Deep fried Kofta shaam savera in makhani gravy
Deep fried Kofta shaam savera in makhani gravy

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, deep fried kofta shaam savera in makhani gravy. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

.kofta curry with detailed photo and video recipe. a simple and healthy palak based north indian cuisine gravy recipe prepared with spinach and paneer balls. the recipe has a strong similarities to the popular punjabi cuisine malai kofta recipe with same gravy but with different ingredients for kofta. Shaam Savera by Chef Sanjyot Keer Paneer & Spinach Koftas in Makhani Gravy. Low-cal Paneer Palak Kofta in Makhani Gravy, anyone?

Deep fried Kofta shaam savera in makhani gravy is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Deep fried Kofta shaam savera in makhani gravy is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have deep fried kofta shaam savera in makhani gravy using 27 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Deep fried Kofta shaam savera in makhani gravy:
  1. Get For kofta
  2. Take 4 medium sized potatoes(boiled)
  3. Get 250 gms paneer
  4. Make ready 1/2 cup peas
  5. Prepare 1 cup boiled spinach
  6. Make ready 1 medium onion
  7. Take 1 cup bread crumbs
  8. Take to taste Salt
  9. Get 2 tsp Black pepper
  10. Make ready 1 tsp coriander powder
  11. Prepare 1 tsp red chillie powder
  12. Get 1 tsp garam masala
  13. Get 1/2 cup grated mozzarella cheese
  14. Take For gravy
  15. Get 2 medium sized onions
  16. Make ready 4-5 tomatoes
  17. Get 4-5 cloves
  18. Get 1 small piece dalchini
  19. Take to taste Salt
  20. Make ready 1 tsp red chilli powder
  21. Make ready 1 cup water
  22. Prepare 7-8 cashews
  23. Take 1 tsp sugar
  24. Get 1 tbsp ghee
  25. Get 1 tsp turmeric powder
  26. Get 1 tsp Fresh cream (for garnish)
  27. Take 2 tsp powdered Kasuri meethi

Heat a pan add makhani gravy and. Deep fried masaledar paneer balls served with flavourful spinach gravy.- is a very tasty dish to relish, and it gets much better with Palak gravy. Fry vegetables in one tablespoon Make sure the gravy thickens. If the gravy is too runny, evaporate on a high flame. » French Fries French-fried patatos are batons of deep-fried patato. » Fry Baingan Sliced fresh eggplant deep fried and sprinkled with a special blend of Indian spices. » Paneer Makhani Kofta Cottage cheese cubes in a creamy flavorfull sauce.

Instructions to make Deep fried Kofta shaam savera in makhani gravy:
  1. To prepare kofta mix, in a pan put a tsp of ghee and sauté onions (finely chopped).To this add peas and sauté. Finally add the boiled spinach to it to let the moisture escape.Let this to cool.
  2. In a separate bowl mash the boiled potatoes.To this add half the quantity of paneer and mix well adding all the dry spices.
  3. Once the spinach mixture cools down purée it in a blender. Remember do not add any water while blending.
  4. Add the blended mixture to the potato mixture and mix all together using your hand.
  5. To this add bread crumbs as required. Kofta mixture is ready.
  6. Now in a separate plate mix mozzarella cheese and the remaining paneer with some salt and pepper to make the filling.
  7. Finally roll balls out of the spinach mixture adding the filling inside it. Refrigerate the balls for 15-20 min before frying.
  8. Meanwhile prepare the makhani gravy. In a kadai put some ghee and add roughly chopped onions,tomatoes, garlic and cashews along with dalchini and cloves and let them cook till they turn mushy. Switch off the flame add let it cool.
  9. Grind the cooled material into a fine paste by adding water to it and then strain the Gravy.
  10. Now into the same kadai add a spoon of ghee and add red chilli and turmeric powder to it. Once they cook add the gravy.
  11. Cook the gravy for some time and then adjust the consistency as required by adding water to it. It should neither be too thick nor too runny. Add kasuri meethi.
  12. Deep fry the koftas in hot oil till they turn dark brown. If needed coat the koftas with bread crumbs. I did so as the potatoes were a bit sticky but it is purely optional.
  13. To plate cut the koftas fom the middle to give a theatrical effect of day and night (sham - savera). Pour the gravy in a serving platter and place koftas on it. Garnish with some fresh cream.
  14. Serve hot with roti naan of your choice.

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