SHAAM SAVERA

Prep Time : 15 mins
Cooking Time : 45 mins
Serve : 6

INGREDIENTS
For kofta
Spinach leaves  -  500 gms
Roasted gram flour  -  2 tbsp
Corn flour  -  2 tbsp
Paneer  -  1 cup
Salt  - to taste
Oil -  1 tbsp
Oil  -  for frying
For tomato gravy
Tomato puree  -  4 tomatoes
Sugar  - 1/2 tsp
Salt  - to taste
Kashmiri red chilly powder  - 1 tsp
Coriander powder - 1 tsp
Turmeric powder  -  1/2 tsp
Red chilly powder  -  1 tsp
Cumin seeds  - 1 tsp
Cloves  - 2 - 3
Ginger garlic paste  1 tsp
Kashuri methi  - 1 tbsp
Milk  - 1 cup
Butter  -  3 tbsp

METHOD
Wash and chop spinach leaves.
Blanch spinach / palak in a salted water for 2 mins. and drain it.
Heat one tbsp oil in a pan.
Add spinach and cook until water absorb it ,add salt and roasted gram flour and mix well.
Grate the paneer and salt and make a ball.
Flatten the spinach mixture and stuff the paneer balls very well,and coat with corn flour
Heat enough oil in a pan and deep fry the kofta two at a time.
Now we make the gravy
Heat butter in a pan
Add ginger garlic paste and saute for one mins
Add sliced tomato and cook for 4 - 5 mins
Turn off the flame.
Once the tomato mixture cooled make a paste.
Heat butter in a pan.,add tomato paste,kasuri methi,kashmiri red chilly powder and all spices and cook for 5 - 6 mins.
Add milk and half cup of water
Once boiled turn off the flame.
Before serving  cut the kofta into two pieces and place in the hot gravy