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Exclusive Recipe by Chef Sanjeev Kapoor

Shaam Savera

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is a true leader in the culinary world and this is one of his top signature dishes!

Shaam Savera


  • For spinach covering
  • 2 small bunches (500 grams) fresh spinach leaves, blanched, drained and pureed
  • 2 tablespoons butter 
  • 1 tablespoon caraway seeds (shahi jeera)
  • 5 garlic cloves, chopped
  • 1 inch piece of ginger, chopped
  • 2 teaspoons green chilli paste
  • 1 teaspoon green cardamom powder
  • 1 teaspoon coriander powder
  • 3 tablespoons cashew nut powder
  • 8 tablespoons roasted chana powder
  • Corn flour for dusting
  • Salt to taste

For kofta filling

  • ½ cup grated cottage cheese (paneer)
  • ¼ tablespoon green cardamom powder
  • ¼ tablespoon white pepper powder
  • ¼ tablespoon cornflour
  • Oil for deep frying
  • Salt to taste

For gravy

  • ¼ cup oil
  • ½ teaspoon caraway seeds (shahi jeera)
  • 2 cloves
  • 2 black cardamom pods
  • 10 green cardamom pods
  • 1 inch piece of cinnamon stick
  • 1 medium onion, sliced
  • 8 garlic cloves, chopped
  • 1 inch piece of ginger, chopped
  • 1 teaspoon turmeric powder
  • 5 medium tomatoes, halved
  • ½ tablespoon red chilli (deghi mirch) powder
  • ⅓ cup butter
  • ¼ cup broken cashews
  • 1½ tablespoons dried fenugreek leaves (kasoori methi)
  • ½ tablespoon green cardamom powder
  • 1 teaspoon honey
  • Salt to taste

For garnish

  • 2 teaspoons fresh cream
  • ½ inch of ginger, cut into thin strips
  • 1 green chilli, seeded and cut into thin strips


  1. For the spinach covering, melt the butter in a non-stick pan. Add the caraway seeds and sauté. It will begin to change color.  Add the spinach puree, garlic, ginger, green chilli paste, green cardamom powder, coriander powder, cashewnut powder, salt and roasted chana powder and cook, stirring, until dry. Spread it out on a plate and set aside in a refrigerator to cool completely.
  2. For the kofta filling, mix together the paneer, cardamom powder, white pepper powder, salt and corn flour and mix well.  
  3. Divide into eight equal portions and roll into balls.  Keep them in the refrigerator until required.
  4. For the gravy, heat the oil in a deep non-stick pan.  Add the caraway seeds, cloves, black cardamom, green cardamom, cinnamon, onion, garlic, ginger and turmeric powder and sauté for five to seven minutes.
  5. Add the tomatoes, red chilli powder, salt and one cup of water and cook while stirring for five minutes. Add the butter, cashews, kasoori methi, green cardamom powder and honey and mix well.  Let the gravy simmer for ten to fifteen minutes on a medium heat.  Set aside to cool.
  6. Grind and strain the gravy into a bowl and discard the residue.
  7. To make the koftas, heat sufficient oil in a kadai. Divide the spinach mixture into eight equal portions. Coat each paneer ball with a portion of spinach and roll into a round ball.  Roll them lightly in corn flour. Deep fry on medium heat for three to four minutes.Drain on absorbent paper and set aside to cool slightly.
  8. To serve, pour the curry into a serving bowl. Halve the koftas horizontally and place them on the top of the gravy.
  9. Garnish with a swirl of fresh cream, ginger and green chilli strips and serve.