Rangeela Shaam Savera Recipe: How to Make Rangeela Shaam Savera Recipe

Rangeela Shaam Savera
by Shekhar Giri

2
serving
23
ingredients
15^min
to prepare
30^min
for cooking

A vibrant, colourful twist on the iconic "Shaam Savera," this Holi-special dish delights with its rich hues, textures, and flavours.

Quick Info

Festival
Holi
Cuisine
Indian

Ingredients

Ingredients:

1 small Beetroot 4 Cup Palak

2 inch Turmeric 400 gm Cottage cheese/paneer

1 medium Tomato 1 small Onion

1 Cup Coriander leaves 0.5 Cup Cashews

1 tsp Kasuri methi 1 tbsp Cumin seeds

2 Cup Oats powder 4 as needed Green chilli

2 tbsp Fresh cream 1 as needed Salt

1 Cup Water 1 tsp Garam masala

2 Cloves Garlic 4 tbsp Cooking oil

0.5 tsp Coriander powder 0.5 tsp Cumin powder

1 tsp Dry ginger powder 0.5 tsp Black pepper powder

1 tsp Ginger garlic paste

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.

Quick Info

Festival

Holi

Cuisine

Indian

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Rangeela Shaam Savera

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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.

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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Rangeela Shaam Savera
by Shekhar Giri

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Ingredients

Cooking Steps

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Rangeela Shaam Savera
by Shekhar Giri