Name: Shaam Savera
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ cup (70 grams) grated paneer (pressed fresh cheese); ¼ cup (25 grams) besan (chickpea/gram flour); ½ cup (100 ml) heavy cream; 1 tablespoon honey; 2 teaspoons ground roasted kasoori methi (dried fenugreek leaves); 1 cup (240 grams) butter; 1¾ teaspoons table salt; 18 large tomatoes, roughly chopped; 2½ teaspoons deghi mirch (red chile) powder; 20 cloves garlic, roughly chopped; ½ blade mace; ⅛ teaspoon ground green cardamom; ¼ cup (30 grams) cornstarch; ¼ teaspoon ground turmeric; 1⅛ teaspoons table salt; 10 to 12 cloves garlic, finely chopped; 1 teaspoon cumin seeds; 6 or 7 green chiles, stemmed and minced; 2 tablespoons plus 1 quart (800 ml) vegetable oil; 5 medium bunches fresh spinach, trimmed; 12 green cardamom pods; 2 tablespoons vegetable oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Shaam savera is my best-known signature dish and one of my first creations on national TV. I had not planned to make this on the day of the shoot, but creativity took over and this is what I came up with!

Ingredients

For the koftas

5 medium bunches fresh spinach, trimmed
2 tablespoons plus 1 quar

Method

Make the koftas: Wash the spinach leaves under running water.
Place a nonstick saucepan over medium heat, add 8 cups (1.6 liters) water, and bring to a boil. Add the spinach and blanch for 2 to 3 minutes. Drain in a colander and refresh under cold water. Squeeze