Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sham savera in makhani gravy. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Sham savera in makhani gravy is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Sham savera in makhani gravy is something which I have loved my entire life.
.kofta curry with detailed photo and video recipe. a simple and healthy palak based north indian cuisine gravy recipe prepared with spinach and paneer balls. the recipe has a strong similarities to the popular punjabi cuisine malai kofta recipe with same gravy but with different ingredients for kofta balls. Punjabi makhani gravy is a reddish tomato-based gravy commonly used in North Indian cuisines. Make use of fresh, red ripe tomatoes to get a naturally bright red colored makhani gravy.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sham savera in makhani gravy using 17 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Sham savera in makhani gravy:
- Prepare Kofta ingredients :
- Get 1 cup Spinach
- Prepare 100 grams Crushed cottage cheese
- Prepare 1 pinch Green cardamom powder
- Prepare 2 tablespoons Gram flour
- Make ready 1/2 teaspoon Cumin seeds
- Make ready To taste Salt and green chilli according
- Get As needed Oil for frying
- Get Makhani gravy ingredients:
- Take 1 cup tomato roughly chopped
- Get 1/2 cup onions roughly chopped
- Make ready 1 teaspoon Ginger garlic paste
- Take 2 tablespoons Butter
- Take 1 tablespoon Cream
- Prepare To taste Salt and chilli according
- Take 1/3 teaspoon Turmeric powder
- Prepare 1 teaspoon Paneer masala
And believe me, it's the easiest and quickest gravy recipe. I made this gravy in the traditional pressure cooker which makes life Makhani Gravy is ready. If you want to store this, let it cool completely and place it into an airtight container. Thanks Makhani Gravy for the delicious Biriyani.
Instructions to make Sham savera in makhani gravy:
- Wash the spinach leaves and blanch them in eight cups of boiling water for two to three minutes. Drain and refresh under cold water. Squeeze out the excess water and cool.Transfer into a deep bowl.
- In another bowl mash the paneer with a little salt and a pinch of green cardamom powder. Divide into equal portions and roll into balls.
- Heat two tablespoons oil in a non stick pan, add the cumin seeds, garlic and green chillies and saute. Add the gram flour and continue to saute for one to two minutes.
- Add the spinach and salt saute, stirring continuously, until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into equal portions.
- Heat the oil in a deep nonstick pan. Take each spinach portion, flatten it on your palm and place a paneer ball in the center. Gather the edges and shape into a ball.
- Gently slide in the stuffed spinach balls, two at a time, and deep fry on low heat for two to three minutes or till golden brown. Drain on absorbent paper.
- Heat butter in a pan. Puree the onions and tomatoes till smooth. Saute puree in butter till fat releases. Add ginger garlic paste and saute again. Add all spices and cardamom.
- Add the cream and cook for two minutes more. Gravy is ready.
- Pour the makhni gravy into a serving bowl, halve the koftas and place on the gravy and serve immediately with naan, rice or paratha.
The contribution of Food Cravers would not have been possible without your support. Vegetable makhani or vegetable makhanwala is a very rich gravy with mixed vegetables cashew, onion tomato and cream based. So I was generous with butter as it is supposed to be in makhani gravies. I partially adapted the recipe from Sanjeev Kapoor's video and made it for my convenience. See more ideas about Indian food recipes, Cooking recipes, Recipes. nisha save makhani gravy.
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