May 182014
 

Shaam in Hindi means evening and Savera means morning. This signature dish by the famous Indian Chef Sanjeev Kapoor must have got its name from the color of the koftas in contrast to the rich tomato gravy. The gravy gets its rich taste from the cream but the tangy taste from the tomatoes make it lip-smacking. There are no nuts but the butter and cream rise up for the challenge to conjure an all round taste that’s just not be labeled rich but simply delicious.

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This recipe can be somewhat described as a fusion between palak paneer and paneer makhani. The palak and paneer are disguised in the form of koftas and the rich makhani gravy is a close relative of the gravy for this recipe. I don’t know whether it’s a fair comparison but tastes can only be described to an extent and need to be savored to experience it. I hope you’ll be as tempted as I was when I came across this recipe and will be willing to try and enjoy them just as I did. A fair warning though the procedure may seem a little elaborate they are not very hard to make it. I served this dish with roti but they can be very well served with any Indian breads or pulao. Enjoy!!!

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Step-by-Step Pictorial:

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Boil 6 cups of water in a pan. While the water is boiling for blanching the spinach make the tomato puree. In a pan add 1 to 1.5 Tbsp of butter add ginger, garlic and finely chopped tomatoes. Cook till tomatoes turn into pulp. Let it cool for a minute and blend them into a smooth puree. Strain the puree to remove seeds and skin. Keep aside.

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Add the washed spinach leaves to the boiling water and let it cook for about a 2 minutes. Strain the leaves in a colander and wash through cold water. Drain the water and squeeze excess water out of the spinach leaves. Roughly chop the leaves.
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In a pan cook the chopped spinach leaves until all the water evaporates about 5 to 7 minutes. Transfer into a plate and let it cool. While the spinach is cooling make the paneer stuffing. In a bowl add grated paneer, 2 to 3 tsp of corn flour, pepper powder, salt, fennel seeds, 1/2 tsp coriander powder, 1/4 tsp of cumin powder and mix well. Make small balls for the koftas. Keep aside.

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Once the spinach is cool to touch, add salt, 2 tsp of corn flour and mix well. Grease hands with corn flour take a small pinch of spinach, flatten it in your palm and place one paneer ball on the center and cover the paneer ball with the spinach covering. Add more spinach if needed to cover on all sides. Repeat the same procedure for other balls. Keep aside now the koftas are ready to be fried. Heat oil for frying.

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While the oil is getting hot, make the tomato gravy. In a wide pan, dry roast kasoori methi until brown. Remove and keep aside. Return the pan back to the flame and add tomato puree, 2 tsp of butter, 1 tsp coriander powder, 3/4 tsp of cumin powder, red chilli powder, garam masala powder, salt, water, and let it simmer for 5 minutes. Now add kasoori methi and mix well. Let it simmer for the flavor from kasoori methi to infuse into the gravy. Now slowly add milk or cream while stirring continuously. Let the gravy simmer until it thickens. Switch of flame. Check the oil and if its ready for the koftas to be fried, add few koftas at a time and deep fry until they turn brown. Remove and strain on paper towel to absorb excess oil. Once cool, cut the koftas into halves. Just before serving, add the gravy on the serving dish and place the koftas on top of the gravy. Serve hot with rotis or rice. Enjoy!!!

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Shaam Savera

Ingredients

  • Spinach - 2 bunch
  • Tomatoes - 5 medium size
  • Grated Paneer - ¾ cup
  • Garlic paste - 3 medium pods
  • Ginger paste - 1/4 inch piece
  • Coriander Powder -- 1 1/2 tsp
  • Cumin Powder -- 1 tsp
  • Garam Masala Powder - ½ tsp
  • Red Chilli Powder - 1 tsp
  • Kasoori Methi - 1 tbsp
  • Milk or Heavy Cream - ½ cup
  • Corn Flour - 4-5 tsp
  • Fennel Seeds/ Saunf - 1 tsp
  • Pepper Powder - ½ tsp
  • Salt - to taste
  • Butter - 2- 3 tbsp
  • Water - ¼ cup
  • Oil for deep frying

Instructions

  1. Boil 6 cups of water in a pan. While the water is boiling for blanching the spinach make the tomato puree. In a pan add 1 to 1.5 Tbsp of butter add ginger, garlic and finely chopped tomatoes. Cook till tomatoes turn into pulp. Let it cool for a minute and blend them into a smooth puree. Strain the puree to remove seeds and skin. Keep aside.
  2. Add the washed spinach leaves to the boiling water and let it cook for about a 2 minutes. Strain the leaves in a colander and wash through cold water. Drain the water and squeeze excess water out of the spinach leaves. Roughly chop the leaves.
  3. In a pan cook the chopped spinach leaves until all the water evaporates about 5 to 7 minutes. Transfer into a plate and let it cool.
  4. While the spinach is cooling make the paneer stuffing. In a bowl add grated paneer, 2 to 3 tsp of corn flour, pepper powder, salt, fennel seeds, 1/2 tsp coriander powder, 1/4 tsp of cumin powder and mix well. Make small balls for the koftas. Keep aside.
  5. Once the spinach is cool to touch, add salt, 2 tsp of corn flour and mix well. Grease hands with cornflour take a small pinch of spinach, flatten it in your palm and place one paneer ball on the center and cover the paneer ball with the spinach covering. Add more spinach if needed to cover on all sides. Repeat the same procedure for other balls. Keep aside now the koftas are ready to be fried. Heat oil for frying.
  6. While the oil is getting hot, make the tomato gravy. In a wide pan, dry roast kasoori methi until brown. Remove and keep aside. Return the pan back to the flame and add tomato puree, 2 tsp of butter, 1 tsp coriander powder, 3/4 tsp of cumin powder, red chilli powder, garam masala powder, salt, water, and let it simmer for 5 minutes.
  7. Now add kasoori methi and mix well. Let it simmer for the flavor from kasoori methi to infuse into the gravy. Now slowly add milk or cream while stirring continously. Let the gravy simmer until it thickens. Switch of flame.
  8. Check the oil and if its ready for the koftas to be fried, add few koftas at a time and deep fry until they turn brown. Remove and strain on paper towel to absorb excess oil. Once cool, cut the koftas into halves.
  9. Just before serving, add the gravy on the serving dish and place the koftas on top of the gravy. Serve hot with rotis or rice. Enjoy!!!
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  10 Responses to “Shaam Savera”

  1. Wow jayanthi, I have read about shaam savera, though never really read through the recipe..it’s a long one for sure..great job in getting it done so well..and the intro as well..:)

  2. My god, shaam savera is just torturing me, such a gourmet gravy Jayanthi.. You have done a great job creating excellent gravies, just drooling over ur pictures here.

  3. Such a rich and tempting curry !

  4. That is such a tempting and inviting curry. A little elaborate, but its probably worth the effort.

  5. The name is interesting. I was trying to guess what this gravy could be. The process does look lengthy but I am sure it tasted awesome. The kofte in the gravy is inviting.

  6. Another rich and creamy gravy. Looks good.

  7. Wow Jayanthi! I always wanted to try my had at making these but I knew I will never be able to manage it. You have done fantastic job.

  8. I remember seeing this gravy, but thought it was too complicated to try..Your step wise pictures make it sound so easy.

  9. At first, I thought they were eggplant slices in creamy gravy.
    The recipe seems to be tedious but appears to be well worth it.

  10. what an aesthetically pleasing dish – I vaguely remember a friend having this once in an Indian restaurant we ate at – I am not sure if it was exactly the same dish but I remember the colors and it looks the same

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