Shaam Savera (Spinach Kofta in Tomato Gravy)

A lot happened since my last post. I was blessed with a baby boy and time just with my little bundle of joy. I got so busy tat I had no time to cook and try new recipes or I never wanted to leave my baby alone. But now he is 4 months old so i am back with one of my most favorite recipes.
This is the dish which I always order whenever I go for dinner at Yellow Chili- Sanjeev Kapoor's Restaurants. Sham Savera is their signature dish. Made up of Spinach and rich tomato gravy this dish is surely the master of all the kofta recipes.

This recipe is adapted from Sanjeev Kapoor's website with little variations here and there.

Shaam Savera

Ingredients:
For Koftas:
500gms Spinach Leaves
2tsp Gram Flour (Besan)
Salt to taste
2tbsp Oil
1tsp Ginger-Garlic Paste
1tsp Turmeric Powder
1 Green Chilly (finely chopped)

For the filling of Kofta:
100gms Fresh Homemade Paneer
Green Cardamom Powder
Salt to taste

For the tomato Gravy:
5 Ripe Tomato (made into puree)
1tbsp Ginger-Garlic Paste
3tbsp Cashew Nut Paste
Salt to taste
2tbsp Butter
1 Green Chilly

Procedure:
For the Koftas:

• In a bowl add in the grated paneer. 
• Add in green cardamom powder and a pinch of salt.
• Remove the stems of the spinach leaves.
• Boil them in 4 cups of water.
• When cooled finely chop them
• Take a pan, add in 2tbsp of oil, add in cumin seeds + Ginger garlic paste + Chopped Spinach + 2tbsp of besan. Mix them well.
• Cook till all the water evaporates.
•  Add in salt + turmeric powder.
• Remove from stove Allow it to cool down
• Divide the spinach and paneer mixture into equal balls.
• Now take each spinach portion, press it on your palm, place a ball pf paneer in it.
• Gather it together, make into a ball.
• Do the same with the remaining spinach and paneer mixture.
• Roll the balls in cornstarch if required.
• Heat a kadhai for frying these balls.
• Fry till golden brown.
• Drain on absorbent paper.

For the gravy:

• Heat 2tbsp oil, add in ginger garlic paste.
• Now add in tomato puree.
• let it cook till the oil separates.
• Add in salt + red chilly powder.
• Allow it to cook.
• add in cashew paste. mix well.
• Add in butter. Mix it well.
• Allow it to cook for 2 minutes.
• Half the koftas. Place on the gravy
• Serve

Hara Bhara Kebab

I am so obsessed with kebabs, so just keep thinking of trying and making everytime i feel kebabi... hehe i knw thats  a lame word...
Hara Bhara kebab the name says it all, derives its green color from spinach, some recipes do use green peas, but i am posting the recipe with only spinach. Its winters, and you get loads of these this Green veggies almost everywhere. So its wont be difficult to find them. esp in winters.
Its healthy with the goodness of spinach and homemade fresh paneer. u can use the one that is available in market, but i prefer homemade.

Hara Bhara Kebab

Ingredients:
500gms Spinach
150gms Homemade Cottage Cheese (Paneer)
2 Green Chilies
1tsp ginger garlic paste
Salt to taste
1tbsp Garam masala powder
2tbsp Besan

Procedure:

• Separate the spinach leaves from stem.
• Wash them well.
• Chop them coarsely.
• Now, in a pan take 2 cups of water. when the water starts boiling add in the chopped spinach in the boiling water. 
• Now at the count of 50 remove the spinach from water.
• Keep it aside for it to cool down.
• In the meanwhile, dry roast the besan.

• Now, In a bowl, add in the mashed paneer and the spinach.
• Add in salt + garam masla powder + ginger-garlic paste + green chilies + coriander + dry roasted besan.
• Mix well.

Now there is a little twist, you need to give smoke to the mix.

• Take some cooking coal. lit it up so that its burns properly.

• Put in a bowl, and place the bowl in the middle of the mixture.
• Place a lid over the bowl.
• Let the batter be properly smoked for 10 minutes.
• After, that divide the batter into equal balls.
• Flatten them into small tikkis.
• Heat a pan with some oil or ghee.
• Shallow fry kebabas.
• Serve hot with chutney and julienned onions and some lime juice.
• 
  

Hara Bhara Kebab

Palak Paneer Paratha

I am a huge fan of the all eatables that they sell in Indigo... Previously also I had posted Basil Pesto Sandwich from their coveted menu. This time again m doing the same with Palak Paneer Sandwich..
Its a great combination of palak wid paneer in a paratha form. Its healthy and really gud for people who avoid eating green vegetables.

Palak Paneer Paratha

Ingredients:
For the Paneer Filling:
(You can refer to the recipe of Paneer Bhurjee)

250gms Homemade Paneer
2 Green chilies (Finely chopped)
1medium-sized Onion (Chopped)
1medium-sized Tomato (Chopped)
100gms Green peas
Fresh Coriander
Salt to taste
1tsp Cumin seeds
1tsp Turmeric Powder
1tsp Cumin powder
1tsp Coriander powder
1tsp Oregano
2tbsp Olive Oil

For the Paratha;
(You can refer to the recipe of Palak Paratha)

1cup Palak (Spinach) Finely Chopped
2cup Wheat Flour
1tbsp Oil
Salt to taste
2geen chilies
1tsp ginger paste
1tsp cumin powder
1tsp coriander powder
1tsp aijwain
1tbsp curd
Water to knead

Procedure:
For the Paneer Filing:

• Heat oil in a pan, add in cumin seeds.
• When it stops cluttering add in chopped onions+ green chilies.
• After the onion turns pink, add in green peas.
• Add in salt so that the peas are cooked.
• When peas starts cooking add in chopped tomato.
• Let the tomatoes cook.
• Crumble the paneer with hands, add mix in the pan.
• Add in turmeric powder + cumin powder + coriander powder + oregano.
• Mix well.
• Add in coriander.
• Let it cook for 2 minutes. switch off the gas.
• Serve hot with parathas.

For the Paratha:

• Finely chop the spinach, green chilies..
• In a wide bowl add in flour + oil + curd + cumin powder + coriander powder + aijwain + salt + green chilies + ginger paste.
• Mix all well.
• Add in chopped spinach.
• Knead into a medium soft dough using enough water.
• Keep it aside for 10 minutes.
• Divide them into equal balls.
• Roll it. Apply ghee.
• Now wid a help of a knife half slit the rolled dough.
• Roll it into a cone.
• Press it.
• Roll it again into a round shape paratha.
• Heat a tawa.
• Cook on both sides with ghee.
• Serve hot.

To make the roll.

• Take a paratha, it should be piping hot
• Put 1tbsp full of paneer filling in between of the paratha.
• Roll it.
• Enjoy with Mint and Coriander Chutney.

Palak Paneer Paratha

Palak Paratha (Spinach Paratha)

Winter season brings in loads of green vegetables like spinach (Palak), Fenugreek(Methi).... Its a treat for the eyes to go in the vegetable market.. such beautiful vegetables....
This winters I tried using this vegetable in various ways, like in parathas, dal, puris, soup, and the famous palak paneer sabzi tooo...
The paratha tastes real gud unlike methi which gives a little bitter taste.

Palak Paratha

Ingredients:
1cup Palak (Spinach) Finely Chopped
2cup Wheat Flour
1tbsp Oil
Salt to taste
2geen chilies
1tsp ginger paste
1tsp cumin powder
1tsp coriander powder
1tsp aijwain
1tbsp curd
Water to knead

Procedure:

• Finely chop the spinach, green chilies..
• In a wide bowl add in flour + oil + curd + cumin powder + coriander powder + aijwain + salt + green chilies + ginger paste.
• Mix all well.
• Add in chopped spinach.
• Knead into a medium soft dough using enough water.
• Keep it aside for 10 minutes.
• Divide them into equal balls.
• Roll it. Apply ghee.
• Now wid a help of a knife half slit the rolled dough.
• Roll it into a cone.
• Press it.
• Roll it again into a round shape paratha.
• Heat a tawa.
• Cook on both sides with ghee.
• Serve hot.

Palak Paratha

I like to eat it with white butter.....

Palak ki Chaat (Spinach Served in Chaat Style)

Its Holi. That time of the year when everything is colourful and bright. Get together of friends and families over a tasty and chatpata meal. where you want to play with colour, have bhaang, thandai, drink and dance and eat. So the menu on the day of the Holi is  always something that you can gobble down without having to sit and eat formally. You can eat while playing with colors.
I am posting a very spicy treat, which will make an apt dish for the festival of Holi...
Down the memory lane, I used to have this chaat at the most famous Chaat Vendor in Lucknow known as King Of Chaat. Its the only place where you get this healthy and tasty Chaat.

Palak Ki Chaat

Ingredients:
200 gms Spinach Leaves
4tbsp Gram Flour (Besan)
1tbsp Cumin Powder
1tsp Cumin Seeds
1tbsp Coriander Powder
1tbsp Mango Powder (Amchur)
1tbsp Red chilly Powder
2 Green Chilies
1tsp Ginger Paste
Water to make the paste
Oil to Fry

Serving the chaat:
3tbsp Curd
1tbsp Sugar
Water
Tamarind Chutney
Mixture of assorted Spices (Red chilly Powder + Cumin Powder + Coriander Powder + Mango Powder)

Procedure:

• Separate the spinach from the stems.
• Wash them nicely.
• Cut the leaf into 2 half if the leaf too long.
• Now in a bowl, add in besan + salt + cumin powder + coriander powder + amchur + red chilly powder + cumin seeds + green chilies + ginger paste.
• Add in enough water and mix well so that no lumps are made.
• The batter should be of a flowing consistency but not very thin like you make for pakodas.
• Heat Oil in a kadahi.
• Dip each of the spinach leaf into the beasn batter and fry them till crispy.
• Drain from oil,
• Keep it on a tissue paper to remove the excess oil.
• You can serve these pakodas alongwith kectchup and green chutney.

Plating of the dish to serve as a Chaat:

• Take a plate, place the fried pakaodas on the plate.
• Now pour in curd over it.
• Add in tamarind chutney over it.
• Sprinkle the assorted masala mixture over it.
• Serve and enjoy the Holi!!!

Palak Paneer

Paneer is a hot favourite of family. Be it in any form. Every week one new recipe of paneer I cook for my family. This one I generally make in Winters. Paneer cooked in Spinach Gravy with lots of butter. This one is very popular with the North Indians and forms a integral part of the Punjabi Cuisines.

Ingredients:
500gms Spinach (Palak)
250 gms Paneer (cubed)
1 large onion(chopped)
5 garlic cloves
10gms ginger
2 green chillies
3 medium sized potatoes
1 tsp cumin powder
1 tsp garam masala powder
1 tsp coriander powder
Salt to taste
2 tbsp white butter
1 tsp cumin seeds
Water

Procedure:

Palak Paneer

• Pressure cook the spinach with garlic+green chillies+ ginger + 1 tomato.
• Cook for ten minutes.
• After the spinach is cooked, remove from the stove.
• After it cools down, take a blender, blend the mixture.
• Now take a pan, put in the white butter, add on the cumin seeds.
• Now the chopped onions, saute it till it changes color.
• Now add in the remaining chopped tomatoes.
• Add salt + cumin powder + coriander powder + garam masla powder.
• Cook for 10 minutes, when tomatoes starts leaving oil.
• Now add in the spinach mixture. Cook it for 15 minutes on low heat.
• In the meanwhile, cube the paneer and fry them in oil.
• Keep it aside on a tissue paper to remove the excessive oil.
• Now add the paneer cubes in the spinach mixture.
• Cook all this for next 10 minutes. 
• Add in little water, if the consistency gets thickened.
• Put in little white butter and coriander leaves before serving.
• Serve hot