Shaam Savera is a spinach kofta curry where kofta stuffing is made from paneer and the kofta itself is made from spinach. This paneer recipe is the original idea of chef Sanjeev Kapoor. You will notice that this “shaam savera recipe” here is a variation from original. I have done variations based on some of my own learnings.
What is shaam savera kofta
Shaam refers to evening (darkness) and Savera refers to morning (white day light) in hindi. This Shaam savera recipe is signature creation of Chef Sanjeev Kapoor and since then has been adapted in various forms.
It is called Shaam Savera because this recipe uses Spinach and Paneer. Spinach kofta balls are stuffed with paneer, and when you slice these kofta balls, it is like interior part of kofta is white and outside shell is black, implying day and night (dark and light shades from spinach and paneer respectively).
Shaam Savera is a visual treat to eyes as well as treat to tummy. Shaam savera is made using a rich tomato based gravy in which the koftas made of spinach (palak) and paneer is cut and laid on the gravy. This is a very different sort of paneer recipe and any paneer lover will love it.
As most of you know, personally I am not a paneer fan, but I do make it to eat once in a while, moreover I know by and large many of my guests love paneer. I am however a spinach lover and always look ways to include spinach in my meals.
The goodness of spinach and paneer, makes shaam savera a winner.
How this recipe of shaam savera differs from original
I have blanched the spinach and then churned spinach leaves for a few seconds to mix spinach as against to cutting the leaves.
In this recipe, I have churned the spinach leaves. Churned spinach helps in giving good kofta shape, however the original recipe uses cut spinach leaves. In my experience making kofta shape from cut leaves of spinach is not only difficult but also will break when frying kofta.
Likewise, I have not used mace and few other ingredients, but given shaam savera, a flavour of mine.
Method – How to make Shaam Savera Kofta Curry
- Making the kofta from spinach and paneer. Blanch the spinach and give a churn in mixer for few seconds to mix the leaves, but not make paste. Create paneer balls and then wrap paneer balls inside churned spinach to give shape of kofta balls and deep fry these spinach balls. Do not make the paste of spinach. Paste of spinach will give problems when making kofta balls.
- Create the tomato based gravy. Make Kofta gravy by adding onion, tomato, garlic and other spices and then grinding the gravy to a paste.
- Assemble kofta balls in the gravy. Cut the spinach paneer kofta balls in two halves and lay the kofta balls facing up in the gravy. Assemble shaam savera just before serving.
Can I freeze this kofta curry?
You can definitely freeze the gravy. I will not recommend freezing kofta though, reason being that when you take the koftas out for thawing, the kofta balls may get watery and crumble when sliced.
- Use fresh paneer if you can or soften store bought paneer by dipping the paneer in hot water for 15 mins.
- Do not over churn the blanched spinach, else it will make spinach puree / paste, which will not be suitable for making kofta shape.
- Soak cashews in hot water for 10 minutes before adding them in the pan to make gravy, doing so will give more smooth texture to gravy.
- Roast gram flour / besan properly before mixing with spanich for kofta.
This Shaam Savera Kofta Curry
- is gluten-free
- is great way to get goodness of spinach and paneer in a single curry
- has mild flavours and kids will love it.
- can have healthier version by frying kofta balls in air fryer or in appe pan.
- can be made vegan by swapping paneer with tofu and using vegan friendly cream.
Shaam Saveera Paneer Kofta Curry Recipe
For Spinach Kofta / Balls
- 600 Grams Spinach/Palak
- 70 Grams Paneer / Indian Cottage Cheese
- 4 Tablespoon Gram flour / Besan
- 4 Cloves Garlic Cloves Finely Chopped
- 2 Green chillies Finely Chopped
- 1/2 Teaspoon salt
- 1/5 Teaspoon Black pepper powder
- 3 Tablespoon Cornflour
- 2 Tablespoon Oil
- Oil For Deep Frying
For Shaam Savera Gravy
- 1 Onion Large Size, Chopped
- 4 Tomatoes Medium Size, Pureed
- 12 Cashews
- 1 Tablespoon Ginger Garlic Paste
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Coriander Powder
- 1/2 Teaspoon Turmeric Powder
- 1/2 Teaspoon Salt
- 1/3 Teaspoon Red Chilli Powder
- 1/3 Teaspoon Green Cardamom Powder
- 1/4 Cup Fresh Cream
- 1 Tablespoon Honey
- 3 Tablespoon Butter
- 1/2 Tablespoon Dried Fenugreek Leaves / Kasuri Methi Crushed
- 2 Tablespoon Oil
- First of all, boil water in a big wide pan. Once it starts boiling, add washed spinach Leaves and blanch them for 4-5 minutes. Switch off the heat and drain them out in colander and pour lots of cold water over them. Let spinach drain further.
- Once all the water is drained from spinach, churn them once in the food processor.
- Let’s start with making koftas. Heat 2 tablespoon oil in a pan over medium heat and add cumin seeds and chopped garlic in it and sauté for a minute. Add chopped chillies, and gram flour to it and sauté till you get little roasted flavour of gram flour.
- Now add salt and spinach leaves and mix. Cook it till it all comes together and start leaving oil. Switch off the heat and let it cool.
- Mash the paneer with hands and add little salt and black pepper powder to it. Mix well and make small equal size balls out of it.
- Now, divide the spinach mixture in equal parts and make balls of them too. Take one spinach mixture ball, flatten in between your palms, keep one paneer ball in centre and then roll the spinach ball round again to make koftas. Similarly stuff all spinach ball with paneer with the same process.
- Heat enough oil in a pan or kadhai, roll the spinach balls in cornflour and then deep fry them on medium heat till they are little golden. Keep them aside on a kitchen towel.
- Now let’s start making our gravy. Take 2 tablespoon oil in a pan and add cumin seeds to it. Add chopped onion and cashews and sauté till the onions are translucent. Add ginger garlic paste and sauté again for a minute.
- Add turmeric powder, coriander powder, red chilli powder and salt and sauté. Add chopped tomatoes and sauté till they are cooked. Switch off the heat and let it cool. Once it’s cooled, grind the mixture in food processor to make a smooth paste. Now heat the same pan which we used for making gravy, and add butter to it.
- Once it’s melted, add ground gravy paste to it and sauté. Add cardamom powder, cream , honey and crushed Kasuri methi to it and sauté. Once it starts boiling, switch off the heat.
- Transfer the gravy into a serving bowl. Slice koftas from middle into 2 parts and gently place them over gravy, with cut portion facing up. Garnish with cream and serve hot.
- You can finely chop the cooked spinach leaves, but churning once gives better result. Remember not to overdo that otherwise spinach will turn into paste.
- Roast besan properly before adding spinach.
- You can shallow fry the balls in appe pan if don’t want to deep fry (for healthier version)
- Soak cashews in hot water for 10 minutes before adding them in the pan to make gravy. This will give more smooth texture to gravy.