Shaam Savera Kofta

Make the Stuffing (Dawn): Knead the grated paneer exceptionally well with the chopped green chilli, a tiny pinch of cardamom powder, and a pinch of salt until it becomes a completely smooth, pliable mass. Roll this flawlessly into small, exact, marble-sized balls.

Make the Outer Shell (Dusk): In a pan, lightly sauté the dry, finely chopped/pureed spinach for exactly 2 mins to evaporate any lingering moisture. Cool it down, then expertly mix it with the roasted gram flour (besan) and a pinch of salt to synthesize a firm, structural green dough.

2 min

Assemble the koftas: take an equal portion of the green spinach dough, flatten it in the middle of your palm, place a white paneer ball in the centre, and wrap the spinach dough all the way around it. Roll it into a large, smooth ball. Dust the finished balls lightly with cornflour.

Deep-fry the koftas in hot oil over medium heat until the spinach outside is firm and crisp. Lift them out and drain them. Very carefully, slice each kofta exactly in half horizontally. You will see a white sun surrounded by a green sky. Set them aside.

Make the makhani gravy: melt the butter in a kadhai. Add the ginger-garlic paste and sauté it for 1 minute. Pour in the tomato puree, Kashmiri red chilli powder and salt. Cook until the mixture thickens and the butter separates out.

1 min

Incorporate the smooth cashew paste into the kadhai and cook on low heat for 3-4 minutes, stirring constantly and vigilantly.

3–4 min

Add the measured water to bring the gravy to the consistency you want. Bring it to a gentle simmer. Stir in the honey, garam masala, the rest of the cardamom powder and the crushed dried fenugreek (kasuri methi).

Turn off the heat entirely. Pour the deep, rich Makhani gravy uniformly into a shallow, presentation serving dish. Beautifully and delicately arrange the halved Koftas (cut side facing strictly up) on top of the opulent gravy bed. Serve immediately for maximum visual impact.