Shaam savera Recipe

Cooking Directions

• STEP 1.To make the spinach balls, blanch the spinach leaves and puree them. Mix the pureed spinach with besan (gram flour), salt, and spices. Shape the mixture into small balls and stuff them with a paneer filling.
• STEP 2.To make the paneer filling, crumble paneer and mix it with chopped onions, green chilies, and spices. Form small balls with the mixture.
• STEP 3.Heat oil in a pan and fry the spinach balls until they turn golden brown. Remove them from the pan and set aside.
• STEP 4.In the same pan, add chopped onions, ginger-garlic paste, and spices. Cook until the onions turn golden brown. Add tomato puree and cook until the oil separates.
• STEP 5.Add water and salt to the tomato gravy and bring it to a boil. Gently add the paneer balls and simmer for a few minutes.
• STEP 6.Finally, add the spinach balls to the gravy and cook for another couple of minutes. Serve hot with roti or rice.

Cooking Tips

• Make sure to squeeze out any excess water from the spinach before using it to make the balls.
• You can adjust the spice level according to your preference by adding more or less green chilies.
• For a richer gravy, you can add a tablespoon of cream or cashew paste to the tomato gravy.

Storage and Serving

• Shaam Savera is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.