Chef Saransh Goila Recreates Sanjeev Kapoor’s Iconic ‘Shaam Savera’ From Khana Khazana

More than 30 years ago, Khana Khazana revolutionized Indian cooking shows, with Chef Sanjeev Kapoor debuting a dish that would become legendary—Shaam Savera. On April 10, to celebrate the culinary maestro’s birthday, Chef Saransh Goila paid a heartfelt tribute to his mentor by recreating the very same recipe.

Taking to Instagram, Saransh shared a nostalgic note along with the full recipe video. “From idol to mentor to family ❤️ Happy Birthday, Chef! Aaj ka jaam, Shaam Savera ke naam,” he wrote. The post also featured Sanjeev Kapoor’s voice-over reminiscing about how this creative twist on palak paneer became his very first TV dish.

Here’s How to Make Sanjeev Kapoor’s Legendary ‘Shaam Savera’ At Home

Ingredients:

• 2 bundles spinach (palak)
• 250g paneer, crumbled
• Oil
• Jeera (cumin seeds)
• Garlic (chopped)
• Ginger (chopped)
• 2 green chilies (chopped)
• Salt to taste
• Coriander powder
• Red chili powder
• Turmeric powder
• Kasuri methi
• Garam masala
• Black pepper powder
• ¼ cup roasted besan (gram flour)
• ¼ cup cashew powder
• Handful of cashews
• 2 diced onions
• 5 diced tomatoes
• Butter
• Honey
• 2 tbsp fresh cream

Method:

Spinach Mixture:

1. Blanch and puree the spinach.
2. Heat 1 tbsp oil; add cumin, garlic, ginger, and green chili.
3. Add spinach paste, salt, coriander powder, garam masala.
4. Stir in roasted besan and cashew powder. Cook until thick. Let it cool.

Gravy:

1. Heat oil and sauté cumin, cinnamon, bay leaf, peppercorns, cardamoms, garlic, ginger, and chili.
2. Add onions, tomatoes, coriander, red chili, turmeric, garam masala, salt, and cashews.
3. Add water and simmer for 30 mins.
4. Blend into a smooth paste. Add butter, honey, and cream.

Paneer Koftas:

1. Mix paneer with black pepper and coriander.
2. Shape into small balls.
3. Stuff into flattened spinach mixture, coat with cornflour, and deep fry until golden.

To Serve:

Pour the rich makhani gravy over the golden koftas and enjoy a slice of culinary history!

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