Shaam Savera

Shaam Savera
The very famous dish of Masterchef Sanjeev Kapoor who is my idol too, finally is on my blog. So happy to recreate my idol's creation. 
Shaam means evening and Savera means morning which is showcased in this dish as contrasting colors.
This dish as the name suggests is the beautiful combination of colors.
The color of evening and night are represented by spinach and the red gravy whereas the color of the bright day is reflected in stuffed paneer and the white gravy.
You can use only one gravy too with the spinach paneer koftas but to show the contrast of morning and evening I have presented it with both the gravies.
The presentation is courtesy of a good foodie friend of mine whose presentation of this very popular dish was just stuck in my head. I tried my best to emulate my friend's plating and when I sent him the images to take his permission, he was more than happy.
So here I am with my avatar of Shaam Savera. And the way I would like to describe them is Lip smacking finger licking Cottage Cheese stuffed Spinach balls served with Makhani Gravy.  

Spinach- 400 grams
Cottage Cheese- 1 cup
Cardamom Powder- 1/4th teaspoon
Garam Masala powder- 1/2 teaspoon
White Pepper powder-1/2 teaspoon
Salt to taste

Oil- 1 teaspoon + for frying
Cumin seeds- 1 teaspoon
Green chillies- 2
Red chili powder- 1/4th teaspoon
Gram flour(Besan)- 2 tablespoon
Salt to taste
Cornstarch- 1/4th cup

Clean and wash the spinach thoroughly.
Blanch the spinach in boiling water for just 4-5 minutes ( do not overcook it).
Immediately put the spinach in ice cold water to prevent further cooking of the spinach.
Squeeze out the excess water from the spinach.
Chop the spinach finely and set it aside.
Grate or finely mash the paneer. Add cardamom powder, white pepper powder and salt to the paneer.
Mash the mixture well until it comes together into a ball.
Divide it into 4 balls.
Heat the oil in a pan. Add the cumin seeds. Once they start to splutter, add the chopped chilies and sauté.
Add the chickpea flour and sauté for 2-3 minutes until the rawness of the flour is gone.
Add the chopped spinach.
Add the turmeric powder, red chili powder and little salt.
Keep sautéing until all the moisture from the spinach dries.
Once done, turn off the heat.
Set the mixture aside to cool.
Once the spinach has cooled, make 4 equal portions of it.
To make the koftas, take a portion of spinach and flatten it.
Keep a paneer ball at the center of the spinach mixture.
Gather the edges of the spinach mixture and shape it into a ball.
Press firmly to make a tight ball so that there aren't any air pockets between the two layers.
Repeat the process with the other spinach portions and paneer balls.
Take some cornstarch in a plate. Roll the stuffed balls in it.
Dust off the excess cornstarch.
Heat oil for deep frying. When hot, fry and cook the kofta balls on medium heat until golden.
Drain them on a paper towel or any absorbent paper.
Repeat the process with all the balls.
For Gravies check this Gravies
How to serve:
Cut each of these koftas into two equal halves.
Pour the gravy in a bowl. Place the halved koftas on the gravy.
Serve immediately with rice,roti,poori or parantha. 
I enjoy having these yummy koftas with plain chapatis. 


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