Shaam Savera is a creamy Kofta curry which is a signature recipe of our Master Chef Mr Sanjeev Kapoor. The koftas are made from palak & paneer and then served with tomato base gravy. Here in this recipe I have done slight modification to the gravy. It’s one of the best and restaurant style curry. Lots of full fat cream goes into the gravy and hence it’s a rich and creamy curry. The koftas are delicate and hence serve them with gravy and don’t add to the boiling hot gravy.
Making of these koftas are bit delicate process as you need to be careful while preparing this. Palak is one of my favorite leafy vegetable. It’s full of fiber, vitamins and minerals. It’s one of the super-food and you must include one portion of palak or spinach in your daily diet. Paneer is again one of the protein rich food. More over this is a healthy food with all good food ingredients. Since we are not using potatoes here to bind, it’s also great food for diabetic patient.
While making this dish, more spinach is required. I took 2 large bunch of leaves and that gave me around 8 – 10 koftas. Since the paneer balls are covered with spinach leaves, you have to be careful while making the kofta balls and frying them. This is a time consuming process.
Generally green leafy veggies have more water content. so while preparing the spinach mixture you need to take extra care to see that they are dry enough. Else it will be difficult to bind them as we are not using potatoes. We are using gram flour and bread crumbs for binding the leaves. All you need to do is blanch the leaves for not more than 2 minutes. Squeeze it dry as much as possible. Then saute with garlic, and gram flour. Cool it completely. Then if you feel the mixture is not very tight then you can also add bread crumbs into it. Make small disc and place paneer ball and cover from all sides carefully so that it will not crack and open while frying. So don’t hurry while making kofta and be attentive.