Mar 11, 2013

Shaam Savera- Sanjeev Kapoor Special

Again I choose cooking from cook book theme, for this I prefer cottage cheese as an ingredient. My first recipe under this theme is very popular and signature recipe of Master Chef Sanjeev Kapoor i.e. “SHAAM SAVERA”. For this recipe we have to prepare stuffed spinach kofta with paneer and buttery tomatoes gravy.

As I can’t compare myself with great master chef sanjeev kapoor, he is really genius….. just try this lovely recipe and It’s taste really awesome and buttery and great combo with butter naan. For original recipe go with

Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Servings:  3 Persons
Recipe Source: Chef Sanjeev Kapoor

For Kofta
2 Cup Spinach Leaves, Blanched
1/2 Cup Cottage Cheese, Grated
Salt to taste
Pinch of Green cardamom powder
1 Tbsp. Oil
1/2 Tsp. Cumin seeds
1 Green chili, Chopped
2 Tbsp. Gram flour
1/4 Tsp. Turmeric powder
Corn Flour for dusting

For Gravy
3 Tomatoes Puree
2 Green chili, Chopped
1 Tsp. Ginger, Grated
3 Tbsp. Butter
Salt to taste
1/2 Tsp. Red Chili Powder
1 Tsp. Roasted Fenugreek leaves powder

Clean and chop the spinach leaves and blanch in boiling water for 10 minutes. Drain and wash under cold water to maintain green color of spinach. Squeeze and chop finely this blanch leaves. Heat the pan and add oil, cumin seeds, green chili and sauté for 2 minutes. Add gram flour and sauté again for 2-3 minutes. Add turmeric powder, salt and chopped spinach. Stir till to dry and leave the sides of pan. Keep aside to cool.

Add grated cottage cheese, salt and cardamom powder and mix well in another bowl. Divide the both mixture into equal portions. Take spinach portion first and flatten into palm and keep the paneer ball in the centre. Cover the paneer ball with edges of spinach portion in round form. Roll out this ball in cornflour and deep fry till to golden.

Blend the tomatoes, green chili and ginger together as a puree. Heat the wok with butter. Sauté tomatoes puree for 10-15 minutes and add salt, red chili till to thick gravy. Add more butter on the top of gravy and cook for 2-3 minutes more. Add roasted fenugreek leaves powdered.

Now slightly cut the spinach ball in to halves. Now add the gravy in one bowl and arrange the halves of spinach balls. Garnish with roasted fenugreek powder and cream.

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  1. Very interesting recipe! Nicely explained :)

  2. What an innovative recipe this is ! I love the name of this dish:) I am making this soon.

  3. Preeti I love this kind of recipe..if you have noticed I have made nargisi koftas..with three layers!..the colors look smashing!

  4. Looks quite tempting Preeti...nice pictures..

  5. This is a very famous recipe by Sanjeev kapoor !!! You made it so nicely Priti !!!
    Loved it :-)
    Today's Recipe
    Potato Cheese Cutlets

  6. The koftas in the gravy look fabulous Preethi..

  7. Sanjeev kapoorji's recipes are always our family favourite, you have made it soo prefectly preeti.

  8. Colour looks very inviting Preethi. Loved the pic!!

  9. Perfect click. Looks colorful and delicious.

  10. Interesting and love the color combination.

  11. Colorful it looks.. with white & green koftas and orange gravy. It must be equally yumm to! :)

  12. the colors make this a visually appealing dish and it reminds me of something I get at one of the nicer Indian restaurant here except the gravy is made with a cashew nut base

  13. Amazing looking curry. Love the colors and the spices used.

  14. Picture looks very tempting. Lovely colors

  15. oh my god... you have made it exactly like how it is in the Sanjeev Kapoor book
    Ongoing Event - HITS - Diabetic Friendly
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