Recreated Sanjeev Kapoor's signature dish "Shaam Savera"

In the earlier post I told that I cooked a lot but could not take pics so was not able to upload any recipes. Today I made one of those dishes so will be sharing it with you all. I recreated Chef Sanjeev Kapoor's signature dish "Shaam Savera" offcourse with little twist to match my family's taste buds.

Shaam Savera is nothing but paneer and spinach koftas in a red gravy. It involves a bit of effort but its worth it. You can easily impress someone with just the look of the dish ....... taste karenge to tauba hi ho jayegi ....:-) believe me its not a lie.

So here we go.......

Ingredients

•Fresh spinach leaves (palak) 1 medium bunches

•Bathua 1 small bunch

•Fresh mustard leaves (sarson) 1 small bunch

•Fenugreek leaves (methi) 1/2 small bunch

•Oil 2 tablespoon + to deep fry

•Cumin seeds 1 teaspoon

•Garlic,finely chopped 5-6 cloves

•Green chillies,stemmed and finely chopped 1-2

•Salt to taste

•Turmeric powder 1/4 teaspoon

•Gram flour (besan) 2 tablespoons

•Cow’s milk 1 litre

•Vinegar 2 tablespoons

•Green cardamom powder 1/8 teaspoon

•Cornflour/ corn starch 1/4 cup

Method

Trim all the leafy greens and wash under running water. Place a deep non stick pan over medium heat and add 8 cups of water and bring it to a boil.

Add the leaves and blanch it in boiling hot water for 2-3 minutes. Drain in colander and refresh under cold water. Squeeze out the excess water, cool and puree. Transfer into a deep bowl.

Place a non stick shallow pan on medium heat and pour in 2 tablespoons oil. Add the cumin seeds, garlic and chillies and sauté. Add salt and turmeric powder and stir. Add gram flour and continue to sauté for 1-2 minutes. Add the prepared puree and sauté, stirring continuously, until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into 8 equal portions.

Take cow’s milk in a deep pan, and let it come to a boil. Take pan off the heat and add vinegar, once the milk curdles, strain it in a muslin, set the whey aside, do not discard.

Dip it in a bowl of ice water to cool the chenna.

Remove the muslin with chenna from the water and squeeze out excess water.

In another bowl mash the chenna along with salt and ⅛ teaspoon green cardamom powder. Divide into 8 equal portions and roll into balls.

Take a portion of the sautéed greens, flatten it on your palm and place a chenna ball in the center. Gather the edges and shape into a ball. Similarly prepare the remaining koftas.

Spread the cornstarch in a plate and rolls the stuffed koftas balls in it. Shake off the excess.

Heat sufficient oil in a kadai. Gently slide in the koftas. Cook for 2-3 minutes on low heat or till golden brown. Drain with a slotted spoon and place on an absorbent paper. Use as required.

FOR MAKHNI GRAVY

•Butter 50 grams

•Ginger paste 1 tablespoon

•Green chillies,chopped 1-2

•Red chilli powder 1 tablespoon

•Salt to taste

•Dry fenugreek leaves (kasuri methi) 1/2 teaspoon

•Whole garam masala 1 tablespoon

•Garlic paste 1 tablespoon

•Tomato puree  400 grams

•Garam masala powder 1/2 teaspoon

•Honey 2 tablespoons

•Maida 1 Tablespoon

•Cream 1 cup

Method

Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes.

Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes.Take out the whole garam masalas i.e green cardamoms, cloves, peppercorns and cinnamon and again puree the tomato mixture for a smoother texture. In the same pan heat half a tablespoon of oil and add 1 tablespoon of maida and cook till raw smell goes off and now add the purred tomato mixture to it . Add sugar or honey and powdered kasoori methi.Simmer for five minutes and then add fresh cream.

To Serve:- 

Cut the koftas into halves and put them into the red gravy and see how beautiful it looks.