Shaam Savera

 

Recipe by Sanjeev Kapoor, Yellow Chilli, Noida, Uttar Pradesh, India

Kofta:
2 medium bundles of spinach
2 green chilies, finely chopped 

6-8 garlic cloves, finely chopped 
3 tablespoons cornstarch  
salt to taste  
4 ounces Indian farm cheese (paneer), grated  

oil to deep fry  
Tomato Gravy
3 tablespoons butter
6 cloves  
4 green cardamoms    
1 bay leaf   
2 teaspoons ginger paste
2 teaspoons garlic paste
2 green chilies, finely chopped 
2 cups tomato puree
1 tablespoon red chili powder  
½ teaspoon garam masala powder 
salt to taste
3 tablespoons sugar or honey  
½ teaspoon dry fenugreek leaves (kasoori methi)    
1 cup fresh cream 

Clean, trim and wash spinach in plenty of running water.  Blanch in boiling hot water for two to three minutes and refresh in cold water. Squeeze out water and chop finely.  Mix the spinach, green chilies, garlic, cornstarch and salt to taste well. Divide into twelve equal portions.  Add salt to taste to grated cheese and mash well.  Divide into twelve equal balls.  Take spinach portions, flatten it on your palm and stuff cheese balls in it.  Shape into a ball.  Heat sufficient oil in a kadai and deep-fry balls in moderately hot oil for five minutes. Drain onto an absorbent paper and keep aside.

For gravy, heat butter in a pan, add cloves, green cardamoms and bay leaf.  When they crackle, add ginger paste, garlic paste and green chilies.  Cook for two minutes.  Add tomato puree, red chili powder, garam masala powder, salt and one cup of water.  Bring it to a boil, reduce heat and simmer for ten minutes.  Add sugar or honey. Crush kasoori methi and add it to the gravy.  Stir in fresh cream. Serves 4. 

Serve koftas, halved and placed on a bed of tomato gravy. 

Chef's Tip: Before proceeding with all the koftas, deep-fry one and check if they are breaking. If they break, add some more cornstarch in spinach mixture and then deep-fry in hot oil.  - Sanjeev Kapoor