Shaam Savera

Shaam Savera

The cooked spinach koftas tomato gravy.Cooking time :30-40 minutes
Serving Size: 4 Preparation time :30-40 minutes
 Category: vegetarian raw materials

 • k oftas

• fresh spinach leaves (PALAK), 5 small and medium-sized beam

• Cottage cheese (spinach), chopped 65 g

• Salt

• Green cardamom powder, a little

• 2 tablespoons oil fried

• 1 teaspoon cumin seeds

• garlic, chopped 10-12 cloves

• green pepper, chopped 6-7

• g flour 4 tablespoons (Besancon)

1/4 teaspoon turmeric powder

• 1/4 cup cornstarch / corn starch

• Makhani gravy

• tomatoes, chopped 18

• 2 tablespoons oil

• Green cardamom 12

• hammer 1/2 blade

• garlic, chopped 20 cloves

• Salt

• Red chili powder (Marsala deghi) 2 1/2 tsp

• 1/2 cup butter

Fenugreek leaves (methi), roasted and powdered 2 tsp

• 3 teaspoons of honey

• 8 tablespoons fresh cream

 Method
Spinach leaf trim and blanch them in two to three minutes, eight glasses of water. Drain and refresh under cold water. Squeezing out the excess water, cooling, chopped. Transfer into a deep bowl. In another bowl the mashed paneer green cardamom powder with a little salt and a little. Divided into eight equal parts, roll into a ball. Heat two tablespoons of oil in non-stick shallow pan, add the cumin, garlic, green peppers, fried. Grams of flour was added and continue to fry one to two minutes.

 Add turmeric powder and stir. Add the spinach and salt and fry, stirring continuously, until the mixture is dry, began to leave the side of the pot. While cooling. Divided into eight equal parts. Puree the makhni gravy, until smooth tomatoes. In a deep non-stick pan, heat oil. Add cardamom and nutmeg, stir-fry for a minute or till fragrant. Add the garlic and cook for one minute. Add tomato sauce and salt and mix well. Add red chili powder, and cook for 15 minutes or until the raw taste of tomatoes disappear.

Add the butter and cook for some time. Each spinach Smooth out the palm of your hand, and place it in the center of spinach ball. Collected edges and shape into a ball. The transmission plate of corn starch and its plush spinach ball rolling. Shake off the excess. Adequate Heat oil in kadai. Gently slide the stuffed spinach ball, two at a time, and deep fry low heat two to three minutes or until golden brown. Drain on absorbent paper.

Dried fenugreek leaves and honey added to the gravy. Stir and cook for five minutes. Add cream and cook for two minutes. Into a serving bowl gravy poured into Makhni, halved the koftas, "and place on the gravy and serve immediately.

Chef tips
Koftas before frying, fry, check whether it is broken. If it breaks, add a few more grams of flour fried spinach mixture, then koftas.