Shaam Savera Recipe

Cooking Directions

• STEP 1.To make the spinach balls, blanch the spinach leaves and blend them into a smooth puree.
• STEP 2.In a mixing bowl, combine the spinach puree, besan (gram flour), salt, and spices. Mix well to form a thick batter.
• STEP 3.Take small portions of the batter and shape them into small balls. Make a small indentation in each ball and stuff it with a mixture of paneer, salt, and spices.
• STEP 4.Heat oil in a deep pan and fry the spinach balls until they turn golden brown. Drain them on a paper towel to remove excess oil.
• STEP 5.To make the tomato gravy, heat oil in a separate pan and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until the onions turn golden brown.
• STEP 6.Add tomato puree, salt, and spices to the pan. Cook the gravy until it thickens and the oil separates.
• STEP 7.Add water to adjust the consistency of the gravy. Bring it to a boil and then simmer for a few minutes.
• STEP 8.Gently place the fried spinach balls in the tomato gravy and let them simmer for a few minutes to absorb the flavors.
• STEP 9.Serve the Shaam Savera hot with roti or rice.
• STEP 10.Enjoy the delicious and nutritious Shaam Savera!

Cooking Tips

• Make sure to blanch the spinach leaves properly to retain their vibrant green color.
• You can add grated cheese to the paneer filling for an extra creamy texture.
• Adjust the spices according to your taste preferences.
• For a healthier version, you can bake the spinach balls instead of frying them.
• Garnish the dish with fresh coriander leaves for added flavor.

Storage and Serving

• Shaam Savera can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a microwave or on the stovetop before serving.
• Serve the Shaam Savera as a main course with roti, naan, or rice.
• Garnish with a dollop of fresh cream and sprinkle some roasted cumin powder for an enhanced flavor.