Name: Shaam savera in Appe pan recipe by Soniya Saluja at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: For koftas – to be made in appe pan 1 cup fresh spinach / palak leaves ,; 1/4 cup Paneer / Indian cottage cheese,; Grated 1 tsp ginger,; Chopped 2 green chilies; Chopped 1/4 tsp turmeric powder / haldi; 1/2 tsp cardamom powder / elaichi; Oil 2 tablespoon; 3 tbsp chickpea flour / besan; Salt to taste; Makhani gravy 1/4 cup tomato paste; 1/4 cup onion paste (sauteed brown); 1/2 cup yogurt / dahi; Oil 2 tablespoons; 1 star anise; 1 cinnamon stick small; 1/2 Mace blade/ Javitri; 1 tsp Ginger garlic paste; 2.5 tsp red chilly powder; 6 cashews; Salt to taste; Garnish it with fresh cream if you like.

ABOUT Shaam savera in Appe pan RECIPE

Today I present to you my version of the Shaam Savera, where I choose to make the koftas in an appe pan. Yes, I am taking this to a different level, all together because it will be less than half the calories of the fried koftas.

Ingredients Serving: 4

For koftas – to be made in appe pan 1 cup fresh spinach / palak leaves ,
1/4 cup Paneer / Indian cottage cheese,
Grated 1 tsp ginger,
Chopped 2 green chilies
Chopped 1/4 tsp turmeric powder / haldi
1/2 tsp cardamom powder / elaichi
Oil 2 tablespoon
3 tbsp chickpea flour / besan
Salt to taste
Makhani gravy 1/4 cup tomato paste
1/4 cup onion paste (sauteed brown)
1/2 cup yogurt / dahi
Oil 2 tablespoons
1 star anise
1 cinnamon stick small
1/2 Mace blade/ Javitri
1 tsp Ginger garlic paste
2.5 tsp red chilly powder
6 cashews
Salt to taste
Garnish it with fresh cream if you like.

Instructions

Trim the spinach leaves and blanch them in boiling water for two to three minutes.
Drain and refresh under cold water.Squeeze out the excess water, cool and chop finely.
In another bowl mash the paneer (indian cottage cheese) with a little salt and a pinch of green cardamom powder. Make small balls of the paneer that can be stuffed.
Heat two tablespoons oil in a non stick shallow pan / sauce pan, add garlic and green chilies and saute.
Add chickpea flour / besan and continue to saute for one to two minutes.
Add turmeric and stir.
Add the spinach and salt and continue to saute, stirring continuously, until the mixture is dry and begins to leave the sides of the pan.Set aside to cool.
Take each spinach portion, flatten it on your palm,Place a paneer ball in the center.
Gather the edges and close them in the shape of a ball.
Heat the appe pan and cook the spinach paneer balls for 10-12 mins. Keep tossing sides every 2-3 mins.
For makhani gravy-
Heat the oil in a pan. Add whole garam masala and ginger garlic paste saute it for a minute.
Add sauteed brown onion, I usually always have a stock of pre-sauteed onions in my freezer.
Stir and cook the gravy for approx five more minutes. Until then boil the cashews in water for few minutes and add them in yogurt to make a fine paste.
Add this paste into the tomato gravy and cook it for a couple more minutes. Pour the makhani gravy into a serving bowl, halve the koftas and place on the gravy and serve immediately.

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