SHAAM SAVERA (Cottage cheese- spinach balls in velvety cashew gravy)

If cooking up a storm had a face, it would be this dish! But all the hard work was worth it. It tastes so good. The softness of paneer (cottage cheese) wrapped in spinach shell along with the velvety gravy (sauce) is a perfect combo!

This cashew gravy is my favorite recipe which tastes the same as blanched or pealed tomatoes but actually its much simpler and quicker. The secret is in the recipe⬇️

Ingredients:

Spinach- 400 gm

Paneer (cottage cheese)- 200 gm

Oil- 3 tbsp

Cumin seeds- 2 tsp

Onion- 1 cup (sliced)

Tomato- 2 cups (roughly diced)

Ginger- 1 inch (roughly chopped)

Garlic paste- 1.5 tsp

Water- 1 cup

Cashews- 10

Chilli powder- 1.5 tsp

Turmeric powder- 1 tsp

Coriander powder- 1.5 tsp

Salt- to taste

Cumin powder- 1.5 tsp

Garam masala powder- 1 tsp

Milk- 1/4 cup (alternative- heavy cream- 1 tbsp)

Honey- 1.5 tsp

Oil- for frying kofta

Spinach shell Method:

1. Blanch spinach (In a saucepn, soak spinach for 30 sec in boiling water and immediately add to ice cold water) strain after 30 sec.

2. Grind the blanched spinach into fine paste and strain it with a thick strainer (use the leftover spinach later for making parathas)

3. Heat 1 tbsp oil in a non-stick pan and add strained spinach to it.

4. Add 1.5 tsp salt and 1.5 tsp cumin powder

5. Cook until all the water evaporates and the mixture resembles a dough.

6. Turn off the stove and let it cool

7. Add 1 tbsp corn starch to the mixture and mix well

Paneer filling:

1. Grate paneer in a plate.

2. Add 1.5 tsp salt and 1 tsp red chilli powder

3. Mash it well with hand until paneer turns soft. Add 1 tsp of water to keep mixture moist if paneer is dry.

4. Make medium sized balls.

Kofta balls:

1. Grease your palm with oil and take a little bit of prepared spinach mixture and flatten it.

2. Take a paneer ball and place it in center and cover it completely with spinach

3. Now roll the complete ball in corn starch and deep fry for 2-3 min

4. Let it cool a bit and then cut in half.

Gravy method:

1. Heat 1 tbsp oil in a pan.

2. Add cumin seeds, cashews, ginger, onion and tomato

3. Saute for 2 min

4. Add 1 cup water

5. Cover and cook on medium flame until tomatoes turn mushy

6. Take off heat and cool a bit

7. Add to a mixer grinder and PULSE (do not grind directly as the mixture will spurt out due to steam) start with pulsing. Blend smooth

8. Now heat 1 tbsp oil in a pan and strain the mixture with a thick strainer. Let it cook for 2-3 min and thicken.

9. Add salt, red chilli, turmeric and coriander powders and cook for 5 min.

10. Add garam masala powder

11. Add milk or fresh cream and honey, stir and turn off flame after 2 min. Gravy is ready!

Serve in a flat dish. Pour gravy and place the kofta on top. Since kofta is very soft from inside, do not dip in curry for too long before serving! Enjoy :)