Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, shaam savera. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Shaam Savera is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Shaam Savera is something which I’ve loved my whole life. They are nice and they look fantastic.
Shaam Savera or Dusk & Dawn, as loosely translated in English, is a signature creation of the world renowned Indian Chef Sanjeev Kapoor. Shaam Savera is a s interesting a recipe as it sounds. The paneer pikes play hide and seek in the spinach puree based gravy and is typically paired with naan as side dish.
To begin with this recipe, we have to prepare a few ingredients. You can cook shaam savera using 21 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Shaam Savera:
- Take 2 cups for kofta spinach
- Make ready 2 tbsp roasted besan
- Make ready To taste Salt
- Make ready 1.5cups for cheese balls paneer cubes
- Get 1 tsp Cumin seeds
- Get 2 Chopped Green chilli
- Take 1 tsp Rice floor
- Prepare To taste Salt
- Make ready 2 for gravy tomatoes
- Get 1 onion
- Make ready 4 cloves gaelic
- Get 1 tsp chilli powder
- Prepare 1 tsp coriander powder
- Get 1 tsp cumin powder
- Make ready 3/4 tsp garam masala
- Prepare 1/2 tsp turmeric powder
- Prepare 1 tsp kasoori methi
- Prepare 1 tbsp oil
- Take 1/2 cup milk
- Get 1 and 1/2 cup butter
- Take To taste salt
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Instructions to make Shaam Savera:
- Heat oil and all spinach and salt as per taste. Cook til moisture evaporates.
- Cool it down and add besan and mix well
- Crumble paneer. Add cumin powder, chopped chillies, rice floor and salt. Mix it and make small balls.
- Take spinach mixture and flatten a little. Place cheese ball in it and cover it nicely
- Deep fry the balls till golden brown. And transfer them on tissue.
- For tomato gravy – Heat 1 tbsp in a pan. Add sliced onion and sakte till pink. Add garlic and saute.
- Add sliced tomato and cook well.
- Crush kasoori methi with palm and mix it in gravy. Turn off the gas and let the mixture gets cool.
- Blend the mixture and make smooth puree with the help of water.
- Heat butter in pan and add puree. Add red chilli powder, cumin powder, garam masala, haldi and salt to taste.
- Mix well and cook till oil separates
- Add milk and mix well on low heat.
- Halve the kofta and put in gravy. Serve hot with chapati kar parantha.
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