Shaam-Savera Palak Kofta


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Kofta is a rich dumpling that is cooked in a gravy. There are many varieties of koftas, some of which are really rich and heavy, which find the pride of place in any wedding or celebration meal, especially in north India..

The recipe of Shaam-Savera Palak Kofta is as unique as its name suggests and is both a treat to the eyes and the palate with its striking colors.

As its name suggests, the shaam-savera palak kofta has two shades. The dark outer covering of palak symbolizes shaam or evening and the white stuffing of paneer symbolizes savera which means morning. And when this kofta is served in a reddish-orange gravy, it looks dazzling. The, reddish orange colour symbolizes the rising sun.

This is a very tasty but healthy recipe and not at all heavy, despite its rich presentation. The recipe might seem lengthy but is very simple and easy. To make it easier, I have divided it into four parts.

  1. Prepare the outer covering.
  2. Prepare the stuffing.
  3. Shape the koftas and fry.
  4. Make the gravy, assemble, and serve.

Ingredients for 10 – 12 koftas:

  • Palak (spinach)   – 1 bunch
  • Boiled potato     – 3 medium
  • Bread crumbs     – ¾ tea cup
  • Red chilli powder- ¼ tsp
  • Salt to taste .
  • Oil for deep frying .

Preparation:

  • Clean, trim and rinse palak well..
  • Blanch the palak in boiling water for 3-4 minutes .
  • Drain the water and keep in a colander until it cools.
  • Squeeze all the water from the palak.
  • Grate or mash boiled potatoes.

Method:

  • Take the palak,, grated potatoes and bread crumbs in a plate.
  • Add salt and chilli powder.
  • Combine all the ingredients and divide it into equal portions and make lemon-sized balls.

Ingredients for stuffing:

  • Crumbled paneer   – 4 tbsp
  • Cashewnut (kaju)  – 2-3
  • Raisins (kishmish)- 10-15
  • Powdered sugar    – ¼ tsp
  • Salt to taste .

Method:

  • Chop kaju into small pieces .
  • Take paneer in a plate, add kaju, kishmish, powdered sugar and sprinkle a little salt.
  • Mix well, divide it into equal portions and make marble-sized balls.

Shaping and frying the kofta:

  • Take a palak ball, flatten it and stuff the paneer ball into it. Shape it into a smooth round ball.
  • Heat sufficient oil in kadhai and fry 3- 4 koftas at a time on medium hot oil until golden in colour.
  • Drain the koftas on absorbent paper.

Ingredients for gravy:

  • Tomatoes                                – 3 medium
  • Kaju                                         – 8 to 10
  • Poppy seeds (khus khus)        – 1 tsp
  • Green chilli                              – 1 or 2
  • Ginger                                      – ¼” piece
  • Fresh cream                             – 1 tbsp
  • Oil                                            – 1 tbsp
  • Jeera                                         – ½ tsp
  • Hing                                         – 1/8 tsp
  • Haldi powder                           – ¼ tsp
  • Red chilli powder                     – 1 tsp
  • Dhania powder                        – 1 tbsp
  • Garam masala powder             – 1/4 tsp
  • Tej patta (Bay leaf)                   – 1
  • Black cardamom (badi elaichi) -1
  • Cinnamon (dalchini)               – ½” piece
  • Milk                                          – 1+ ½ teacup
  • Salt to taste .

Method:

  • Grind tomatoes, poppy seeds, kaju and ginger into a smooth paste.
  • Heat oil in a pan, add jeera and when it sizzles, add tej patta, badi elaichi, dalchini, green chilli and hing stir it.
  • Now add the tomato paste, haldi, dhania powder, red chilli powder and salt. Fry on low heat till the oil separates.
  • Now add water or milk (I used milk, as the gravy is very creamy with milk ) as required.
  • The consistency of gravy should not be watery, it should be medium thick.
  • Bring gravy to boil, add garam masala and switch off the flame.

Serving idea:

  • Pour hot gravy into the serving bowl, cut kofta into half and place carefully in the gravy.
  • Drizzle fresh cream and serve it immediately with your favourite roti.

Shaam savera palak kofta is a perfect accompaniment with paratha, phulka, naan and tandoori roti.

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