Shaam Saveera Paneer Kofta Curry Recipe
A Paneer recipe - Soft spinach kofta balls with paneer stuffing served in tomato based smooth gravy, best enjoyed with roti, naan or rice.
Ingredients
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
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition Facts
Shaam Saveera Paneer Kofta Curry Recipe
Amount Per Serving
Calories 331
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 25mg8%
Sodium 745mg32%
Potassium 1054mg30%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 9g10%
Protein 9g18%
Vitamin A 1031IU21%
Vitamin C 19mg23%
Calcium 148mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.