For making koftas
Spinach (Palak)- 300 gms
Sugar – 1 Tsp
Bread crumbs – 4 Tbsp
Bengal gram flour -4 Tbsp
Garam masala – 1 Tsp
Cumin powder – 1 Tsp
Amchur powder – 1 Tsp
Cottage cheese/ Paneer – 200 gms
Black pepper powder – 1 Tsp
Maida – 2 Tbsp
Salt - to taste
Cooking Oil – 200 gms
For making Gravy
Onion – 2 Nos chopped
Tomato - 2 Nos chopped
Ginger -1 Inch chopped
Garlic – 8 cloves chopped
Kashmiri Red Chilli powder – 1 Tbsp
Jeera Powder – 1 Tsp
Garam Masala powder – 1 Tbsp
Cumin Seeds - 1 Tbsp
Cardamom -2 Nos
Cashew nuts – 7 to 8 Nos
Butter – 1 Tbsp
Kasurimethi (Dry fenugreek leaves) – 1 Tbsp
Salt - to taste
Clean & wash the palak leaves. No need to cut the leaves.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add 25 ml of water into the cooking pot and allow it to boil. Add the spinach leaves and boil for 5 mins. Press cancel.
Remove the spinach leaves immediately and put it into the ice water to avoid over cooking and to retain the natural green colour.
Remove the palak leaves from ice water and grind it in a mixer grinder to a fine paste without adding water.
To a bowl, add bread crumbs, bengal gram flour, garam masala, cumin, amchur powder, salt, ground palak paste and mix well. Keep aside for sometime.
Next grate the paneer. Add black pepper powder, salt to it and mix well. Add 1 tbsp maida into the above mixture and mix well to form a dough.
Make lemon size paneer balls with it. Approximately we can make around 8 paneer balls.
Apply some oil in your hands & take lemon size spinach dough and make cup shape portion with the dough. Then place the paneer balls and wrap it to form a ball shaped koftas.
Clean the pot. Press saute. Add 200 ml Cooking oil and fry all the koftas for 2 minutes. Keep it aside.
Remove the oil used for frying the koftas from the cooker by leaving only 2 table spoons in the cooker.
Add Cumin seeds & let it splutter. Add ginger, garlic pods, cardamom and mix well.
Add Onions and sauté till it becomes translucent. Add tomatoes, Kashmiri red Chilli, Jeera, Garam masala powders, cashew nuts one by one and mix until the masalas get combined. Press cancel.
Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Manual’pre-set menu button in the ROBOCOOK and set timer for 5 mins. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 5 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARMmode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Now TWIST and Open the cooker. Remove the contents. Let the mixture cool down completely and grind it to a fine paste.
Clean the pot and select Saute option. Add one Tbsp of cooking oil to the cooking pot and add cumin seeds in to it.
Add the ground gravy into it by adding little water. Cut the fried koftas into two halves and place the koftas in the gravy. Garnish with crushed fenugreek leaves. Mix well. Switch to keep warm or off mode
Serve the Sham Savera with rotis.