Shaam Savera in Airfryer || Tricolor

" Shaam Savera " is a signature recipe of Chef Sanjeev Kapoor.

Its very interesting recipe as it sounds. In this recipe Paneer hides in the shades of Spinach and sink in the Tomato and Cashew Gravy.


This dish also a sign of Tricolor , since it has three colors.

Paneer, palak (Spinach) and Tomato are main three ingredients of this recipe.

                    

Traditional recipe
https://indiantummy.blogspot.com/search?q=shaam+savera



Here I am giving No onion/No Garlic version of this recipe. Enjoy this recipe with Naan/Chapati/Stuffed Parantha.

 #Airfryer recipe

#NoCornStrach #Nomaida #Nobakingpowder #No Baking Soda

I hope you will like it. Share with your friends and family and give us Your comments.

Ingredients 


For Koftas
Outer layer

Spinach 300 gm/ 10 oz
1/4 tsp salt
1/4 tsp red chili powder
1/4 tsp salt

iced water/cold water (It will help to preserve green color of Spinach)

Inner Layer 

1 cup grated Paneer
A pinch of salt
Some raisins for stuffing (optional)

Oil for frying Koftas

For Curry

2-3 Medium size Tomatoes
6-8 cashews
1 -2 green chili
A small piece of ginger
salt to taste
1/4 cup of cream or as needed
1/2 tsp Kashmiri red chili powder

1 tsp Roasted garam masala powder
1 small cinnamon Stick
1 bay leaf
2-3 long (cloves)
1/4 tsp cumin seed
1/8 tsp Coriander seeds


2 tbsp oil
1 1/2 tsp sugar/honey or as needed

1-2 cups of water or as needed

Method 



Spinach Koftas (Stuffed from paneer)

For Outer Layer

Blanching Process 

Wash Spinach in water to get rid of dirt.
Boiled the water, Add spinach for 2 minutes. Turn off the gas.
Then Keep the Spinach in cold water (Ice water)
Cold water help to retain green color of Spinach
Now Squeeze Spinach as much as you can do. This step is very important, If spinach have water then it will be very difficult to make koftas.

You can use muslin cloth, or just press between ur palm. After Squeezing ,
Blend Spinach in blender(without water) or just do finely chopped.
Heat a Pan, add Spinach and stir it on high gas for 2 minutes or until it become dry.

Add red chili powder and salt and mix well. Turn off the gas.


Keep it aside for cool down.

For Inner layer


In a bowl, add grated paneer, and pinch of salt. Knead paneer for 2-3 minutes or until it become smooth.
Divide the paneer  into small ball or which can be fit into Spinach balls.
Grease your palm with oil .Now take one paneer ball, flatten it and put one-2 raisins and wrap from all the side . and make round ball.
Lets Ready all paneer balls.
Now Divide the Spinach mixture into small parts.
Grease your palm (it will help you to make smooth ball)

Now take one spinach ball , flatten it and put one paneer ball and wrap from all the side and make round ball. (Wrap carefully, stuffing should not come outside).
Repeat the process with other balls.
Now Koftas are ready.
                                     

Airfryer Time

Preheat Airfryer at 180 C for 2 minutes.
Add Koftas and reduce time to 160 c for 5 minutes.
Flip the koftas
Then Keep it again for 5 mins at 160 C.

After 5 minutes, set temperature at 180 C for 3-5 minutes.

Koftas are ready.
Let it cool down and then Cut into two parts.

Gravy time :- 


Heat one tablespoon oil in a pan.
Add Cinnamon Stick, cloves, coriander seeds, cumin seeds, bay leaf stir it for few seconds.

Add chopped Tomatoes, cashews and 1 chopped green chili and 1/2 tsp ginger paste.
and cooked til they turn tender Add 1/2 cup water . it will take around 6-8 minutes. Keep stirring in between .
Turn off the gas and let the mixture cool down.


Add this mixture into a blender and make a smooth  puree, you can add some water as needed to make smooth puree.

Heat oil in pan. Add puree and 1/2 cup of water and mix well.. cook it for 6-8 minutes on medium gas.
Then Add salt , Sugar and mix well. Cook it for 3-4 minutes 

Add 1/4 cup cream and mix well. cook it for 1-2 minutes and turn off the gas cover it with the lid.



now we have koftas and curry.


Do not boil  koftas in the gravy as they are liable to break .

First take some curry into serving dish and then add koftas.

garnish with cream.

Serve hot with naan or chapati or parantha.

Here are some more important Tips which may be need to make this yummy recipe.

1) Spinach should be squeezed properly. if Spinach has water then koftas won't make good. and you have to add binding agent that will be koftas make hard. (I have experienced of this fault )

2) Don't cook koftas in curry, since koftas are very soft so they can be break while cooking.

3) Adjust spices a s per taste.

Spinach Koftas recipe
http://indiantummy.blogspot.com/2015/10/stuffed-spinach-kofta-in-cashew-tomato.html


For Deep fry recipe (Traditional recipe)
https://indiantummy.blogspot.com/2018/04/shaam-savera-no-onion-no-garlic.html

For more Airfryer Recipes https://www.facebook.com/VegetarianAirfryer/


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https://www.facebook.com/IndianTummy/


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Stuffed Paneer Kofta in cashew Tomato Gravy

Paneer Kofta is very rich , creamy and delicious dish. It goes well with chapati, naan , poori and parantha .


                             




Ingredients:-
For koftas
1 cup grated Paneer
A pinch of salt
11/2 tbsp Corn Starch

Stuffing
3-4 cashews finely chopped
3-4 raisins finely chopped
1/4 tsp sugar
1/4 tsp salt
1/4 tsp red chilli powder (or black pepper)


For curry
3/4 cup Kaju  (cashew)
2 tbsp Poppy seeds (khas-khas)
2 tomatoes
1-2 green chilli
A small piece of ginger
1 cup milk
1 cup water
1 tbsp salt (or as per taste)
1 tbsp sugar
1 tsp garam masala powder
2 tbsp oil
A pinch of cardamom powder

 Oil to fry koftas


Method:-

Stuffing :- Mix all ingredients of stuffing in a bowl.


Koftas :-

Take  a bowl . Add grated paneer , cornstarch and salt . Mix well and knead the mixture for 3-4 minutes or until dough become smooth .

Divide the dough into equal parts and give each part a round shape of ball.
Take one ball and flatten it in the center and put 1/2 tsp stuffing (stuffing should be like 2-3 pieces of cashew, rasins and little coconut and cardamom powder should be in each and every koftas) and carefully wrap from all the side and make round ball.( Wrap properly otherwise stuffing can come out while frying).
Repeat the process with other balls and make koftas.

 

 

 

 


Heat the oil in a wok or kadai or pan for deep fry the koftas.
Put the koftas in the oil , and fry for 4-5 minutes on medium gas or until koftas become brown in color.
Remember while frying, gas should be on medium gas and oil should not be very hot.

Koftas are ready ; keep aside them.


Gravy 

Soaked the cashew for 1 hr in 1 cup water .


We can use the poppy seeds (your choice) in two ways.
1) Soak poppy seeds in water for two hours .
then blend in a blender with little water then add in the cashew paste.

2) Grind the poppy seed in a grinder then add in the cashew paste (No need to soak in the water)

Blend the cashew with 1/2 cup milk in a blender.
Add grinded or blended poppy paste in cahew paste and again blend for few seconds.

Make the tomato puree . Mix tomato, green chili and ginger together and blend.

Heat oil in a pan.
Add cashew paste  and stir for 7-8 minutes on medium gas continuously.
Add tomato puree and stir for 4-5 minutes more continuously on medium gas.
Add milk and water. Mix well. Stir for 5-6 minutes on medium gas.
Add salt and sugar. Stir for more 1-2 minutes.  Add Garam Masala powder and cardamom powder. Stir for few seconds. Turn off the gas.

Curry is ready.
Serve Kofta with curry. (When you are going to serve only then add koftas in gravy, otherwise koftas will break because paneer kofta is very soft)

Paneer Kofta with cashew tomato gravy is ready.



Tips :-

1) Koftas should be cook on medium gas otherwise it will burn from outside and uncook from inside.
2) While frying koftas , first thing when your oil is hot then drop little ball of paneer dough and see that it is frying well or not . if it is spreading that means dough is not ready to fry. Then you can add little more corn starch and check it again. But dont add more corn starch other wise it will become hard.

3) In gravy , you can add onion also. Make the onion , green chili and ginger paste.
heat oil in  a pan . Add onion paste and stir for 3-4 minutes then add cashew paste and then do it as above manner.

4) We can make any gravy with onion or without onion. But if we are using onion then we have to stir onion firstly, then we will add other things.

5) Quantity of water and milk can adjust as per thickness of gravy.