Shyam Savera

  • View
    133
  • Difficulty
    Easy
  • Regional
    Select
  • Festive
    Select
  • Method
    Select
Recipe By:

Harsha Kundnani.

Ingredients:

  • 1tbsp Oil
  • 1tbsp Ginger Garlic Paste
  • 1tbsp Green Chili Paste
  • 1tsp Zeera
  • 1 Cup Spinach Puree
  • Salt to Taste
  • Black Pepper Powder (A Pinch)
  • 1tbsp Roasted Zeera Powder
  • 1tbsp Coriander Powder 
  • 1/2 Cup of Cashewnut Powder
  • 1/2 Cup Besan
  • 1/2 cup paneer grated
  • 1tbsp amchur powder
  • 1tsp cardamom powder
  • 1tbsp corn flour
  • Oil for deep fry

Method:-

  • Take a non-stick pan add oil, than ginger garlic paste & green chili paste, sauté it for 1 minute than add 1tsp jeera,1cup spinach puree,salt,black pepper, roasted zeera, coriander powder than give it a proper mix. Sauté it for a while then add cashew nut powder and besan, stir continuously to avoid lumps and cool down properly.
  • Take separate bowl add grated paneer, salt to taste, pinch of black pepper powder, amchur powder, cardamom powder and cornflour then mix and knead together.
  • Take a spoonful batter and shape into small roundels
  • Take spoonful spinach batter on your palm & flatten it, place paneer rondels in centre &cover with spinach batter, round into ball again, lightly coated with refined flour and fry on medium heat until golden brownIngredients(For Gravy):
    • 1tsp butter
    • 1tsp oil
    • 1 Bay leaf
    • 1tsp jeera
    • 2 Green cardamom
    • 1medium size onion
    • 1/2inch ginger
    • 3-4 cloves garlic
    • 2 Kashmiri red chilly
    • 1/4 cup cashew nuts
    • 3-4 medium tomatoes
    • Salt to taste 
    • 1tsp coriander powder
    • 1tsp red chili powder
    • 1/2 tsp garam masala
    • 1tsp kasuri methi
    • 1tsp honey
    • 2tsb fresh cream
    • 200ml water

    Method:-

    • Take a pan add butter, jeer , onion sliced cutting, ginger, garlic, Kashmir red chilli, cashew nuts , tomatoes  and sauté for a minute then add salt as per taste, coriander powder , red chili powder, and mix well than add water, Cover and cook for 5 to 6 minutes, Cool down grind well. Now for additional tadka add butter or oil into the pan add bay leaf, green cardamom, Strain and add the gravy, Cook 4 to 5 mnts Water as required Bring to a boil, Lower the flame then add garam masala, kasuri methi, honey and fresh cream. Cook for a while. Ready to serve.

YOU MAY ALSO LIKE

Product Enquiry