Showing posts with label gravy. Show all posts
Showing posts with label gravy. Show all posts

Sunday, March 16, 2014

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


Friday, August 23, 2013

Kurukuri Bhindi with Rich Cashew Gravy

I tasted this kind of Bhindi for the first time in Pune, Maharashtra. I came to know tat this is some speciality in the restaurants of Pune.
I got bored of making the regular bhindi so tested this one at home. Its different. The crispiness of the ladyfinger when it blends with the smooth and tangy tomato and cashew nut gravy gives a very rich taste.
Kurkuri Bhindi with rich Cashew Gravy




Ingredients
250gms Ladyfinger (Bhindi)

For frying the Ladyfinger
2tbsp Gramflour (besan)
Salt to taste
1tsp Red Chilly Powder
1tsp Mango Powder (Amchur)

For the Gravy

3 medium sized onions
2 medium sized tomatoes
2 green chillies
1 tbsp ginger and garlic paste
12-15 Cashew nut
Milk to soak the cashews
2 tbsp Fresh Cream
Salt to taste
1 tsp Turmeric Powder
1 tsp Red Chilly Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Cumin seeds
2 Whole Red Chilies
Fresh Coriander Leaves
1 cup water (or as you want the consistency of the gravy to be)
1 tbsp Ghee

Procedure:
For Frying the Bhindi:

  • Cut the bhindis lengthwise.
  • Sprinkle besan + salt + amchur + red chilly powder. Mix it well.
  • Heat oil for frying
  • Deep fry the bhindis till its crispy.
  • Remove on towel paper.
For the gravy:
  • Soak the cashew nuts in milk.
  • Peal the onions, finely chop them.
  • Heat ghee in a kadahi, add in the cumin seeds + whole red chillies. when they stop cluttering add in the chopped onion + green chillies + ginger and garlic paste.
  • Mix them well, let it cook on low heat till the onion turns pink.
  • Then add the tomato puree. 
  • Add in salt + turmeric powder + cumin powder + coriander powder + red chilly powder.
  • Mix all this well. Cover the lid so that the tomatoes are cooked properly stirring continuously.
  • When the mixture is cooked. Switch off the gas stove.
  • Let it cool.
  • Then put the mixture into the blender to make it a fine paste.
  • Again in the same kadahi, add in 1 tsp ghee again then add in the cooked onion tomato paste + the cashew paste.
  • Mix it well. let this mixture cook for 10 minutes.
  • Then add in fresh cream and 1cup water. 
  • Add in the coriander leaves.
  • Close the lid let it simmer on low heat for another 5-8 minutes.
  • Put the gravy in the bowl.
  • Top it wid the fried crispy bhindi.
  • Serve hot with Chapatis.
Kurkuri Bhindi with rich Cashew Gravy