Bring restaurant-style magic to your kitchen with Chef Sanjeev Kapoor's iconic Shaam Savera. A rich and flavourful spinach-paneer kofta curry. This is perfect for festive meals and dinner celebrations. Tap to read!
Ingredients
Oil, two cloves, one black cardamom, one-inch cinnamon stick, one-inch piece ginger, one medium onion, one tsp turmeric powder, four tomatoes, half tbsp red chilli powder, one tbsp fenugreek leaves, honey, fresh cream, 500 grams fresh spinach leaves, butter, one and a half tbsp caraway seeds
What else you need?
Ten garlic cloves, one-inch ginger piece, two tsp green chilli paste, 3-4 clove and two tsp green cardamom powder, one tsp coriander powder, four tbsp cashew nut powder, Salt, 7-8 tbsp chana powder, cornflour, half cup paneer, and one-fourth tbsp white pepper powder.
Heat oil
Heat oil in a pot, add the whole spices, garlic cloves, ginger, onion and turmeric. Stir together for a few minutes. Add tomatoes, masalas, water, and simmer the gravy until it thickens.
Add butter
Add the butter, and shock with the cashew nuts, kasoori methi, and honey. Let simmer for 10 minutes, cool the mixture and then grind and strain gravy.
Add spinach puree
Heat butter with quick spinach puree, then add the spices and chana powder until done or reduced. Cool the mixture when dry and divide into equal parts to cool.
Add paneer
Add the paneer, cardamom, pepper and cornflour and shape into balls. Pack the spinach mixture around the paneer mixture and coat with cornflour. Deep fry the kofta until golden.
Heat gravy
Heat gravy and add water and cream before bringing been cooked out. Cut the kofta in half and place in the curry and finish with ginger juliennes. Enjoy hot.
Information credits
This recipe is sourced from Chef Sanjeev Kapoor’s website, which offers homemade recipes. You can make alterations to this recipe to suit your needs and taste.