Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, shaam savera. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Shaam Savera or Dusk & Dawn, as loosely translated in English, is a signature creation of the world renowned Indian Chef Sanjeev Kapoor. Shaam Savera is a s interesting a recipe as it sounds. The paneer pikes play hide and seek in the spinach puree based gravy and is typically paired with naan as side dish.

Shaam savera is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Shaam savera is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook shaam savera using 38 ingredients and 24 steps. Here is how you can achieve it.

The ingredients needed to make Shaam savera:

1. Take for Spinach–
2. Get 1 cup boiled spinach puree
3. Prepare 1/2 cup Gram flour(Chana flour)
4. Take 1 tbsp oil
5. Get 1 tsp Cumin seeds
6. Get 1 tbsp Ginger and garlic paste
7. Take 1 tbsp green chilli paste
8. Take 1/2 cup Cashew nuts powder
9. Get as per taste Salt
10. Prepare 1 tsp Black pepper
11. Make ready 1 tsp Cumin powder
12. Take 1 tsp Coriander powder
13. Make ready for Paneer–
14. Take 1/2 cup Grated paneer
15. Get 2 tbsp Corn flour
16. Make ready as per taste Salt
17. Take 1 tsp Black pepper powder
18. Make ready 1 tbsp Dry mango powder(aamchur powder)
19. Take 1 tsp Cardamom powder
20. Get for Coating–
21. Make ready as required cake flour
22. Take for Gravy–
23. Make ready 3-4 medium sized Tomatoes chopped
24. Prepare 1 medium sized Onion
25. Prepare 200 ml Water
26. Make ready 1 tbsp Butter
27. Take 1 tsp Cumin seeds
28. Prepare 11/2 tbsp Ginger, garlic and green chilli paste
29. Take 3 pieces Dry red chilli
30. Get 1 Bay leaves
31. Prepare 1/4 cup Cashew nuts
32. Take For Spices to add in the gravy
33. Get as per taste Salt
34. Take 3 tsp Red chilli powder
35. Make ready 1 tsp Coriander powder
36. Take 1 tsp Garam Masala
37. Prepare 1 tsp Kitchen king
38. Take 1 tsp Paneer Masala

Heat the oil for frying & now the Savera (tomato gravy) can be prepared by the side. Mehdi Hassan woh shaam dhali woh zulf teri lehraayi. Mehdi Hassan yaheen apni shaam kar loon. Sham Savera is a Bollywood film.

Steps to make Shaam savera:

1. For spinach mixture–
2. Take a deep pot pot boil the spinach.
3. When it's cooled down, blend the boiled spinach and make a puree.
4. Heat oil in a deep pot, add cumin seeds, add ginger, garlic and green chilli paste. Saute for a minute.
5. Add spinach puree, salt, black pepper powder, cumin powder and coriander powder. Mix well. Cook for 2-3 minutes.
6. Then add cashew nuts powder and gram flour and stir continuously to avoid lumps.
7. Switch off the flame and let it cool.
8. For paneer mixture–
9. Take a mixing bowl add grated paneer, salt, dry mango powder, black pepper powder, cardamom powder and corn flour. Mix well and knead together.
10. To make shaam savaar
11. Take a spoonful of paneer mixture and make roundles.
12. Take a spoonful of spinach mixture and flatten it on your palms. Place the paneer roundles in centre, bring the edges together and seal it with the spinach mixture.
13. Lightly coat the spinach balls with cake flour.
14. Heat oil in a deep pan, fry the coated balls until it's golden brown in a medium flame.
15. Slice the balls into two halves and keep them aside.
16. For gravy
17. Heat butter in a deep pot, add cumin seeds and let it splatter.
18. Add dry red chilli, bay leaves, cashew nuts, ginger, garlic and green chilli paste.
19. Add onions and cook till it's golden brown.
20. Add tomatoes and cook till it's a bit soft.
21. Add the spices and mix well. Cook for a while.
22. Add water and cook for 3 minutes.
23. Let it cool and then blend the gravy and make a puree.
24. Serve it hot, first pour the gravy and then place the fired spinach balls that were sliced in two halves, drizzle some fresh on top of the curry. It can be accompanied by chapati, paratha, nana or rice.

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