Shaam Savera

For the Koftas Trim the spinach leaves and blanch them in eight cups of boiling water for two to three minutes. Drain and refresh under cold water.

Squeeze out the excess water, cool and chop finely. Transfer into a deep bowl. In another bowl mash the paneer with a little salt and a pinch of green cardamom powder. Divide into eight equal portions and roll into balls.

Heat two tablespoons oil in a non stick shallow pan, add the cumin seeds, garlic and green chillies and saute. Add the gram flour and continue to saute for one to two minutes. Add the turmeric powder and stir.

Add the spinach and salt, sautee, stirring continuously, until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into eight equal portions.

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. Spread the cornstarch in a plate and rolls the stuffed spinach balls in it. Shake

Heat sufficient oil in a kadai. Gently slide in the stuffed spinach balls, two at a time, and deep fry on low heat for two to three minutes or till golden brown. Drain on absorbent paper.

For the gravy In 2 tbsps of preheated ghee, add cumin seeds, asafetida and bayleaf. When it splutters, put garlic and green chillies.

Sautee till garlic turns lightish brown then add onions, little salt and ginger. Cook till onions are lightish brown then add all the masalas except garam masala.

Add tomatoes and cook till oil separates the masala.

Discard bayleaf. When the masala cools down a bit, add milk and water and grind it into a smooth puree with 4-5 cashews.

In the same pan, add one tbsp of ghee.

Now add the puree, kasoori methi and mix well. Bring it to a boil then lower the flame and cook till rawness goes. Check for seasoning.

Now add garam masala. Cook for couple of more minutes.Switch off the flame. Cover the wok with a lid and let it rest for ten mins.

Add the koftas just pre serving & serve hot with roti, naan, parantha whatever you prefer.