Thursday, 21 February 2013

Sham Savera


For the koftas
1. 1 kg spinach leaves (blanched and chopped)
2. 8-10 tbsp gram flour (besan)
3. 200 g cottage cheese 
4. 1/2 tsp Red chili powder
5. 1/2 tsp Black pepper powder
6. Salt to taste.
7. Oil

For the gravy
1.  2 onions (cut into cubes)
2.  4-5 tomatoes (cut into cubes)
3.  2 tsp ginger-garlic paste
4.  30 g butter
5.  100 ml fresh cream.
6.  1 1/2 tsp red chili powder
7.  1 tsp black pepper powder
8.  2 tsp coriander powder
9.  1 tsp garam masala
10. Salt to taste


1. Heat 2 tbsp oil in a pan. Add the blanched spinach gram flour,red chili powder,black pepper powder and salt. Saute until the gram flour is cooked. Switch of the flame and cool it
2. Crumble the paneer in a bowl. Add the spices of your choice and salt. 
3. Make a flat circle from the spinach mixture and place some paneer on it. Now roll it in such a way that it forms a ball and the panner filing comes in between.
4. Deep fry the koftas until golden. Take them out on an absorbent paper.

For the Gravy
1. Heat oil in a pan. Add the ginger-garlic paste,onions and tomatoes. Saute until slightly cooked. Switch of the flame and cool the mixture. 
2. Once cooled blend the mixture with a blender to make a smooth paste (add water if required). Pour the gravy back into the pan and bring to boil. Add all the spices, butter and fresh cream. 
3, Add the koftas and serve.


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