Shaam Savera- Spinach and Cottage Cheese Dumplings in Butter Gravy

Shaam Savera

"Shaam Savera" means, dusk and dawn, represented by spinach and paneer (cottage cheese) in the recipe. It also means spinach and paneer koftas (dumplings) in butter gravy.

For 12 koftas: 6 servings.

Ingredients:

For Koftas (Dumplings):

Spinach - 1 pkt frozen /1bunch fresh
Paneer - 3/4 lbs (grated)
Cashew nuts - 2 tbspn(finely chopped)
Chopped garlic - ½ tsp
Chopped green chili - 2 tsp
Corn flour - 3 tsp
Oil for deep frying
Salt as per taste

For Gravy/Sauce:

Whole garam masala - 1 tbsp
Onion -1/2 (pureed)
Tomato puree - 2 cups
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Paneer - 2 tbsp grated
Red chili powder - 1 tbsp
Green chili -1 tsp (finely chopped)
Heavy cream - 1/3 cup
Kasoori methi(dried fenugreek leaves) - ½ tsp
olive oil - 2 tbspn
Garam masala powder - ½ tsp
Sugar/Honey - 2 tsp.
Salt as per taste

Directions:

1. Wash fresh spinach in running water to get rid of any dirt, soil or impurities. Blanch spinach in boiling hot boiling water for 2 minutes.
   
2. Take Spinach out and refresh it in cold water. Chop finely and keep aside. If using frozen, thaw the frozen spinach in microwave for 8 minutes.
   
3. In a Bowl add Corn Flour, Chopped Garlic, green Chilies, salt, grated Paneer (Cottage Cheese) and Mix well.
   
4. Divide it into 12 small balls.
   
5. Take spinach, flatten it on your palm and stuff paneer mixer balls in it. Shape it into a kofta(Dumpling).
   
6. Deep fry for 4 minutes in moderately hot oil. Once done place kofta on plate. You can put towel paper on plate to remove extra oil.
   
7. To make gravy heat oil in pan. Add Whole Garam Masala. Wait for it to crackle then add Onion Puree, sauté it, till turns light golden in color. You can add pinch of salt to onion to cook them faster.
   
8. Once onion changes color, add ginger paste and garlic paste. Cook for 2 minutes then add green chillies.
   
9. Add tomato puree, one cup of water, Add 2 tbsp of grated Paneer. Add chili powder and cook on high flame to bring it to boil.
   
10. Once the sauce comes to boil, simmer the flame and cook for 10 minutes. You can check the seasoning. Add salt and garam masala powder to taste. Add sugar or honey and kastoori Methi powder. Add heavy whipping cream.
    
11. Your sauce is now ready. Don't add the koftas in this sauce yet. Add them just before serving since koftas are very soft and can break easily. Also try not to boil the sauce after adding the koftas.
    

    Serve this with Fresh bowl of steamed basmati rice, chapatti or naan.