Palak Kofta (Shaam Savera)
Method
- 1
1. Rinse the spinach leaves thoroughly, drain well and roughly chop them. Blend the spinach with green chili, ginger and garlic to a smooth puree without adding water.
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2. Roast the besan over low heat for 3 to 4 minutes or until it becomes aromatic and lightly changed in color. Do not brown it.
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3. Add the spinach puree and mix thoroughly. Sauté this mixture stirring often on a low heat for about 3 to 4 minutes.
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4. If the mixture appears too loose, add a little more roasted besan. Season with garam masala and salt.
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5. Switch off the heat and cool the mixture to room temperature. Cover and refrigerate for 30 to 40 minutes or until it becomes firm enough to shape.
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6. Combine the grated paneer with rice flour, garam masala, nutmeg, saffron and salt.
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7. Divide the mixture into equal portions and shape them into small, smooth balls. Cover and refrigerate for 30 minutes.
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8. Divide the chilled spinach mixture into the same number of portions as the paneer balls. Keep each spinach portion slightly larger than its paneer ball.
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9. Flatten one spinach portion, place a paneer ball in the center and bring the edges over it. Seal well and roll gently to make a smooth kofta without cracks.
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10. Shape all the koftas in the same way. Coat them lightly with rice flour and dust off the excess.
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11. Cover and refrigerate the shaped koftas for 20 to 30 minutes before frying.
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12. Heat oil in a kadai or deep pan until moderately hot. Test one kofta first to make sure it holds its shape.
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13. Fry the koftas in batches without overcrowding the pan. Turn them gently once the base becomes crisp and light golden.
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14. Continue frying until the covering is evenly golden and crisp. Remove with a slotted spoon and drain on kitchen paper towels.
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15. Heat 2 tablespoons oil in a pan.
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16. Add the whole spices – tej patta, cinnamon, green cardamoms, cloves, black cardamom and shahi jeera. Fry until they splutter.
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17. Add the onions and cook until they are softened.
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18. Add the ginger and garlic, then continue sautéing until the onions become light golden.
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19. Add the tomatoes, cashews, turmeric and Kashmiri red chili powder. Mix well.
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20. Pour in 1 cup water and simmer without a lid until the tomatoes become completely soft. Switch off the heat and let the mixture cool.
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21. Remove the tej patta and blend the mixture to a fine, smooth paste without adding water.
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22. Transfer the paste to a pan. Add water as needed to obtain a medium-thick consistency.
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23. Add sugar and salt. Add butter at this stage if using.
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24. Heat the gravy over low heat until it comes to a gentle boil, stirring at intervals. Add crushed kasuri methi, mix and switch off the heat.
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25. Slice each fried kofta into two halves.
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26. Pour the hot gravy into a serving bowl.
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27. Arrange the halved palak koftas over the gravy with the paneer centers facing upward.
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28. Garnish with ginger juliennes and green chili strips. Add coriander leaves or drizzle with cream if preferred. Serve Shaam Savera immediately.
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29. Palak Kofta can be served with roti, paratha, naan, steamed rice or jeera rice.