Here’s wishing all the readersHAPPY68TH REPUBLICDAY..!!
This day inculcates a lot of patriotism in our hearts. I have fond childhood memories of watching the Republic Day Parade on TV with my dad & my mom would make yummy brunch for us. Being a National holiday, we usually used to be very laid back and used to relax and eat yummy food made by mom. So on this Republic Day, I thought of posting a dish with the wonderful colours of our National Flag – Orange, White & Green. On thinking of these colours, only one very famous dish comes to my mind which beautifully portrays these three colours – “Shaam Savera“ by MasterChef Sanjeev Kapoor.
So, today I am bringing you a dish which is inspired by the original Shaam Savera recipe – “Paneer Stuffed Spinach Koftas in Makhani Gravy“. I have made some changes to the original recipe according to the taste buds of my family. This dish is not only beautiful to look at but also very delicious to eat. The koftas are so soft that they literally melt in your mouth & the rich creamy gravy has a perfect texture to go with the soft koftas. Do try making this recipe and share your feedback with me.
Separate the spinach leaves and blanch them in boiling water for 4-5 mins. and then immediately transfer them to a bowl of ice water to stop the cooking process.
Once cooled, finely chop the spinach leaves.
Heat oil in a non-stick pan, add jeera and garlic. Once they brown, add besan and cook it for 2-3 mins. till raw smell goes away.
Add chopped spinach leaves and cook till the mixture is dry and leaves the sides of the pan.
Till the spinach mixture cools down, in a separate bowl, add salt & pepper to taste in crumbled paneer and mix well. Make equal sized balls of the paneer mixture and set aside.
Now take the spinach mixture in a separate bowl and add mashed boiled potatoes, salt & pepper to taste and make a dough like mixture. The dough will be a little sticky but do not make it too sticky. If it is too sticky, you may add more potatoes, but that will affect the softness of the koftas.
Take a little amount of spinach dough in your palms, flatten it, place the paneer ball in the dough and cover it from all the sides with the spinach dough. Likewise, make all the koftas and keep aside.
8. Heat oil in a wok and fry koftas till golden brown and keep aside.
Note: You can test fry one kofta in oil, if it splits you can coat and dust the koftas with a little cornflour and then fry them.
Preparation Method for Makhani Gravy:
Heat oil in a pan. Add jeera, bay leaf, cloves, whole black pepper and cinnamon stick. Once it crackles, add ginger, garlic and onions.
Saute onions till light pink in colour and translucent, and the raw smell of the ginger and garlic goes away. Add chopped tomatoes.
Add cashews and almonds and add little water and cover the pan with a lid. Switch the flame to low and cook till the tomatoes and onions are tender. Do not let the masala dry completely. We need a little watery mixture to make a smooth puree.
Once the masala is cooked and cooled, grind the masala in a blender to a puree. Strain the puree through a sieve to get a smooth silky gravy.
Heat butter in a pan, add the gravy and add salt, chilli powder, turmeric powder, shahi paneer masala, and cook for 5 mins.
Add sugar/honey and adjust the seasoning as per preference. Add kasoori methi, and cream and mix well.
Add water/milk to adjust the consistency of the gravy and add coriander powder and garam masala powder and cook for 5-10 mins on a low flame.
Add a few coriander leaves and serve the gravy piping hot.
For serving, cut the koftas in 2 halves and heat them in the microwave for 20 secs. Pour gravy in a serving dish, place the cut koftas on the gravy , garnish with fresh cream and enjoy with rice, roti, naan or paranthas.
Hi friends..!! Today, I have come up with a protein rich dish for all the vegetarians out there. This dish is the healthy & tasty substitute for those meat and chicken gravies.
Soya is a rich source of protein and the most delicious way to eat soya is in the form of soya chaap. Soya Chaap is the most effective substitute for meat for vegetarians, actually, it is practically a vegetarian’s chicken. The recipe I am going to share with you all today is for the preparation of Soya Chaap in a silky & smooth makhani gravy. It is super soft & has a melt-in-mouth texture. My husband totally loves soya chaaps, soya chunks and soya granules. I make one of these for him every week in some way or the other, sometimes in dry masala and the other times in gravy. He likes soya dishes in all the forms but this one he totally loves & relishes. I will be sharing the other methods & soya dishes in the coming few weeks.
The makhani gravy I make for this dish is a multi-purpose gravy. (P.S.: I will be making a separate post for the gravy as well). This gravy can be made and stored in advance & can be used for dishes like Butter Chicken, Butter Paneer, Shahi Kofta, Egg Curry, Dum Aloo etc. Wait to see my post on yummy masala pooris which I made from the residual mixture obtained after straining the gravy. Trust me you on this..they were most amazing and crispy pooris I have made so far.
Returning to the Makhani Soya Chaap, this is a perfect dish to serve with jeera rice, pulao, roti or lacchha parantha. A perfect dish to impress all the guests in all those dinner parties you people host.
Soya Chaaps: 1 packet (500 gms) containing about 8-10 pieces.
Boil the soya chaaps in water with ¼ tsp salt for 5-10 mins till they are soft and tender. DO NOT THROW THIS WATER.
Cut the soya chaaps into small pieces. Marinate the boiled soya chaaps with all the above ingredients for 1-2 hours, and keep them aside. DO NOT THROW THE REMAINING MARINADE.
Ingredients for Gravy:
Oil: 5-6 tbsp
Garlic-garlic-green chilli paste: 1 tsp
Jeera: 3/4 tsp
Bay leaf: 1 piece
Moti elaichi: 1 piece
Cloves: 3 pieces
Whole black pepper: 2 pieces
Cinnamon stick: 1 small one
Onions: 3 chopped coarsely
Tomatoes: 5 chopped coarsely
Carrots: 2 chopped coarsely
Cashewnut powder: 4 tsp
Turmeric powder: 1/4 tsp
Red Chilli powder : 1/4 tsp
Garam masala: 2/3 tsp
Coriander powder: 1/3 tsp
Kasoori methi: 2/3 tsp
Amul Cream: 4-5 tbsp (optional)
Milk: 5-6 tbsp
Salt to taste
Fresh coriander for garnishing
Honey: 2-3 tbsp
Sugar: 1 tsp
Heat oil in a pan and add jeera, bay leaf, moti elaichi, cloves, whole black pepper and cinnamon stick. Once it crackles, add ginger-garlic-chilli paste and onions.
Saute onions till light pink in color and translucent, and the raw smell of the ginger paste goes away.
Add tomatoes and carrots. Add red chilli powder and turmeric powder. Mix well.
Add cashew powder and add water and cover the pan with a lid. Switch the flame to low and cook till the tomatoes and carrots are tender. Do not let the masala dry. We need water to make a smooth puree.
Once masala is cooked and cooled, grind the masala in a blender to a puree. Strain the puree through a sieve to get a smooth silky gravy. (If you want to make use of the residual mixture, you can store it and knead it into wheat flour dough and make awesome masala pooris/paranthas)
Heat 1 tbsp butter in a pan, add the marinated soya chaaps along with all the marination in the pan and cook for a min.
Add the prepared gravy in the soya chaaps and mix well. Add salt to taste, kasoori methi, sugar, milk and honey. Mix well and cover the pan with a lid.
Switch the flame to low and cook the chaaps in gravy for 5-10 mins. Add garam masala and coriander powder.
Switch off the flame and garnish with fresh coriander and a hint of cream. Serve hot with roti or lacchha parantha.
The above quantity of ingredients may give you more gravy than what you may require for the dish. Add the quantity of gravy in the chaaps as per your preference. Extra gravy can be stored in the fridge and can be used later as per your preference and creativity.
You can replace oil with butter to make it more buttery in taste.
This gravy is more or less very forgiving and you cannot go wrong with it, only adjust spices as per your liking.