Sham Savera in Marathi
Time: For Koftas 40 minutes | For gravy 30 minutes
Makes: 2 to 3 servings
Ingredients:
4 to 5 tbsp besan
3 green chilies, crushed
1/2 tsp cumin seeds
Salt to taste
1 cup grated paneer
1/4 tsp cardamom powder
Oil for deep frying kofta
2 tsp oil
2 tbsp corn starch
1 tsp garam masala
1 tbsp ginger garlic paste
1 tsp red chili powder
1 tsp kashmiri red chili powder or pinch of red food color
1 tsp coriander powder
1/2 tsp kasoori methi
1/2 tsp cumin powder
2 tsp lemon juice (Tip 2)
1/4 to 1/2 cup heavy cream
salt to taste
2 tbsp butter
1/2 tsp Sugar or to your taste (optional)
Method:
2) Heat butter in a pan. Add ginger garlic paste and red chili powder. Saute for 10-15 seconds. Add tomato puree, coriander-cumin powder, kasoor methi, salt and lemon juice. Simmer for 10 minutes, stirring occasionally.
3) Once raw flavor of tomatoes disappears, turn off the heat. Transfer this mixture to the blender. Blend well. Add heavy cream. However, do not add all the cream at once, there is a chance of curdling the cream. Therefore, add little at a time and blend. Add cream until you get desired color and consistency.
4) Now transfer the gravy to the pan again. Keep flame on low. Add 1/2 tsp sugar. simmer for 5 minutes.
2) In a kadai, add 2 tsp oil. Add cumin seeds and crushed green chilies. Then add besan and roast until color becomes bright. You will sense the aroma of roasted besan. Add chopped spinach leaves and mix well. Add salt and cook until mixture becomes thick and dry.
3) Mix grated paneer, cardamom powder and pinch of salt in a separate bowl.
4) Divide paneer mixture and spinach mixture into 6 equal portions. Spread spinach mixture in your hand and make a circle (you won't get a perfect circle, handle it carefully). Put the paneer stuffing in the center and very gently seal it. Roll it in corn starch. Shake off excess flour. Likewise make the other koftas.
5) Deep fry koftas into hot oil (over medium heat). Fry until golden brown.
6) In a serving plate pour warm makhani gravy first. Cut each kofta into halves. Put cut koftas in the gravy (white side up) Serve with any Indian bread or Rice.
Tips:
1) A slight sweetness balances the flavor.
2) If the tomatoes are sour in taste, then reduce the amount of lemon juice.
3) A pinch of Citric acid can be used instead of lemon juice.
4) Paste of 1/4 cup cashews can be added for thickness and rich flavors.
Time: For Koftas 40 minutes | For gravy 30 minutes
Makes: 2 to 3 servings
Koftas
1 big bunch of Spinach4 to 5 tbsp besan
3 green chilies, crushed
1/2 tsp cumin seeds
Salt to taste
1 cup grated paneer
1/4 tsp cardamom powder
Oil for deep frying kofta
2 tsp oil
2 tbsp corn starch
Makhani Gravy
5 big tomatoes, riped and juicy1 tsp garam masala
1 tbsp ginger garlic paste
1 tsp red chili powder
1 tsp kashmiri red chili powder or pinch of red food color
1 tsp coriander powder
1/2 tsp kasoori methi
1/2 tsp cumin powder
2 tsp lemon juice (Tip 2)
1/4 to 1/2 cup heavy cream
salt to taste
2 tbsp butter
1/2 tsp Sugar or to your taste (optional)
Method:
Makhani Gravy:
1) Put the tomatoes in a big microwave safe bowl. Pour enough water to cover the tomatoes. microwave for 5 to 6 minutes. Grind them. Strain well and get a fine puree.2) Heat butter in a pan. Add ginger garlic paste and red chili powder. Saute for 10-15 seconds. Add tomato puree, coriander-cumin powder, kasoor methi, salt and lemon juice. Simmer for 10 minutes, stirring occasionally.
3) Once raw flavor of tomatoes disappears, turn off the heat. Transfer this mixture to the blender. Blend well. Add heavy cream. However, do not add all the cream at once, there is a chance of curdling the cream. Therefore, add little at a time and blend. Add cream until you get desired color and consistency.
4) Now transfer the gravy to the pan again. Keep flame on low. Add 1/2 tsp sugar. simmer for 5 minutes.
Koftas:
1) Pluck spinach leaves and separate the stems. Use only leaves. Wash them thoroughly. Keep a big bowl of chilled water ready. In a big deep pan, boil water. Add spinach leaves in the boiling water. Boil for 2 minutes. Then remove spinach leaves by using slotted spoon. Put them in chilled water to stop cooking process immediately. Squeeze and remove all the water from spinach. Chop spinach leaves finely. 2) In a kadai, add 2 tsp oil. Add cumin seeds and crushed green chilies. Then add besan and roast until color becomes bright. You will sense the aroma of roasted besan. Add chopped spinach leaves and mix well. Add salt and cook until mixture becomes thick and dry.
3) Mix grated paneer, cardamom powder and pinch of salt in a separate bowl.
4) Divide paneer mixture and spinach mixture into 6 equal portions. Spread spinach mixture in your hand and make a circle (you won't get a perfect circle, handle it carefully). Put the paneer stuffing in the center and very gently seal it. Roll it in corn starch. Shake off excess flour. Likewise make the other koftas.
5) Deep fry koftas into hot oil (over medium heat). Fry until golden brown.
6) In a serving plate pour warm makhani gravy first. Cut each kofta into halves. Put cut koftas in the gravy (white side up) Serve with any Indian bread or Rice.
Tips:
1) A slight sweetness balances the flavor.
2) If the tomatoes are sour in taste, then reduce the amount of lemon juice.
3) A pinch of Citric acid can be used instead of lemon juice.
4) Paste of 1/4 cup cashews can be added for thickness and rich flavors.
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