Written recipe for Shaam savera

Prep time: 30 mins
Cooking time: 30 mins
serves: 4

Fried spinach balls
Ingredients:
• Oil 1 tbsp
• Ginger garlic paste 1 tbsp
• Green chili pastes 1 tbsp
• Jeera 1 tsp
• Spinach puree 1 cup
• Salt to taste
• Black pepper powder a pinch
• Roasted jeera powder 1 tbsp
• Coriander powder 1 tbsp
• Cashew nut powder ½ cup
• Besan ½ cup
• Paneer ½ cup (grated)
• Aamchur powder 1 tbsp
• Cardamom powder ½ tsp
• Corn flour 1 tbsp
• Refined flour for coating

Method:
• Heat oil in a wok and add ginger garlic paste, green chili pastes and jeera, sauté for a minute.
• Add the spinach puree, salt and pepper, roasted jeera powder and coriander powder, cook for 2-3 minutes.
• Add cashew nut powder and besan powder and stir continuously to avoid lumps.
• Switch off the flame and cool down to room temperature.
• In a mixing bowl add the grated paneer, salt to taste, pepper powder ½ tsp, aamchur powder, cardamom powder and corn flour, mix well and knead together.
• Take spoonful of mixture and shape into small roundels.
• Take a spoonful of spinach mixture and flatten it on your palms, place the paneer roundels in the centre, bring the edges together and seal it with spinach mixture. Lightly coat the spinach balls with refined flour.
• Heat oil in a wok on a medium heat, fry the coated balls until golden brown. Slice the balls in two halves and keep aside.

For gravy
Ingredients:
• Butter 1 tsp
• Jeera 1 tsp
• Onion 1 medium size
• Ginger ½ inch
• Garlic 3-4 cloves
• Kashmiri red chillies 2 no.
• Cashew nuts 1/4th cup
• Tomatoes 3-4 medium size
• Coriander powder 1 tsp
• Red chili powder 1 tsp
• Garam masala ½ tsp
• Water 200 ml
• Butter 1 tbsp + oil 1 tsp
• Bay leaf 1 no.
• Green cardamom 2 nos.
• Ginger julienne 1 inch
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh cream 2 tbsp

Methods:
• Heat butter in a pan, add jeera and allow it to splutter, add onions, ginger, garlic, Kashmiri red chili, cashew nuts and tomatoes, sauté for a minute. Add salt to taste, coriander powder, red chili powder and garam masala. Sauté once again for a minute.
• Add water, cover and cook for 6-7 minutes. Cool down the mixture and grind well.
• Heat butter & oil in a wok, add bay leaf, green cardamom and ginger juliennes, sauté for a minute.
• Strain and add the tomato and onion puree to the wok, cook for 4-5 minutes, adjust the consistency of the gravy by adding water, bring it to a boil, add salt to taste, garam masala, kasuri methi and honey mix well and lower the flame.
• Add fresh cream and mix well.
• Serve hot by first pouring the gravy and then placing the fried spinach ball that were sliced in two halves, drizzle some fresh cream, can be accompanied with roti or paratha of your choice.



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