Recipe Description

Shaam Savera Kofta Curry
Ingredient                            Quantity
For Koftey:
Spinach                                2 bunches
Paneer                                 200 gm.
Oil                                        1 tsp
Ginger chopped                   1 tsp
Green chilli chopped            2 no.
Roasted Chana Dal Powder 2 tbsp
Coriander powder                 1 tsp
Turmeric powder                  ½ tsp
Red chilli powder                 ½ tsp
Garam masala powder        ¼ tsp
Amchur powder                    ¼ tsp
Salt                                       to taste
Green cardamom powder    ½ tsp
Ginger chopped                   1 tsp
Green chilli chopped            1 no.
Black pepper crushed          ½ tsp
Corn starch                          ½ cup
Oil                                        for frying
For Gravy:
Oil                                        2 tbsp
Green cardamom                2-3 no.
Mace                                   ½ blade
Onion chopped                    1 no.
Ginger-garlic paste              1 tbsp
Tomato roughly chopped     5-6 no.
Salt                                      to taste
Red chilli powder                1½ tsp
Coriander powder               1 tsp
Turmeric powder               ¼ tsp
Garam masala powder      ½ tsp
Cashew nut                        6-8 no.
Butter                                 20 gm.
Kasuri Methi                       1 tsp
Fresh cream                       3-4 tbsp
Honey                                 1 tsp
Method:
For Koftey:
1. Trim the spinach leaves and blanch them in boiling water for 1 min.
2. Take some ice and water in a bowl.
3. Strain the spinach leaves and quickly transfer in ice water.
4. Squeeze out the excess water and chop finely. Transfer into a grinder jar and grind. Keep it
aside.
5. Heat oil in a pan, add chopped ginger and green chilli, mix well and sauté for 30 sec.
6. Add roasted chana dal powder, mix well and sauté for 2 min.
7. Add Coriander powder, turmeric powder, red chilli powder, garam masala powder, salt and
amchur powder, mix well and sauté for 1 min.
8. Add spinach, mix well and sauté for 4-5 min. remove in a bowl and keep it aside.

9. Take paneer in another mixing bowl, add cardamom powder, chopped ginger, green chilli,
black pepper crushed and salt, mashed this well all together.
10. Add 1 tbsp of corn starch and mix well.
11. Divide the paneer and spinach mixture into equal portion.
12. 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.
13. Spread remaining corn starch in a plate and rolls the stuffed spinach balls in it and keep it
aside.
14. 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.
For Gravy:
15. Heat oil in a pan, add mace, green cardamom and chopped onion, mix well and sauté for 2
min. on medium flame.
16. Add ginger-garlic paste, mix well and sauté for 2 min.
17. Add roughly chopped tomatoes and salt, mix well and sauté for 6-8 min.
18. Add red chilli powder, coriander powder, turmeric powder and garam masala powder, mix
well and sauté for 2 min.
19. Add cashew nut, mix well and sauté for 1 min.
20. Remove in grinder jar, add little water and grind to smooth puree.
21. Strain the puree in a pan, add little water in a grinder jar shake well and add to the pan and
mix well.
22. Add butter, mix well and cook for 10 min. on medium flame.
23. Add kasuri methi and fresh cream, mix well and cook for 4-5 min.
24. Meanwhile Cut the fried Koftey into half and keep it aside.
25. Switch off the flame, add honey and mix well.
26. 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.