How to make Shaam Savera - SK Khazana -

Chef Kapoor’s signature dish now popular all over India and outside it too

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gravy, Medium tomatoes

Cuisine : Indian

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Chakvatachi Bhaji Pungent Feijoada Mushroom with Suva and Garlic Mangodi Ki Sabzi

Shaam Savera - SK Khazana

Shaam Savera - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 41-50 minutes

Cook time : 41-50 minutes

Serve :

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Shaam Savera - SK Khazana Recipe

  • Gravy

  • Medium tomatoes halved 4-5

  • Oil 2 teaspoons

  • Caraway sees (shahi jeera) 1/2 teaspoon

  • Cloves 2

  • Black cardamom 1

  • Green cardamom 3-4

  • Cinnamon 1 inches

  • Garlic cloves chopped 3-4

  • Ginger chopped 1 inches

  • Medium onion sliced 1

  • Turmeric powder 1 teaspoon

  • Red chilli powder 1/2 tablespoon

  • Coriander powder 1/2 teaspoon

  • Salt to taste

  • Butter 2 tablespoons

  • Cashewnuts broken 8-10

  • Dried fenugreek leaves (kasoori methi) 1 tablespoon

  • Honey 1 tablespoon

  • Fresh cream 2 teaspoons

  • For spinach covering

  • Spinach puree 1 cup

  • Butter 2 tablespoons

  • Caraway seeds (shahi jeera) 1 tablespoon

  • Garlic cloves chopped 4-5

  • Ginger chopped 1 inches

  • Green chilli paste 1 teaspoon

  • Cashewnut powder 3 tablespoons

  • Green cardamom powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Salt to taste

  • Roasted chana powder 1-2 tablespoons

  • For kofta filling

  • Cottage cheese (paneer) grarted 1/2 teaspoon

  • Green cardamom powder 1/2 teaspoon

  • White pepper powder 1/2 teaspoon

  • Salt to taste

  • Cornflour 1/2 tables for coating

  • Oil to deep fry

  • For garnish Ginger strips

Method

Step 1

To make the gravy, heat oil in a deep non-stick pan, add caraway seeds, cloves, black cardamom, green cardamoms, cinnamon, garlic, ginger and onion and sauté till onion turns golden brown.

Step 2

Add 1 tsp turmeric powder, tomatoes, and mix well. Add red chilli powder, coriander powder, mix well. Add 1 cup water and salt to taste. Cover and cook for 4-5 minutes or till the tomatoes are pulpy.

Step 3

Add butter, cashewnuts, kasoori methi crushed between your palms, and honey and mix well. Let the gravy simmer for 5-10 minutes on medium heat. Set aside to cool.

Step 4

For the spinach coating, melt butter in another non-stick pan. Add caraway seeds and sauté till colour changes. Add garlic and ginger, mix and sauté till raw smells disappear. Add spinach puree, mix well.

Step 5

Add green chilli paste, cashewnut powder, green cardamom powder and coriander powder and mix well. Add salt and roasted chana powder and mix well and cook till dry. Spread it out on a plate and set aside to cool completely.

Step 6

For the kofta filling, take cottage cheese in a bowl, add green cardamom powder, white pepper powder, salt and cornflour and mix well. Divide into equal portions and roll into balls.

Step 7

Heat sufficient oil in a kadai.

Step 8

Divide the spinach mixture into equal portions. Coat each cottage cheese ball with a portion of spinach and roll into a round ball. Keep them on a plate.

Step 9

Take some cornflour on a plate, roll the stuffed balls in it and slide into hot oil and deep-fry on medium heat till crisp. Drain on absorbent paper and set aside.

Step 10

Put the cooled gravy mixture into a blender jar and blend till smooth. Strain the ground mixture through a strainer into another non-stick pan and discard the residue.

Step 11

Add sufficient water to get the right consistency and heat. Add fresh cream and mix. Let the gravy get heated through.

Step 12

To serve, pour the curry into a serving bowl. Halve the koftas horizontally and place them on the top of the gravy. Garnish with ginger strips and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.