Add to Community
X
Add to Community
  • about
  • Ingredients
  • Directions
  • Nutrition
plan
Bookmark

Shyam savera ki sabzi Recipe

Recipe By Manju Gupta

#cvr

0
0 Rating -
Rate
Vegdiet
1hr 10minstotal
1hr 10m.total
Shyam savera ki sabzi
plan
Bookmark

ingredients serve

serve1
Add to Shopping List

Ingredients for Shyam savera ki sabzi Recipe

  • 1/5 kg Spinach
  • 20 gm Paneer
  • to taste Salt
  • 1/5 inch Pinch cardamom powder
  • 0.60 tablespoons 3-4 tablespoons
  • 1/5 g tea spoon Ginger
  • 1/5 tablespoon rated
  • 0.40 cups Oil for spinach mixture
  • 1/20 teaspoon cups Oil for fryin
  • 1/20 teaspoon Garam masala
  • 1/5 teaspoon Turmeric powder
  • 1/5 tablespoon Lemon juice (helps retain the green color of spinach)
  • 1/5 Pieces Corn starch
  • 0.40 Pieces piece Bay leaf
  • 1/5 Pieces Piece cloves
  • 1/5 Pieces piece Black cardamom
  • 1/5 Pieces Cinnamon stick
  • 1/5 Pieces Ingredients for gravy
  • 0.40 Pieces piece Bay leaf
  • 1/5 Pieces Piece cloves
  • 1/5 inch piece Black cardamom
  • 1/5 Pieces Cinnamon stick
  • 1/5 Pieces piece Star anise
  • 0.40 cups Chopped
  • 0.40 tablespoons Tomato sauce
  • 1/5 teaspoon Cashew nuts
  • to taste Kasuri methi (dried fenugreek leaves)
  • 1/20 teaspoon Salt
  • 1/20 teaspoon Turmeric
  • 0.60 tablespoons Garam masala
  • 1/5 cup Heavy cream
  • 1/5 teaspoon Milk
  • 0.40 tablespoons Honey
  • 1/10 inch Oil
  • 1/20 teaspoon rated

Directions: Shyam Savera Ki Sabzi Recipe

  • STEP 1.Blanch spinach. To do so, heat water, once it comes to a boil, add cleaned spinach leaves. Boil it uncovered for 3 minutes. Turn off the heat, drain the water and transfer spinach into a bowl of ice cold water. Drain all the water after a few minutes and squeeze the spinach to remove any excess water. Roughly chop the blanched spinach.
  • STEP 2.Heat oil in a pan, add the whole spices, saute it for a minute. Add ginger, saute for 30 seconds. Add gram flour. Saute it for 2-3 minutes. Add the blanched spinach, a teaspoon of lemon juice, salt, turmeric powder, garam masala and continue sautéing for a couple of more minutes, until the raw aroma of gram flour goes away. Do not overcook. The final mixture should be semi-dry (not too pasty/not extremely dry). You may use more/less gram flour for getting to this consistency. Once done, remove it on a plate and keep it aside to cool down. Once it is cool, divide into about 10 golf ball sized portions.
  • STEP 3.Take paneer in a bowl, add salt and a pinch of cardamom powder, Mix well. Form about 10 marble sized balls.
  • STEP 4.Take one of the spinach mixture ball, flatten it between palms, expand it from the sides using fingers, place the paneer ball in between, close the spinach mixture into a ball again, making sure none of the sides are open. When forming this ball, press it gently such that there is no gap between the paneer layer and the spinach layer. This ensures that the koftas don't open up/disintegrate when frying. Roll the kofta into corn starch mixture, and then dust off excess corn starch from the kofta.
  • STEP 5.Heat oil for frying. When the oil is hot, gently put a kofta inside. fry it for a couple of minutes on all sides. If the first kofta fries well and doesn't disintegrate, continue frying the rest of the koftas.
  • STEP 6.Soak cashew nuts in water.
  • STEP 7.Heat oil. Add the whole spices. Saute for a minute. Add ginger, onion. Saute for 5 minutes. Add tomato sauce, saute for 3 minutes. Add salt, turmeric powder, red chili powder, garam masala. Stir and let it cook for another about 7 minutes on medium heat. Turn off the heat and let it cool down for a few minutes.
  • STEP 8.Put the soaked cashews, above gravy into a blender/food processor. Add milk/evaporated milk/nut milk and make the above mixture into a smooth puree. Return it into the pan.
  • STEP 9.Turn on the heat, add the above gravy, lemon juice, honey, kasuri methi. At this point, you may add heavy cream / vegan cream if you want. Let it simmer for 5 minutes.
  • STEP 10.To assemble, cut the kofta spheres into two, using a knife. Pour a couple of ladles of gravy in a deep bottomed plate/bowl, arrange the koftas with cut side up. Garnish with heavy cream. Enjoy.
Nutrition
value
185
calories per serving
7 g Fat12 g Protein16 g Carbs9 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    12g
  • Carbs
    16g
  • Fiber
    9g

MacroNutrients

  • Carbs
    16g
  • Protein
    12g
  • Fiber
    9g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    427mg
  • Iron
    14mg
  • Vitamin A
    7922mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    452mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    94mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    297mg
  • Manganese
    5mg
  • Phosphorus
    220mg
  • Selenium
    13mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe available on Loading... community profile
Recipe By Manju Gupta