Shaam Savera (Palak Paneer Kofta Curry) - Step by Step Recipe

'Shaam Savera' is a signature recipe of Chef Sanjeev Kapoor. Its Palak Paneer (Spinach and Cottage cheese) koftas in a rich creamy tomato gravy. Cottage cheese balls surrounded by spinach roundels gives a very eye pleasing look to a dish. 

     I made this curry first time and did lot's of modification to suit my taste. I made tomato gravy with onions and replaced heavy cream with milk. I didn't add corn flour while making kofta, instead I have used rice flour. Hope you will like this modified version of kofta curry. :) You can check out original recipe here - Shaam Savera.

Serving for - 3

Ingredients

For Kofta (Spinach and Cottage cheese balls)

For Outer Spinach Cover

Spinach - 2 cups (Chopped) - Cook the spinach in a boiling water for about 2-3 minutes and drain out all the water.

Roasted Besan / Gram flour - 2 tbsp (I took besan little bit more than the original and reduced the spinach quantity.)

Salt to taste.

For Inner Cheese Balls

Paneer cubes - 1 and half cups (I took 40 small pieces)

Cumin seeds - 1 tsp

Green chilies - 2 (finely chopped)

Rice flour - 1 tbsp

Salt to taste

For Tomato Gravy

Tomatoes (Big sized) - 2 (Sliced)

Onion - 1 (Sliced)

Cloves of garlic - 4 (finely chopped)

Red chili powder - 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Garam Masala - 3/4 tsp

Turmeric powder - 1/2 tsp

Kasoori Methi / Dry fenugreek leaves - 1 tbsp

Oil - 1 tbsp

Butter - 1 and 1/2 tbsp

Milk - 1/2 cup

Salt to taste

Procedure

Spinach and Cottage Kofta

• Heat 2 tsp of oil in a pan. Add spinach and salt to taste. Cook till all moisture evaporates. It will take around 5-6 minutes. Keep stirring continuously. 
• Let it cool down completely. Then add roasted besan and mix well. Keep it aside.

• Crumble the paneer. Add cumin seeds, chopped green chilies, rice flour and salt to taste. Mix this up really well. Make the balls out of it and keep them aside. You can make the balls of any size. (I made 5 big sized balls.)

• Now take some spinach mixture on your palm and flatten it little bit. Place cheese / Paneer ball on it and cover it nicely with spinach mixture. Follow the same procedure and make all the koftas.
• Deep fry them till they get nice crisp and golden brown color from all the sides. It will take around 5-6 minutes.

• Transfer them onto paper towel.

Tomato Gravy

• Heat 1 tbsp oil in a pan. Add sliced onion and saute till translucent. Add garlic and saute till raw smell from garlic goes away. It will take few seconds.
• Add sliced tomatoes and cook till they turn tender. Keep stirring in between. It may take around 6-8 minutes.
• Take kasoori methi on your palm and crush it. Add into mixture and mix well. Switch off the heat and let the mixture cool down.

• Add this mixture into a blender and make a smooth puree by adding 1/4 cup of water.
• Heat butter in a pan. Add puree and cook till moisture evaporates. Then add red chili powder, cumin powder, coriander powder, garam masala, turmeric powder and salt to taste. 

• Mix well and cook till oil starts to separate from spices.
• Add milk and mix well. Reduce the heat and allow curry to simmer on low heat for about 5-6 minutes.

• Halve the koftas and put them in a gravy. Serve hot with any Indian flat bread.