Shaam Savera, a color contrasted creamy dumpling curry is a vegetarian’s  butter chicken!

Shaam Savera

This has been the longest gap between two posts of mine. I had an old friend visiting me last week. Time flies by when you are gossiping and giggling with your friends, does it not? Anyways, this was the first time she was visiting me since I started this blog. Cooking something special and a dish for India’s Republic day was my agenda for the weekend. Even though late by a day, here is my recipe for Republic day – the three colors representing the tri-colored Indian National Flag.

Shaam Savera

This recipe is inspired from one of the best chefs of India, Mr. Sanjeev Kapoor.  My first gourmet cooking lessons were watching him on television. It feels good to recreate his Signature dish my way!

Shaam Savera

An elaborate dish, but it is a dish made to impress. The colors, the creamy taste, the crisp spinach coating the soft cheese filling… mmmm…  “Stairway to Heaven”  🙂 Here is my take on the recipe for

Shaam Savera

Shaam Savera   


Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Serves: 2-4


    For Koftas / Dumplings
  • 15 oz / 400 g spinach (approx. 2 medium bunches of spinach)
  • 4 tbsp besan/chickpea flour (can be substituted with corn starch or all-purpose flour)
  • 1 tsp cumin seeds
  • 1 tsp minced garlic
  • Corn flour for coating the koftas
  • 1 tsp of salt
  • 7 Oz/200 g Paneer
  • Oil to deep fry
  • For the Sauce/Curry
  • 2 tbsp butter (or olive oil)
  • 1 inch cinnamon
  • 1 green cardamom
  • 1 Bay leaf
  • 1 tbsp chopped Garlic
  • 2 cups diced tomatoes
  • 1/2 cup diced onions
  • 1 tbsp Red chilli powder
  • 1 tsp Garam masala
  • Salt to taste
  • 2 tbsp Honey
  • 1 tbsp dried fenugreek leaves (kasuri methi) - Optional
  • 1/2 cup Heavy cream


  1. Wash and chop the spinach. Add a tsp of salt and let them sit a while.
  2. Meanwhile grate the cottage cheese, add a pinch of salt and mix well. Divide it into 12 little portions.
  3. Mold each portion into a tight ping pong sized ball.
  4. Heat a tbsp. of oil in the pan. Add the cumin seeds and minced garlic. Once they are roasted, add the spinach into the pan. While adding the spinach, squeeze out any excess water from it.
  5. Once the spinach wilts, sift the flour into the pan. Cook until the flour cooks and blends with the spinach. After about 2-3 min, take the pan off heat. Set aside and let it cool down.
  6. Meanwhile, add oil into the same pan, add the garlic, onion and tomato (meant for the curry). Once the tomatoes turn soft, turn off heat and blend the mixture to make a smooth puree.
  7. Now make the koftas by stuffing the cheese balls into small portions of spinach. Press them tight to make sure there is no space between the spinach and cheese layer.
  8. Roll the koftas in corn flour and fry them in hot oil. Make sure you do not crowd the oil and fry only 2-3 koftas at a time.
  9. Melt butter in pan no. 1, add the bay leaf, cinnamon and cardamom in. Then, add the red chili powder, garam masala, kasoori methi and salt. Roast the spices for half a min and add the blended puree in.
  10. Cook for 3-4 min until the puree thickens. Add honey and turn off the heat.
  11. Just before serving, add the cream in and heat the curry. Split the koftas into halves and set them in the hot curry. Drizzle some cream on top and serve.
  12. Serve with Naan or long grain rice.

My Take:

Make the spinach koftas and curry ahead of time. Heat up both and assemble the curry just in time for lunch/dinner.

The curry is meant to be subtle and creamy but you can increase the spice level to suit your taste.

Yummily Yours'


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  1. It looks delicious and tastes even better ! A definite must-try.. Thanks !

  2. dr rajeswari shekar kavyas maa!

    very good for foodiesPrashanti .nice to be able to share this.

  3. Looks delicious. Definitely going to try it. May be this weekend 🙂

  4. So yummy curry.. love to try

  5. Wow! nice creamy, mouthwatering dish.


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