Shaam Savera Kofta Curry Recipe

Shaam Savera Kofta Curry is made of paneer and coated with spinach in a creamy tomato sauce.

Why the dish named Shaam Savera?

“Shaam” in hindi means Evening and “Savera” in Hindi means Morning. Now as you see both paneer and spinach coating when cut into half, hence the outer covering is Shaam and the inner white filling is Savera. How beautiful can this be! The dish was originally invented by one of my favourite chef Harpal Singh Sokhi for Sanjeev Kapoor in his restaurant.

What is Shaam Savera Kofta curry made of?

The food of the Mughals, who ruled ancient India for centuries, gets its flavors from the use of whole spices, well cooked onion and tomato pastes, aromatic spices such as Green cardamom, Jaifal and Garam masala. The end product? An aromatic and innovative, smooth curry.

Here are some Kofta Recipes you might love to try

Nawabi Matar Kabab Kofta Recipe
Paneer Nargisi Kofta Recipe
Lauki Cheese Kofta Recipe

How to prepare Paneer at home?

Making paneer at home is quite easy and you can be sure of what goes into it.

With just 2 ingredients at hand, you can make delicious homemade paneer.

Check the recipe here.

Variations and Suggestions:

Before cooking Shaam Savera koftas, cook one and check to see if it holds its shape. If it breaks, add some more sauted besan (Gram flour) to the spinach mixture to bind it.

Use fresh paneer to make this recipe. I used homemade Paneer in this recipe.

Serving Suggestion

Pour the makhani sauce into a serving bowl, halve the koftas, place them in the sauce, and serve immediately.

Shaam Savera Kofta tastes great with any Indian bread like Roti, Lachha Paratha, Tandoori Roti, Butter Naan, Garlic Naan or Tawa Paratha.

You can also serve Shaam Savera kofta with Jeera Rice or Veg Pulao.

Shaam Savera Kofta Curry Recipe

Shaam Savera Kofta Curry is made of paneer and coated with spinach in a creamy tomato sauce.

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Prep Time 40 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Curry, Dinner, Lunch, Main Course

Cuisine Indian

Servings 4 servings

Calories 623 kcal

Ingredients

  

For Koftey:

• 2 bunches Spinach Approximately 250 grams without stems
• 200 gm Paneer Cottage Cheese
• 1 tsp Oil
• 1 tsp Ginger chopped
• 2 no. Green chilli chopped
• 2 tbsp Roasted Gram Flour Besan
• 1 tsp Coriander powder
• ½ tsp Turmeric powder
• ½ tsp Red chilli powder
• ¼ tsp garam masala powder
• ¼ tsp Amchur powder
• Salt to taste
• ½ tsp Green cardamom powder
• ¼ tsp nutmeg powder
• 1 tsp Ginger chopped
• 1 no. Green chilli chopped
• ½ tsp Black pepper crushed
• ½ cup Corn starch
• Oil for frying

For Gravy:

• 2 tbsp Oil
• 2-3 no. Green cardamom
• ½ blade Mace
• 1 no. Onion chopped
• 1 tbsp Ginger-garlic paste
• 5-6 no. Tomato roughly chopped
• Salt to taste
• 1½ tsp Red chilli powder
• 1 tsp Coriander powder
• ¼ tsp Turmeric powder
• ½ tsp Garam masala powder
• 6-8 no. Cashew nut
• 20 gm. Butter
• 1 tsp Kasuri Methi Dried Fenugreek Leaves
• 3-4 tbsp Fresh cream
• 1 tsp Honey

Instructions

 

For Koftey:

• Trim the spinach leaves and blanch them in boiling water for 1 min.
  2 bunches Spinach
• Take some ice and water in a bowl. Strain the spinach leaves and quickly transfer in ice water.
• Squeeze out the excess water and chop finely. Transfer into a grinder jar and grind. Keep it aside.
• Heat oil in a pan, add chopped ginger and green chilli, mix well and sauté for 30 sec.
  1 tsp Oil, 1 tsp Ginger chopped, 2 no. Green chilli chopped
• Add roasted gram flour powder (Besan), mix well and sauté for 2 min.
  2 tbsp Roasted Gram Flour
• Add Coriander powder, turmeric powder, red chilli powder, garam masala powder, salt and amchur powder, mix well and sauté for 1 min.
  1 tsp Coriander powder, ½ tsp Turmeric powder, ½ tsp Red chilli powder, ¼ tsp garam masala powder, Salt to taste, ¼ tsp Amchur powder
• Add spinach, mix well and sauté for 4-5 min. Remove in a bowl and keep it aside.
  2 bunches Spinach
• Take paneer in another mixing bowl, add cardamom powder, Nutmeg, chopped ginger, green chilli, black pepper crushed and salt, mashed this well all together.
  200 gm Paneer, ½ tsp Green cardamom powder, ¼ tsp nutmeg powder, 1 tsp Ginger chopped, 1 no. Green chilli chopped, ½ tsp Black pepper crushed, Salt to taste
• Add 1 tbsp of corn starch and mix well.
  ½ cup Corn starch
• Divide the paneer and spinach mixture into equal portion.
• Dust some corn starch in your hand and Take each spinach portion, flatten it on your palm and place a paneer ball in the center. Gather the edges and shape into a ball.
  ½ cup Corn starch
• Spread remaining corn starch in a plate and rolls the stuffed spinach balls in it and keep it aside.
  ½ cup Corn starch
• Heat sufficient oil in a kadai. Gently slide the stuffed spinach balls on hot oil and deep fry till crisp and golden brown in colour. Drain on absorbent paper and keep it aside.
  Oil for frying

For Gravy:

• Heat oil in a pan, add mace, green cardamom and chopped onion, mix well and sauté for 2 min. on medium flame.
  2 tbsp Oil, 2-3 no. Green cardamom, ½ blade Mace, 1 no. Onion chopped
• Add ginger-garlic paste, mix well and sauté for 2 min.
  1 tbsp Ginger-garlic paste
• Add roughly chopped tomatoes and salt, mix well and sauté for 6-8 min.
  5-6 no. Tomato roughly chopped
• Add red chilli powder, coriander powder, turmeric powder and garam masala powder, mix well and sauté for 2 min.
  1½ tsp Red chilli powder, 1 tsp Coriander powder, ¼ tsp Turmeric powder, ½ tsp Garam masala powder
• Add cashew nut, mix well and sauté for 1 min.
  6-8 no. Cashew nut
• Remove in grinder jar, add little water and grind to smooth puree.
• Strain the puree in a pan, add little water in a grinder jar shake well and add to the pan and mix well.
• Add butter, mix well and cook for 10 min. on medium flame.
  20 gm. Butter
• Add kasuri methi and fresh cream, mix well and cook for 4-5 min.
  1 tsp Kasuri Methi, 3-4 tbsp Fresh cream
• Meanwhile Cut the fried Koftey into half and keep it aside.
• Switch off the flame, add honey and mix well.
  1 tsp Honey
• Pour this gravy in serving bowl, arrange the koftas with cut side up, sprinkle some kasuri methi on top, garnish with fresh cream and coriander leaves and serve hot.