No Fry Shaam Savera Appe

So I am a big fan of Master Chef Sanjeev Kapoor. I love to try his recipes but one of my favorites is Shaam Savera. So today I present to you my version of the No Fry Shaam Savera, where I choose to make the koftas in an appe pan. Yes, I am taking this to a different level, all together cos it will be less than half the calories of the fried koftas.

 

Ingredients

• For koftas - to be made in appe pan
  • 1 cup fresh spinach / palak leaves
  • 1/4 cup Paneer / Indian cottage cheese, grated
  • 1 teaspoon ginger, chopped
  • 2 green chilies, chopped
  • 1/4 teaspoon turmeric powder / haldi
  • 1/2 teaspoon cardamom powder / elaichi
  • Oil 2 tablespoon
  • 3 tablespoon chickpea flour / besan
  • Salt to taste

• Makhani gravy
  • 1/4 cup tomato paste
  • 1/4 cup onion paste (sauteed brown)
  • 1/2 cup yogurt / dahi
  • Oil 2 tablespoons
  • 1 star anise
  • 1 cinnamon stick small
  • 1/2 Mace blade, Jaivintri
  • 1 teaspoon ginger garlic paste
  • 2.5 teaspoon red chilly powder
  • 6 cashews
  • Salt to taste
• Garnish it with fresh cream if you like.

Instructions

1. Trim the spinach leaves and blanch them in boiling water for two to three minutes.
2. 
3. Drain and refresh under cold water.Squeeze out the excess water, cool and chop finely.
4. In another bowl mash the paneer (indian cottage cheese) with a little salt and a pinch of green cardamom powder.
5. Make small balls of the paneer that can be stuffed.
6. Heat two tablespoons oil in a non stick shallow pan / sauce pan, add garlic and green chilies and saute.
7. Add chickpea flour / besan and continue to saute for one to two minutes.
8. 
9. Add turmeric and stir.
10. Add the spinach and salt and continueto saute, stirring continuously, until the mixture is dry and begins to leave the sides of the pan.Set aside to cool.
11. Take each spinach portion, flatten it on your palm
12. Place a paneer ball in the center.
13. Gather the edges and close them in the shape of a ball.
14. Heat the appe pan and cook the spinach paneer balls for 10-12 mins. Keep tossing sides every 2-3 mins.
15. Once cooked, wait for them to cool down before you cut them into half.

Makhani Gravy

1. Heat the oil in a pan. Add whole garam masala and ginger garlic paste saute it for a minute.
2. Add sauteed brown onion, I usually always have a stock of pre-sauteed onions in my freezer.
3. Stir and cook the gravy for approx five more minutes.
4. Until then boil the cashews in water for few minutes and add them in yogurt to make a fine paste.
5. Add this paste into the tomato gravy and cook it for a couple more minutes.
6. Pour the makhani gravy into a serving bowl, halve the koftas and place on the gravy and serve immediately.
7. Garnish if with fresh cream and it is ready to be served with either rotis, parathas or naans.

• If you liked this recipe and need some ideas and inspiration to enjoy guilt-free cooking, check out our most popular post on the blog : 30 Appe Pan Recipes, Tips & Video . If you would like to buy the Appe pan, we recommend buying the Tabakh brand from Amazon.