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Sham- Savera- Stuffed Palak Koftas

Sham- Savera- Stuffed Palak Koftas

Cooking Time

Preparation Time : 15

Cook Time : 30

Total Time : 45


Serves 4

  • fresh palak or 1 cup boiled palak 2 cups

  • grated paneer 1/2 cups

  • roasted jeera powder 1 tbsp

  • besan 4 tbsp

  • Salt 1 pinch

  • crushed garlic 1 tbsp

  • chopped green chilli 1 tbsp

  • cornflour 2 tbsp

  • Oil 1 tsp

  • For gravy : jeera 1/2 tbsp

  • medium onion chopped 1 nos

  • ginger-garlic paste 1 tbsp

  • cashew nuts 7-8 nos

  • tomatoes chopped 2 nos

  • coriander powder 1 tbsp

  • jeera powder 1/2 tbsp

  • red chilli powder 1/2 tbsp

  • kasuri methi 1/2 tbsp

  • Oil 1 tsp

  • Salt 1 pinch

  • Garam massala 1 pinch


  • 01

    For koftas : I have used boiled palak for koftas. Boil palak and strain excess water from it. Heat 1 tbs oil in a pan. Add crushed garlic, green chilies. Add gram flour till you get nice aroma. And colour turns Light brown

  • 02

    Now add palak to it. Add jeera powder and salt. Cook till mixture becomes dry. If u feel palak looks loose, add more besan to it.

  • 03

    Transfer the mix in a bowl. Let it cool down completely. You can also refrigerate it for 30 min.

  • 04

    For stuffing : In a bowl add grated paneer, green chilies, jeera powder, salt. Mix well and keep aside.

  • 05

    Make round shape balls from both palak and paneer mixture.

  • 06

    Take one palak ball, flatten it to round puri using hand. Place paneer ball in center. Cover it from sides. Seal it and give it a round shape of kofta. In a plate take cornflour and roll the kofta in it.

  • 07

    Make all kofta in similar way. You can deep fry or shallow fry koftas or even cook them in appe pan. I have used deep fried koftas.

  • 08

    While frying keep turning koftas gently so that it is evenly cooked from all sides. Transfer them to plate.

  • 09

    For gravy : Heat oil in a pan. Add jeera, chopped onion, ginger-garlic paste. Saute till it turns Light brown. Add green chilies.

  • 10

    Add cashew nuts. Saute them. Now add finely chopped tomatoes and salt. Cook till tomatoes are soft.

  • 11

    Switch off the gas. Let the mixture cool. Grind it into smooth paste.

  • 12

    In a same pan add 1 tbs oil. Add prepared paste, red chilli powder, coriander powder, jeera powder, garam massala.

  • 13

    Cook it until it starts leaving oil. Add water to it. Adjust the gravy thickness as per your need. Cook until you get desired thickness of gravy.

  • 14

    Adjust salt and spices. Add kasuri methi and mix well. Turn off your gravy is ready.

  • 15

    While serving cut the kofta in two halves. In a bowl add hot simmering gravy and place kofta over it. Serve with chapati, nan, or paratha.



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