Introduction

Namaste! I am Ajay Chopra. Today I am making a very special recipe that became world famous. This dish was made by Padma Shri Chef Sanjeev Kapoor. The name of the recipe is Sham Savera. It’s nothing but a kofta made of palak and paneer with tasty gravy. I am making this recipe in my own style, but the credit goes to Chef Sanjeev Kapoor.

I still remember watching this recipe for the first time. The green spinach outside and white paneer inside looked so beautiful. Today, I will make this same recipe with a little twist. I hope you will enjoy it just like I do every time I cook it.

---

 

Ingredients:

 

Portion servings: 5–6 people
Preparation time: 05 minutes
Cooking time: 90 minutes

 

Ingredients of Palak Paneer Kofta Sabzi Recipe

For Masala Potli (Spice Pouch):

• Black cardamom – 2 pcs
• Green cardamom – 5-6 pcs
• Cinnamon – 1 inch
• Mace – 1 pc
• Cloves – 5-6 pcs
• Black pepper – 9-10 pcs
• Bay leaf – 2 pcs

For Gravy Base:

• Oil – 1 tbsp
• Tomatoes – 5 pcs
• Coriander stems – 10-12 pcs
• Green chillies (sliced) – 2 pcs
• Onion – 1 pc
• Dry red chillies – 3 pcs
• Garlic cloves – 6-7 pcs
• Ginger – 1 inch
• Cashews – 2 tbsp
• Water – as needed
• Masala potli – prepared above

For Finishing the Gravy:

• Oil – 1 tbsp
• Ginger-garlic paste – 1 tbsp
• Red chilli powder – 1 tsp
• Blended gravy – from above
• Water – as needed
• Salt – ½ tsp
• Garam masala – ¼ tsp
• Kasoori methi – 1 tbsp
• Chopped coriander – 1 tbsp
• Cream – 2 tbsp
• Butter – 2 tbsp

For Blanching Palak (Spinach):

• Boiling water – as needed
• Palak (spinach) – 1 bunch
• Green chillies – 2 pcs
• Chilled water – as needed
• Ginger – ½ inch

For Making Kofta Outer Layer:

• Ghee – 1 tbsp
• Oil – ½ tbsp
• Semolina (suji) – ½ cup
• Salt – 1 tsp
• Cumin powder – ½ tsp
• Garam masala – ¼ tsp

For Stuffing:

• Paneer – 200 gms (grated)
• Chopped coriander stems – 1 tsp
• Chopped ginger – ½ tsp
• Chopped green chilli – ½ tsp
• Salt – ½ tsp
• Green cardamom powder – ¼ tsp
• Mace powder – ¼ tsp
• Cornflour – 1 tsp

• Oil for deep frying

 

Instructions:

 

Instructions of Palak Paneer Kofta Sabzi Recipe

Step 1. Prepare the Gravy Base

Chop the tomatoes, onions, green chillies, garlic, ginger, red chillies, and coriander stems roughly. In a pressure cooker, heat 1 tbsp oil. Add all the chopped items along with 2 tbsp cashews. Sauté for 5 seconds. Add some water and the prepared masala potli. Close the lid and pressure cook until everything is soft. Let it cool. Remove the potli and blend everything into a smooth gravy base.

 

Step 2. Cook the Final Gravy

In a separate pan, heat 1 tbsp oil. Add 1 tbsp ginger-garlic paste and sauté until the raw smell goes. Add 1 tsp red chilli powder, then quickly pour in the blended gravy. Add a little water to adjust thickness. Season with ½ tsp salt, ¼ tsp garam masala, and crushed kasoori methi. Let it simmer on low heat. Finish with 2 tbsp cream and 2 tbsp butter. Mix well and cook until fat starts to separate. Sprinkle chopped coriander and turn off the flame.

 

Step 3. Make Spinach-Suji Mixture

Blanch spinach and green chillies in boiling water for 30–40 seconds. Immediately transfer to chilled water to keep the color green. Drain and blend with ginger into a puree. In a pan, heat 1 tbsp ghee and ½ tbsp oil. Add ½ cup suji and roast on low flame until raw smell goes. Add the spinach puree and cook while stirring until it thickens and leaves the pan. Add salt, cumin powder, and garam masala. Let it cool.

 

Step 4. Make Paneer Stuffing

In a bowl, add 200 gms grated paneer. Add 1 tsp chopped coriander stems, ½ tsp each of chopped ginger and green chilli, ½ tsp salt, ¼ tsp each of cardamom and mace powder, and 1 tsp cornflour. Mix well and make small balls for stuffing.

 

Step 5. Assemble and Fry Koftas

Take a small amount of spinach dough and flatten it on your palm. Place one paneer ball in the center and cover it completely. Shape into a round ball. Make sure there are no cracks. Deep fry in medium hot oil until golden and crispy. Drain on paper towel.

 

Step 6. Plating and Serve

Cut each kofta in half to show the white paneer inside. Pour hot makhani gravy into a serving plate. Place the koftas with cut side facing up. Garnish with cream or butter if you like. Serve hot with naan or jeera rice.

---

 

About the Recipe

This Palak Paneer Kofta Sabzi is a beautiful dish made with blanched spinach and soft paneer. We make koftas by stuffing spiced paneer inside spinach mixture. Then we fry the koftas until golden. The outside becomes green and crispy, and the inside stays soft and white. When you cut it, it looks amazing—green outside and white inside.

The gravy is rich and creamy. I make it with tomatoes, onions, garlic, red chillies, and whole spices like cinnamon, cardamom, and bay leaf tied in a cloth potli. After pressure cooking and blending, I add ginger garlic paste, red chilli powder, kasuri methi, garam masala, cream, and butter. It becomes smooth and tasty.

---

 

Cooking Tips

• While blanching spinach. In 30 to 40 seconds, it will be done. Then put it in cold water to keep the green color.
• Use a potli to hold all whole spices while making the gravy. This way, you don’t have to pick out the spices later.
• Roast suji on low flame before adding spinach puree. If the flame is high, the spinach may turn black.
• When making the koftas, make sure there are no cracks. Press like a tikki first, then roll into round balls.
• Don’t use too much oil for frying koftas because the spinach will release green color into the oil.
• Fry koftas gently and don’t move them too much. Let the crust form first, then turn slowly.
• After blending gravy, add a little water in the mixer and pour it into the pan so no flavor is wasted.

---

 

Pairing Guide

• This Palak Paneer Kofta Sabzi goes well with naan or roti. You can also enjoy it with jeera rice or pulao.
• Serve it with salad or simple raita to balance the creamy taste.
• Have a glass of lassi or chaas with it for a full Indian meal experience.

---

 

Frequently Asked Questions

1. Who created the original Palak Paneer Kofta Sabzi Recipe?

This recipe is inspired by Sham Savera, created by Padma Shri Chef Sanjeev Kapoor. All credit goes to him.

2. Why do we time blanching spinach for 30–40 seconds?

Blanching spinach for just 30–40 seconds keeps its color bright and green. It cooks quickly, so no need to boil for long. After blanching, putting it in cold water stops the cooking and locks in the fresh green color.

3. Why do we use a potli in the gravy?

The potli holds all the whole spices. After pressure cooking, we remove the potli. No need to pick out spices later.

4. What is inside the kofta?

The stuffing is made with grated paneer, coriander, ginger, green chilli, salt, and a little javitri elaichi powder.

5. Why do we add suji to spinach puree?

Spinach is watery. Suji helps soak the water and makes the mixture thick so we can shape it easily.

6. How do we keep koftas from cracking?

First press the kofta like a tikki to remove cracks. Then roll into a ball gently. This stops oil from going inside while frying.

7. What if the spinach mixture is too dry?

You can add a little green chutney or water to make it soft and easy to shape.

8. Why does the oil turn green while frying?

Because of the spinach in the kofta. It releases its green color (chlorophyll). It’s normal, don’t worry.

9. How should we fry the koftas?

Use medium hot oil. Don’t move them too much. Let them form a crust, then turn slowly.

10. Should we mix the koftas with gravy or serve separately?

You can do both. But the koftas look beautiful when cut and served on top of the gravy. Show them off!

---