Sham- Savera- Stuffed Palak Koftas

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Sham- Savera- Stuffed Palak Koftas


Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min


Serves : 4
  • 2 cups fresh palak or 1 cup boiled palak

  • 1/2 cups grated paneer

  • 1 tbsp roasted jeera powder

  • 4 tbsp besan

  • 1 pinch salt

  • 1 tbsp crushed garlic

  • 1 tbsp chopped green chilli

  • 2 tbsp cornflour

  • 1 tsp oil

  • 1/2 tbsp for gravy : jeera

  • 1 nos medium onion chopped

  • 1 tbsp ginger-garlic paste

  • 7-8 nos cashew nuts

  • 2 nos tomatoes chopped

  • 1 tbsp coriander powder

  • 1/2 tbsp jeera powder

  • 1/2 tbsp red chilli powder

  • 1/2 tbsp kasuri methi

  • 1 tsp oil

  • 1 pinch salt

  • 1 pinch garam massala


  • 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
  • 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.
  • Transfer the mix in a bowl. Let it cool down completely. You can also refrigerate it for 30 min.
  • For stuffing : In a bowl add grated paneer, green chilies, jeera powder, salt. Mix well and keep aside.
  • Make round shape balls from both palak and paneer mixture.
  • 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.
  • 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.
  • While frying keep turning koftas gently so that it is evenly cooked from all sides. Transfer them to plate.
  • For gravy : Heat oil in a pan. Add jeera, chopped onion, ginger-garlic paste. Saute till it turns Light brown. Add green chilies.
  • Add cashew nuts. Saute them. Now add finely chopped tomatoes and salt. Cook till tomatoes are soft.
  • Switch off the gas. Let the mixture cool. Grind it into smooth paste.
  • In a same pan add 1 tbs oil. Add prepared paste, red chilli powder, coriander powder, jeera powder, garam massala.
  • 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.
  • Adjust salt and spices. Add kasuri methi and mix well. Turn off your gravy is ready.
  • 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.