Shaam Savera

Gravy

• 2 tbsp oil
• 2-3 tbsp garlic
• 6-7 green cardamom pods
• 1 Javitri / mace
• 1 large can tomato puree
• 1 stick butter
• 1/2 tsp chili powder
• 1/2 tbsp garam masala
• 2 tbsp honey
• 1/2 cup cream

Spinach & Paneer balls

• 400 g spinach
• 2 tbsp oil
• 1 tsp zeera (cumin)
• 1.5 tbsp chopped garlic
• 2-3 green chili
• 4-6 tbsp besan / chickpea flour
• 1/4 tsp turmeric
• 65 g paneer
• Salt
• 1/4 tsp green cardamom powder
• 1 tsp garam masala
• 1/4 cup cornstarch
• Oil for deep frying

1. Heat oil in a pot, add mace and cardamom and cook for 1 min

2. Add garlic and cook until browned, 30 sec - 1 min

3. Add tomato puree and simmer for 15 min

4. Add honey, butter, garam masala and chili powder and simmer for 15 min

5. Add cream and keep cooking until it feels done (slow cook for like 1-4 hours)

6. Trim spinach and blanche in boiling water for 1.5 min. Shock the spinach in cold water. Squeeze out excess water. Chop into smaller pieces.

7. Heat oil in saucepan, add cumin seeds, garlic and chili and cook for 30 sec until garlic is browned

8. Add chickpea flour and cook for 1 min, then add turmeric

9. Add spinach and cook until a little dry, 2 min

10. In a bowl mix paneer with salt, green cardamom, and garam masala and form into balls

11. Flatten spinach into little patties, place a ball on a patty, and roll the spinach around the ball

12. Roll the balls liberally in cornstarch

13. Deep fry the balls

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