Shaam Savera or Palak Paneer Kofta Curry is a delicious way to up your kofta game and put something on the table that really stands out. This is a no onion garlic recipe for those who follow the sattvic lifestyle or want something extra special for Navratri
If you are an 80's or 90's kid you've probably ordered Shaam Savera while eating out. And I really love bringing these retro classics back because these are fantastic recipes and they deserve their shining moment again.
Love Paneer? Also try my Shahi Paneer, Easy Palak Paneer - Restaurant Style and Restaurant Style Paneer Butter Masala
Palak Paneer Kofta Curry
Shaam Savera is basically a palak paneer kofta curry where koftas (balls) are made by encasing creamy paneer in a delicious palak or spinach casing and deep fried. So that when you cut into these, you get the impression of evening (shaam) and morning (savera). It's the whole contrast between dark and night. Get it?
I have to admit this is a long-ish recipe by my standards but the end result is so worth it. Looks stunning on the table, and tastes absolutely amazing. The koftas are crisp outside and creamy inside. The no onion garlic tomato gravy is smooth, creamy and luscious and is the perfect vehicle for these koftas. So let's dive right into it!
Ingredients You'll Need
Here's everything you'll need for this recipe:
How to make Shaam Savera
This is a long recipe with many steps, but a lot of these can be done ahead. For eg, the tomato gravy can be prepared ahead and refrigerated. The ingredients for the kofta layers can also be made ahead and stored in an airtight container in the fridge. On the day you'd like to serve this, you can just form the koftas, deep fry them and serve them in heated up gravy.
Make the Tomato Gravy
1. Add tomatoes, cashew, almond, ginger and 1 cup water to a pressure cooker. Cover the lid and pressure cook on high for the first whistle. Then reduce the flame to low and cook for another 5-6 minutes.
2. Once cooked, allow the pressure to release naturally. Remove the lid and allow the mix to cool down completely.
3. Transfer to a mixer or food processor and grind into a smooth paste.
4. Ensure there are no lumps. Set aside.
5. Add butter, blended gravy paste, Kashmiri red chilli powder, turmeric, coriander powder, no onion garlic ketchup and salt to a saucepan or kadai. Mix to combine and cook over a low flame for 10-15 minutes or until the gravy thickens to the desired consistency.
6. Add garam masala and crushed Kasuri methi. Mix to combine. Add cream and mix well, simmer for 2-3 minutes.
7. At this point, you can smoke the gravy if you like. Carefully heat a piece of lump coal using tongs till red hot. Place the coal in a steel bowl and place this bowl in the pan in a way that it doesn't submerge (watch video). Pour a teaspoon of oil on top and as soon as it starts smoking, cover the pan with a tight fitting lid and let it smoke for 2 minutes. Remove the steel bowl with the coal.
8. Turn off the heat. Set aside and reheat before serving.
Make the Shaam Savera Koftas
9. Blanch 400 grams of cleaned and washed spinach leaves and drain all the water. Use a sieve to ensure the water drains out as much as possible. Allow it to cool completely. Squeeze out the excess water using your hands. Ensure you squeeze out all of the remaining water.
10. Transfer this to the small jar (chutney jar) of a mixer grinder. Add 2 teaspoons of water and blend into a coarse paste. Set aside.
11. Heat oil in a Kadhai. Add cumin seeds and let them splutter. Add green chillies and saute for 30 seconds.
12. Add blended spinach and saute for 2-3 minutes. Add cardamom powder and salt and mix well
13. Add gram flour and corn flour and mix well.
14. Cook for a minute. Turn off the heat and set it aside.
15. To make the paneer filling, combine grated paneer, salt, pepper, cardamom powder and fresh cream in a bowl. Mix well and set aside.
16. To make the koftas, divide the paneer mix into four and shape into balls. Divide the spinach mix into four and set aside.
17. Take one part of the spinach mixture and flatten it on your palm.
18. Place one paneer ball in the middle and enclose it with the spinach mix. Roll it between your palms to form a smooth round ball. Ensure there are no gaps or holes as this will cause it to break or will make the oil to seep in.
19. Repeat with the remaining spinach and paneer mix till you have four kofta balls.
20. Coat the koftas in cornflour. Dust off any extras and set aside.
Fry and Serve
21. Heat oil in a kadai for deep frying to medium high.
22. Carefully drop the koftas into the kadai and cook on a medium flame for 4-5 minutes.
23. Remove from the oil and transfer to a tissue paper lined plate. Cut each kofta in half and you'll see how they look like shaam savera 🙂
24. Reheat the gravy if necessary and transfer to a serving bowl or platter. Place the halved koftas on top of the prepared gravy. Serve hot along with some rice or roti!
Serve Shaam Savera with
Watch the Recipe Video
No Onion Garlic Shaam Savera Kofta
Ingredients
For Pressure Cooking
- 6 Medium Tomatoes Roughly Chopped
- 5 Cashew Nuts
- 3 Almonds
- ¾ Inch Ginger
- 1 cup Water
For The Gravy
- 2 Tablespoon Butter
- 2 Teaspoon Kashmiri Chilli Powder
- 1 pinch Turmeric
- ½ Teaspoon Coriander Powder
- ½ teaspoon No Onion Garlic Ketchup
- ½ Teaspoon Sugar
- ½ Teaspoon Garam Masala
- 2 Teaspoons Kasuri Methi
- 1 Teaspoon Salt
- 2 Tablespoons Cream
For The Paneer Filling
- 120 Grams Paneer grated
- 1 Tablespoon Fresh Cream
- ¼ Teaspoon Cardamom Powder
- â…› Teaspoon Salt
- â…› Teaspoon Black Pepper Powder
For the Spinach Filling
- 1 Tablespoon Oil
- 1 Teaspoon Cumin Seeds
- 1-2 Teaspoons Green Chillies Paste
- 400 Grams Spinach Leaves Only, Blanched (weight is before blanching)
- 2-3 Teaspoons Water
- ¼ Teaspoon Cardamom Powder
- â…› Teaspoon Salt
- 2 Tablespoons Gram Flour
- 2 Tablespoons Corn Flour Plus Extra For Coating
Instructions
For Pressure Cooking
- Add tomatoes, cashew, almond, ginger and 1 cup water to a pressure cooker. Cover the lid and pressure cook on high for the first whistle. Then reduce the flame to low and cook for another 5-6 minutes.
- Once cooked, allow the pressure to release naturally. Remove the lid and allow the mix to cool down completely.
- Transfer to a mixer or food processor and grind into a smooth paste. Ensure there are no lumps. Set aside.
For the Gravy
- Add butter, blended gravy paste, Kashmiri red chilli powder, turmeric, coriander powder, no onion garlic ketchup and salt to a saucepan or kadai. Mix to combine and cook over a low flame for 10-15 minutes or until the gravy thickens to the desired consistency.
- Add garam masala and crushed Kasuri methi. Mix to combine. Add cream and mix well, simmer for 2-3 minutes.
- At this point, you can smoke the gravy if you like. Carefully heat a piece of lump coal using tongs till red hot. Place the coal in a steel bowl and place this bowl in the pan in a way that it doesn't submerge (watch video). Pour a teaspoon of oil on top and as soon as it starts smoking, cover the pan with a tight-fitting lid and let it smoke for 2 minutes. Remove the steel bowl with the coal.
- Turn off the heat. Set aside and reheat before serving.
For the Kofta
- Blanch 400 grams of cleaned and washed spinach leaves and drain all the water. Use a sieve to ensure the water drains out as much as possible. Allow it to cool completely. Squeeze out the excess water using your hands. Ensure you squeeze out all of the remaining water.
- Transfer this to the small jar (chutney jar) of a mixer grinder. Add 2 teaspoons of water and blend into a coarse paste. Set aside.
- Heat oil in a Kadai. Add cumin seeds and let them splutter. Add green chillies and saute for 30 seconds.
- Add blended spinach and sauté for 2-3 minutes. Add cardamom powder and salt and mix well
- Add gram flour and corn flour and mix well. Cook for a minute. Turn off the heat and set it aside.
- To make the paneer filling, combine grated paneer, salt, pepper, cardamom powder and fresh cream in a bowl. Mix well and set aside.
- To make the koftas, divide the paneer mix into four and shape them into balls. Divide the spinach mix into four and set aside. Take one part of the spinach mixture and flatten it on your palm.
- Place one paneer ball in the middle and enclose it with the spinach mix. Roll it between your palms to form a smooth round ball. Ensure there are no gaps or holes as this will cause it to break or make the oil seep in.
- Repeat with the remaining spinach and paneer mix till you have four big kofta balls.
- Coat the koftas in cornflour. Dust off any extras and set them aside.
- Heat oil in a kadai for deep frying to medium-high. Carefully drop the koftas into the kadai and cook on a medium flame for 4-5 minutes.
- Remove from the oil and transfer to a tissue paper-lined plate. Cut each kofta in half and you'll see how they look like shaam savera.
- Reheat the gravy if necessary and transfer to a serving bowl or platter. Place the halved koftas on top of the prepared gravy. Serve immediately!
Nitin says
Can we fry the Kofta in the paddu maker instead of deep frying it??
Richa says
Sure thing, but these may be too big to fit into a paddu maker
Priyankka says
Healthy and easy recipe , Thank you for sharing
Shivangi Taunk says
Richa you are awesome! To a precision of 1/8th of a teaspoon (thank for I have one) this recipe turns out just lip smacking. No onion no garlic and it’s even better! Simple to make but so impressive to look at with a killer taste. This is going to be made again and again and again. Thanks for getting this childhood fancy dish back into our kitchens!