Shaam Savera

Ingredients 

For spinach covering

• 2 small bunches fresh spinach leaves (palak) , blanched, drained and pureed
• 2 tablespoons butter
• 1 tablespoon caraway seeds (shahi jeera)
• 5 garlic cloves , chopped
• 1 inch ginger piece , chopped
• 2 teaspoons green chilli paste
• 1 teaspoon green cardamom powder
• 1 teaspoon coriander powder
• 3 tablespoons cashewnut powder
• Salt to taste
• 8 tablespoons roasted chana dal powder
• Cornflour/ corn starch for dusting

For kofta filling

• 1/2 cup grated paneer (cottage cheese) 
• 1/4 tablespoon green cardamom powder
• 1/4 tablespoon white pepper powder
• Salt to taste
• 1/4 tablespoon cornflour/ corn starch
• Oil for deep-frying

For Gravy

• 1/4 cup oil
• 1/2 teaspoon caraway seeds (shahi jeera)
• 2 cloves
• 2 black cardamoms
• 10 green cardamoms
• 1 inch cinnamon stick
• 1 medium onion , sliced
• 8 garlic cloves , chopped
• 1 inch ginger piece , chopped
• 1 teaspoon turmeric powder
• 5 medium tomatoes , halved
• 1/2 tablespoon red chilli powder (deghi mirch)
• Salt to taste
• 1/2 cup butter
• 1/4 cup cashewnuts , broken
• 1 1/2 tablespoons dried fenugreek leaves (kasoori methi)
• 1/2 tablespoon green cardamom powder
• 1 teaspoon honey

Method

1. For the spinach covering, melt the butter in a non stick pan. Add the caraway seeds and sauté until they begin to change colour. Add the spinach puree, garlic, ginger, green chilli paste, green cardamom powder, coriander powder, cashewnut powder, salt and roasted chana powder and cook, stirring, till dry. Spread it out on a plate and set aside in a refrigerator to cool completely.
2. For the kofta filling, mix together the paneer, cardamom powder, white pepper powder, salt and cornflour and mix well.
   Divide into eight equal portions and roll into balls. Keep them in the refrigerator till required.
3. For the gravy, heat the oil in a deep non stick pan. Add the caraway seeds, cloves, black cardamoms, green cardamoms, cinnamon, onion, garlic, ginger and turmeric powder and sauté for five to seven minutes.
   Add the tomatoes, red chilli powder, salt and one cup water and cook, stirring for five minutes. Add the butter, cashewnuts, kasoori methi, green cardamom powder and honey and mix well. Let the gravy simmer for ten to fifteen minutes on medium heat. Set aside to cool.
   Grind and strain the gravy into a bowl and discard the residue.
4. To make the koftas, heat sufficient oil in a kadai. Divide the spinach mixture into eight equal portions. Coat each paneer ball with a portion of spinach and roll into a round ball. Roll the balls lightly in cornflour. Deep fry on medium heat for three to four minutes. Drain on absorbent paper and set aside to cool slightly.
5. To serve, pour the curry into a serving bowl. Halve the koftas horizontally and place them on the top of the gravy.
   Garnish with a swirl of fresh cream, ginger and green chilli strips and serve.