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Shaam Savera Kofta Recipe

In this recipe have made changes in my own way. Have changed the colour of the layers of the kofta. Outer layer is of potatoes only and inner layer is of paneer with beetroot. Have served the koftas with puris.

  • Prep time:
  • 20mins
  • cook time:
  • 25mins
  • serves:
  • 5

Ratings :

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Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Punjabi

Course : Mains

Recipe Notes

If the inner or outer layer of kofta doesn't bind proper you can add more corn flour as required.

Tags

  • #contest145
  • #NorthIndianRecipeContest
Ingredients

Ingredients For Shaam Savera Kofta Recipe

Methods
  • 1. For the koftas: For the outer layer- smash the boiled potatoes properly. Now add salt to taste, cumin powder and 1 tbsp corn flour. Mix everything properly.
  • 2. For the inner layer- smash the paneer, grate the beetroot finely. Now add salt to taste, kashmiri red chilli powder and 1 tbsp corn flour. Mix everything properly.
  • 3. Make small balls of inner layer. Cover the small balls with potato layer and make koftas from them.
  • 4. Now deep fry the koftas in oil at medium flame. Let the koftas cool down.
  • 5. For the gravy: heat 2 tbsp oil and 1 tbsp ghee in a pan and add all the ingredients for tempering (cumin seeds, mustard seeds, cinnamon sticks, bay leaf)to it.
  • 6. In a mixture jar, grind onions, green chillies, ginger, garlic, cashews and poppy seeds. Add some water and grind it to make smooth paste.
  • 7. When mustard seeds start crackling add the above white paste. While this paste is being cooked make tomato puree.
  • 8. Add the puree to the white paste after later start leaving oil on the sides or has shine.
  • 9. Now add all the dry masalas and salt to taste and let the gravy cook for 10-15 minutes.
  • 10. Assembling the recipe: Cut the fried koftas into half.
  • 11. In a serving plate first place the gravy then place the cut koftas above it.
  • 12. Serve the Shaam savera koftas with puri or parathas.

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