Shaam Savera(Palak-Paneer kofta) recipe
Shaam-savera is the most famous recipe of all time and it has been tried by almost all Indian chefs. Loaded with healthy ingredients this is simply an outstanding dish.
Why the dish name is “shaam-savera” and why not “Palak-paneer kofta”? Shaam in Hindi means ‘Evening” and saver in Hindi means ‘Morning’
When you cut the koftas in two halves, then it looks like black and white cut balls, so the black spinach covering, resembles Shaam and white paneer filling, resembles morning, hence it’s got the name Shaam-savera.
Ingredients of Shaam savera include palak(spinach) and paneer(cottage cheese) which creates magic in an overall display of the dish.
Other equally delicious paneer dishes are paneer angara, paneer butter masala, paneer lababdar, paneer khurchan etc.
Nutritional Facts
Palak is the source of many vitamins like vitamin A, B2, B6, E, and minerals like phosphate, calcium, magnesium, copper, etc.
Talking about nutritional facts of paneer, it contains iron, calcium, protein, carbohydrates, sodium, cholesterol and saturated fat. It is a good source of protein.
Other ingredients includes tomato which is main source of lycopene that helps in reducing risk of heart disease and cancer.
Cashews, butter, cream are good source of fats and calories, that makes this dish so rich in flavour and taste.
Cooking method of Shaam savera
The cooking methods involve cooking koftas separately and tomato gravy separately and later on kofta is served in a serving dish on the top of the gravy spread.
This dish falls in a category medium level cooking and involves little bit of cooking expertise.
Coat the paneer balls well with palak cover, roll in corn flour, and deep fry in oil till it becomes crisp or golden brown in color and placed on absorbent paper.
Tomato gravy involves frying onion, ginger, whole spices, chopped tomatoes, and other ingredients for a few minutes. Blend the mixture into a smooth and fine gravy
This gravy requires a boiling process of 2-3 minutes. Now, transfer this gravy into a serving dish and place koftas on the top of the gravy.
Shaam-savera is best enjoyable with naan or tandoori roti.
Ingredients
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For Koftas
- For Tomato Gravy
Instructions
- Clean the spinach(palak) properly and blanch it into 5-6 cups of water. Boil it just for 2-3 minutes. Drain and place the palak in running tap water. Squeeze out the excess water properly, chop it finely and keep aside.
- Grate the paneer in a bowl, add salt, cardamom powder, garam masala powder, and black pepper, mix it properly. Roll the mixture into 8-10 equal sizes of balls.
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Heat a pan, add oil, and heat it on medium flame. Add cumin seeds, garlic, green chilies, and saute for a minute. Add gram flour(besan) and saute for another 1-2 minutes. Add turmeric powder, salt, and spinach, fry it till all the moisture is gone, make sure the spinach is dried properly i.e. it doesn't have water content. Allow it to cool and divide into 8-10 portions.
- Heat oil in another pan/wok. Add chopped onion, cashews, and fry till the onion becomes succulent. Add cardamoms, chopped garlic, degi mirch, and, salt, cook it for 1 minute. Add chopped tomatoes and cook it for 10-12 minutes till the tomatoes are cooked properly and leaving oil from the sides. Turn off the heat and keep aside the mixture and allow it to cool down properly.
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In the meanwhile let us prepare the koftas. Take one portion of spinach(palak) mixture and flatten it like small chapati and place a paneer ball in the center.
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Cover the paneer with the palak mixture by gathering all the edges with the help of your palm. Roll the koftas in the cornflour and dust out extra flour. Prepare the rest of the koftas accordingly.
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Heat sufficient oil in a kadhai and fry all the koftas till golden brown or crisp. Note that you will place the koftas in the oil gently. Take out the koftas and place them on tissue paper/absorbent paper.
- Next, add the tomato mixture(prepared earlier) into a blender and grind it to a fine and smooth paste. Add butter to the same pan/wok and allow it to melt completely. Now add the paste into the wok and bring it to a boil, add fresh cream, garam masala powder, and mix it well. Turn off the heat and now add Kasuri methi and honey, stir well.
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Cut the koftas in two halves. Pour tomato gravy in a serving bowl and place these koftas in the bowl and garnish it with some fresh cream and freshly chopped coriander leaves(optional), and serve it naan or tandoori roti.
