Thursday, 13 March 2014

SHYAM SAVERA

http://paakvidhi.blogspot.in/2014/03/shyam-savera.html
Preparation time: 10 minutes
Cooking time : 15-20 minutes
Serves: 6
Ingredients:

For koftas 
300 gms fresh spinach leaves (palak)
50 gms cottage cheese grated
4 cloves garlic finely chopped
1 green chili finely chopped
2 tbsp gram flour (besan)
1 tbsp corn flour
salt to taste
1/4 tsp garam masala powder
1 tbsp oil + for frying

For gravy:
2 tbsp oil
1 tsp cumin seeds
4 medium sized tomatoes  chopped
7-8 cloves garlic chopped
Salt to taste
1/2 tsp red chilli powder (deghi mirch)
1/2 tsp garam masala
1 tsp dry fenugreek leaves (methi)
2 tbsp fresh cream

Method:
  1. Wash and blanch spinach leaves in boiling water for two to three minutes.
  2.  Drain and refresh under cold water. Squeeze out the excess water, cool and chop finely.
  3. Take one tbsp oil in a pan and  add garlic and green chillies and cook for a minute then add spinach and  cook spinach to make it dry. Add gram flour and garam masala and cook till the mixture  leaves the sides of the pan. Switch off the gas and keep the mixture aside.
  4.  In another bowl mash the paneer with a little salt and a pinch of garam masala. Divide into eight equal portions and roll into balls.
  5. When the paalak mixture becomes cool devide it into eight portions then take each spinach portion, flatten it on your palm and place a paneer ball in the center. Gather the edges and shape into a ball.
  6. Spread the cornstarch in a plate and roll the stuffed spinach balls in it and deep fry in hot oil.Try one first and if it breaks add some more gram flour and then fry till golden brown in color and keep aside.
  7. Now puree the tomatoes to a smooth paste. Heat 2 tbsp oil in a pan add  garlic and sautĂ© for one minute. Add the tomato puree and salt and mix well.
  8. Add the red chilli powder and cook for fifteen minutes or till the gravy becomes thick.
  9.  Add the dried fenugreek leaves  to the gravy. Stir and cook for five minutes more. Add garam masala and the cream and cook for two minutes. Pour the gravy into a serving bowl, halve the koftas and place on the gravy and serve immediately. 

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