Rangeela Shaam Savera
- 2
- 23
- 15min
- 30min
A vibrant, colourful twist on the iconic "Shaam Savera," this Holi-special dish delights with its rich hues, textures, and flavours.
Ingredients
Ingredients:
Cooking Steps
Colourful Kofte:-
Step 1 :
For paneer stuffed spinach kofta (green colour), wash spinach leaves properly for 3 times, chop leaves then cook in boiling water with salt for 2 minutes then strain.
Step 2 :
In a blender jar add boiled spinach leaves, salt, cumin seeds, green chilli & garlic cloves then blend it to a smooth puree.
Step 3 :
Heat oil in a pan, add prepared spinach puree, oats powder, salt & cook till a dough like consistency is obtained.
Step 4 :
Stuff grated paneer/ cottage cheese balls inside the spinach dough balls then shape into a perfect round ball & keep aside.
Step 5 :
For paneer stuffed beetroot kofta (red colour), peel the skin of beetroot then grate it.
Step 6 :
Heat oil in a pan, add grated beetroot, salt, cumin coriander powder, oats powder & little water then cook on medium flame untill a dough like consistency is attained.
Step 7 :
Make beetroot dough ball with stuffed grated paneer ball inside, keep aside.
Step 8 :
For paneer stuffed turmeric kofta (yellow colour), peel the skin of raw turmeric then crush to a fine paste using a mortar and pestle.
Step 9 :
Heat oil in a pan, add crushed turmeric, salt, dry ginger powder, black pepper powder & oats powder then add little water and cook untill a dough like consistency is obtained.
Step 10 :
Stuff the grated paneer ball inside turmeric dough ball & keep aside.
Step 11 :
Brush oil on the prepared paneer stuffed spinach, beetroot & turmeric koftas then air fry at 200 degrees for 4 minutes & the colourful koftas are ready, let them cool down, cut into halves & keep aside.
Makhni Gravy:-
Step 1 :
Heat oil in a non stick pan, add cumin seeds, ginger garlic paste, chopped onion, chopped tomato, soaked cashews, cumin coriander powder, salt & kasoori methi then cook for 5 minutes on medium flame, let the mixture cool down then blend it to a smooth paste.
Spinach gravy:-
Step 1 :
Heat oil in a non stick pan, add cumin seeds, ginger garlic paste, chopped onion, turmeric powder, salt & chopped spinach leaves, then cook for 5 minutes on medium flame, let it cool down then blend it to a smooth paste.
Plating & presentation:-
Step 1 :
Pour both the makhni & spinach gravy separately on a white plate, keep the half cut colourful koftas on the gravy, sprinkle some fresh cream & garnish with coriander leaves & it’s ready serve.
Shop Ingredients
Rangeela Shaam Savera
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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