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Deep fried Kofta shaam savera in makhani gravy
Deep fried Kofta shaam savera in makhani gravy

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We hope you got benefit from reading it, now let’s go back to deep fried kofta shaam savera in makhani gravy recipe. You can cook deep fried kofta shaam savera in makhani gravy using 27 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to make Deep fried Kofta shaam savera in makhani gravy:
  1. Prepare For kofta
  2. Provide 4 medium sized potatoes(boiled)
  3. Provide 250 gms paneer
  4. Provide 1/2 cup peas
  5. Use 1 cup boiled spinach
  6. Provide 1 medium onion
  7. You need 1 cup bread crumbs
  8. Get to taste Salt
  9. Prepare 2 tsp Black pepper
  10. Prepare 1 tsp coriander powder
  11. Provide 1 tsp red chillie powder
  12. Take 1 tsp garam masala
  13. Get 1/2 cup grated mozzarella cheese
  14. You need For gravy
  15. Take 2 medium sized onions
  16. Use 4-5 tomatoes
  17. Take 4-5 cloves
  18. Take 1 small piece dalchini
  19. Use to taste Salt
  20. Provide 1 tsp red chilli powder
  21. Prepare 1 cup water
  22. You need 7-8 cashews
  23. Prepare 1 tsp sugar
  24. Provide 1 tbsp ghee
  25. Prepare 1 tsp turmeric powder
  26. Use 1 tsp Fresh cream (for garnish)
  27. Provide 2 tsp powdered Kasuri meethi
Steps to make Deep fried Kofta shaam savera in makhani gravy:
  1. To prepare kofta mix, in a pan put a tsp of ghee and sauté onions (finely chopped).To this add peas and sauté. Finally add the boiled spinach to it to let the moisture escape.Let this to cool.
  2. In a separate bowl mash the boiled potatoes.To this add half the quantity of paneer and mix well adding all the dry spices.
  3. Once the spinach mixture cools down purée it in a blender. Remember do not add any water while blending.
  4. Add the blended mixture to the potato mixture and mix all together using your hand.
  5. To this add bread crumbs as required. Kofta mixture is ready.
  6. Now in a separate plate mix mozzarella cheese and the remaining paneer with some salt and pepper to make the filling.
  7. Finally roll balls out of the spinach mixture adding the filling inside it. Refrigerate the balls for 15-20 min before frying.
  8. Meanwhile prepare the makhani gravy. In a kadai put some ghee and add roughly chopped onions,tomatoes, garlic and cashews along with dalchini and cloves and let them cook till they turn mushy. Switch off the flame add let it cool.
  9. Grind the cooled material into a fine paste by adding water to it and then strain the Gravy.
  10. Now into the same kadai add a spoon of ghee and add red chilli and turmeric powder to it. Once they cook add the gravy.
  11. Cook the gravy for some time and then adjust the consistency as required by adding water to it. It should neither be too thick nor too runny. Add kasuri meethi.
  12. Deep fry the koftas in hot oil till they turn dark brown. If needed coat the koftas with bread crumbs. I did so as the potatoes were a bit sticky but it is purely optional.
  13. To plate cut the koftas fom the middle to give a theatrical effect of day and night (sham - savera). Pour the gravy in a serving platter and place koftas on it. Garnish with some fresh cream.
  14. Serve hot with roti naan of your choice.

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