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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
Cook Time 35 minutes
Total Time 1 hour 15 minutes
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.