Shaam Savera Recipe


Shaam Savera is the unique representation of the grated cottage cheese and stuffed spinach roundels cooked with saffron and honey tinge. The name is interesting because of its classic preparation. Here paneer is hiding in the shade of spinach and turns into a delicious main course dish which is a specialty of Punjabi Cuisine.Shaam-Savera

Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 3-4 persons


  • 100 gms cottage cheese (paneer)
  • 1/2 kg fresh spinach (palak) chopped
  • 8 green chillies chopped
  • 1 tsp garlic paste
  • 1/2 inch ginger chopped
  • 1/2 tsp cardamom powder
  • 1/2 tsp pepper powder
  • 1 tbsp cornflour
  • 1 cup bengal gram flour (besan)
  • 2 1/2 kg tomatoes pureed
  • 1 tsp kashmiri red chilli powder
  • 1/2 tsp turmeric powder
  • 1 cup fresh cream
  • 1/2 tsp cumin powder
  • A pinch of saffron
  • 1 tbsp honey
  • Vegetable oil
  • Salt to taste

How to make Shaam Savera:

  1. Grate the paneer in a bowl and add salt, pepper powder, cardamom powder and cumin powder.
  2. Mix well and divide into equal parts and try to make about 8-10 small balls.
  3. Boil the spinach in its own water, strain and drain out whole water.
  4. Transfer this spinach in a muslin cloth and squeeze it tightly to drain out remaining water from the spinach.
  5. Soak the saffron in 2 tbsp of water and keep aside.
  6. Heat 1 tsp oil in a pan, add green chillies, ginger and garlic.
  7. Add spinach, salt, kashmiri red chilli powder and turmeric powder. Mix well.
  8. Cook for 2-3 minutes and add gram flour. Stir continuously and make a thick mixture.
  9. Do not leave the raw flavor of the spinach.
  10. Divide this mixture into 8-10 portions.
  11. Heat 2 tsp of oil in a pan and add tomatoes puree and little bit of salt. Cook until oil start separating and the raw flavor of tomatoes start disappearing.
  12. Now add soaked saffron, honey and fresh cream.
  13. Stir for 2 more minutes.
  14. On the other side heat the good amount of oil in a pan to deep fry.
  15. Take a portion of spinach, flatten it and stuff the paneer ball in the center.
  16. Seal the edges little bit with the help of cornflour and deep fry until golden brown in color.
  17. Just before serving place two balls or kofta’s in a serving plate, pour the gravy and serve on the spot.

Chef Tips:

  1. If your kofta is breaking then you may add more quantity of gram flour or also you may add bread crumb.
  2. You may garnish this dish either with little bit of a round of fresh cream or by shredding little bit of processed cheese. Your kofta’s will ideally decorated.


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