Shaam Savera

Shaam Savera

It's a colourful and yummy treat from OPTIONS by Sanjeev Kapoor

* Serves Four *


For the koftas

2 medium bunches spinach
2 green chillis, finely chopped
3tbsp cornflour/cornstarch
Salt to taste
125gms cottage cheese (paneer)
Oil to deep fry

For the tomato gravy

3tbsp butter
6 cloves
4 green cardamoms
1 bay leaf
1tsp garlic paste
1tsp ginger paste
2 green chillis, finely chopped
2 cups tomato puree
1tbsp red chilli powder
tsp garam masala powder
Salt to taste
3tbsp sugar
tsp dry fenugreek leaves (kasuri 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 chillis, garlic, cornflour and salt to taste well.
Divide into 12 equal portions.
Add salt to taste to grated cottage cheese and mash well. Divide into 12 equal balls.
Take spinach portions, flatten it on your palm and stuff cottage 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 and place on absorbent paper and set aside. For gravy, heat butter in a pan, add cloves, green cardamoms and bay leaf.
When they crackle, add ginger-garlic paste and green chillis. Cook for two minutes.
Add tomato puree, red chilli 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.
Serve koftas, halved and placed on a bed of tomato gravy. Do not boil koftas in the gravy as they may break.

Fact file

Name of restaurant OPTIONS, By Sanjeev Kapoor
Location Ground Floor, Convention Center Office Tower, Dubai World Trade Center
Call 04 329 3293/4

Chef's TIP

Before trying to cook all the koftas, deep fry one and check if it breaks. If it does break, add some more cornflour into the spinach mixture and then deep fry in hot oil.

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