Name: Shaam savera recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Ingredients: For the KOFTAS :; Spinach leaves - 2 cups; Paneer - 1/2 cup; Salt; Cardamom powder - 1/8 th tsp; Cumin seeds - 1/2 tsp; Green chillies (chopped) - 1; Besan - 2 tbsp; Turmeric powder - 1/4 th tsp; Cornflour (for dusting); oil; For the gravy :; Tomato puree - 1 cup; Green chillies (chopped) - 2; Ginger Paste - 1 tsp; Butter - 3 tbsp; Red chilly powder - 1/2 tsp; Roasted kasuri methi - 1 tsp; Salt

Ingredients Serving: 6

For the KOFTAS :
Spinach leaves - 2 cups
Paneer - 1/2 cup
Salt
Cardamom powder - 1/8 th tsp
Cumin seeds - 1/2 tsp
Green chillies (chopped) - 1
Besan - 2 tbsp
Turmeric powder - 1/4 th tsp
Cornflour (for dusting)
oil
For the gravy :
Tomato puree - 1 cup
Green chillies (chopped) - 2
Ginger Paste - 1 tsp
Butter - 3 tbsp
Red chilly powder - 1/2 tsp
Roasted kasuri methi - 1 tsp
Salt

Instructions

1. To make the koftas, chop the spinach leaves and blanch them in hot water.
2. Drain them and wash them in cold water. Drain and keep aside.
3. Now heat a pan with little oil, add the cumin seeds and then the chopped chillies.
4. Now add the turmeric powder.
5. Stir and add the besan followed by salt.
6. Mix and saute till the besan is cooked and leaves the sides of the pan.
7. Then add the spinach leaves and cook till done. Keep aside.
8. Now crumble the Paneer and cardamom powder, salt. Mix and make 8 equal sized balls out of it.
9. Now make 8 balls out of the spinach mix and stuff each one with the Paneer balls and reshape them.
10. Dust them in cornflour and deep fry them. Keep aside.
11. Now to make the gravy, heat a heavy bottomed kadhai with butter.
12. Add the tomato puree, salt and all the powdered masalas. (While making the puree, blend the blanched tomatoes with the ginger and green chillies).
13. Cook till the masala is done and leaves the sides.
14. Now add some water and salt to make the gravy.
15. Once it comes up to boil and then add the roasted kasuri methi.
16. Now cut the koftas into halves and place them into the gravy to serve.

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