Recipe

  • For Spinach Covering

  • Fresh spinach leaves (palak) , blanched, drained and pureed 2 small bunches

  • Butter 2 tablespoons

  • Caraway seeds (shahi jeera) 1 tablespoon

  • Garlic cloves , chopped 5

  • Ginger , chopped 1 inch piece

  • Green chilli paste 2 teaspoons

  • Green cardamom powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Cashewnut powder 3 tablespoons

  • Salt to taste

  • Roasted chana dal powder 8 tablespoons

  • Cornflour/ corn starch for dusting

  • For Kofta Filling

  • Paneer (cottage cheese) , grated 1/2 cup

  • Green cardamom powder 1/4 tablespoon

  • White pepper powder 1/4 tablespoon

  • Salt to taste

  • Cornflour/ corn starch 1/4 tablespoon

  • Oil for deep-frying

  • For Gravy

  • Oil 1/4 cup

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Cloves 2

  • Black cardamoms 2

  • Green cardamoms 10

  • Cinnamon 1 inch stick

  • Onion , sliced 1 medium

  • Garlic cloves , chopped 8

  • Ginger , chopped inch piece

  • Turmeric powder 1 teaspoon

  • Tomatoes , halved 5 medium

  • Red chilli powder (deghi mirch) 1/2 tablespoon

  • Salt tablespoon

  • Butter 1/2 cup

  • Cashewnuts , broken 1/4 cup

  • Dried fenugreek leaves (kasoori methi) 1 1/2 tablespoons

  • Green cardamom powder 1/2 tablespoon

  • Honey 1 teaspoon


Step 1

For the spinach covering, melt the butter in a non stick pan. Add the caraway seeds and sauté until they begin to change colour. Add the spinach puree, garlic, ginger, green chilli paste, green cardamom powder, coriander powder, cashewnut powder, salt and roasted chana powder and cook, stirring, till dry. Spread it out on a plate and set aside in a refrigerator to cool completely.

Step 2

For the kofta filling, mix together the paneer, cardamom powder, white pepper powder, salt and cornflour and mix well. Divide into eight equal portions and roll into balls. Keep them in the refrigerator till required.

Step 3

For the gravy, heat the oil in a deep non stick pan. Add the caraway seeds, cloves, black cardamoms, green cardamoms, cinnamon, onion, garlic, ginger and turmeric powder and sauté for five to seven minutes. Add the tomatoes, red chilli powder, salt and one cup water and cook, stirring for five minutes. Add the butter, cashewnuts, kasoori methi, green cardamom powder and honey and mix well. Let the gravy simmer for ten to fifteen minutes on medium heat. Set aside to cool. Grind and strain the gravy into a bowl and discard the residue.

Step 4

To make the koftas, heat sufficient oil in a kadai. Divide the spinach mixture into eight equal portions. Coat each paneer ball with a portion of spinach and roll into a round ball. Roll the balls lightly in cornflour. Deep fry on medium heat for three to four minutes. Drain on absorbent paper and set aside to cool slightly.

Step 5

To serve, pour the curry into a serving bowl. Halve the koftas horizontally and place them on the top of the gravy. Garnish with a swirl of fresh cream, ginger and green chilli strips and serve.

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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.