Saturday 18 July 2020

Saanjh Savera

Saanjh Savere is a signature recipe from the famous chef Mr. Sanjeev Kapoor. I was greatly inspired by this and tried to make the same with slight variations for ease of cooking. So let's try it -


  • Spinach Leaves – ½ kg (cleaned and stems removed)
  • Paneer (Cottage Cheese) – 200 gm (finely grated)
  • Tomatoes - chopped 1 bowl
  • Onion – chopped 1 bowl
  • Gram flour (Besan) – 2 tablespoons
  • Maize flour (makke ka aata) – 2 tablespoons
  • Corn flour – 1 tablespoon
  • Green chili – finely chopped – 1 teaspoon
  • Ginger – finely grated – 1 tea spoon
  • Garlic – finely chopped – 1 tea spoon
  • Whole Garam Masala (2 Green Cardamom, 1 black cardamom, cinnamon sticks, bay leaves, 2 cloves)
  • Cumin seeds (Jeera Whole) – 1 tea spoon
  • Cream – ½ cup
  • Dry fruits powder (Cashew powder, Almond powder, 1 tablespoon each)
  • Turmeric powder – 1 teaspoon
  • Red Chili powder – 1 teaspoon
  • Garam masala powder – 1 teaspoon
  • Cumin powder – 1 teaspoon
  • Salt – 1 teaspoon 
  • Butter – 2 tablespoons
  • Oil – for deep frying - ½ cup
  • Milk – ½ cup
  • Kasoori methi –  1 teaspoon


  • Boil and strain spinach and keep aside to cool and drain away all water
  • Make paste once it has cooled down. (Don’t add any water while making paste). It should be thick paste

  • In an open pan - heat 1 tablespoon oil, add a pinch of whole jeera (Cumin seeds), 1 tablespoon chopped onion, ginger and garlic and saute for 2 minutes

  • Add spinach leaves paste to it and roast it
  • Add gram flour (besan) and maize flour – mix properly 
  • Add a pinch of jeera powder, garam masala powder, salt

  • Keep mixing in the pan, till all the water from spinach paste has dried and it becomes a dough

  • Take it out of the pan and keep it aside to cool down. Keep it covered with lid, so it doesn’t dry out
  • Put the grated paneer in a separate bowl, add chopped ginger, garlic, coriander leaves, salt and 1 pinch of garam masala.

  • Mix these together with band and make small balls

  • Now take the spinach-flour dough and make it in shape of small bowls and fill with the paneer balls and close completely from all sides
  • Do this for all the spinach-flour and paneer – should make around 10 stuffed balls with this quantity of ingredients

  • In a deep fry pan, heat oil 
  • Roll the stuffed balls on corn flour and deep fry in the pan, till light brown 

  • Keep these fried spinach-paneer stuffed balls aside, while we prepare the gravy

For preparation of gravy
  • In a shallow pan, heat oil add – chopped ginger, garlic, onions and whole garam masala and roast properly

  • Add ½ cup milk and cover with lid for 5 minutes
  • Remove from flame and keep aside to cool down. 
  • Once it’s cooled down, make a paste in mixer-grinder
  • In a shallow pan, add 2 tablespoon butter, a pinch of whole jeera and add the paste we just prepared.
  • Add turmeric, garam masala powder, red chilli powder, salt and mix the dry fruits powder and ½ cup water - cook for 5 minutes on low flame
  • Add kasoori methi and mix properly and leave on low flame for 10 minutes. Once the gravy is cooked properly, add cream to it.

  • Turn off the heating /flame and remove the pan from heat. The gravy is ready
  • At the time of serving, take the fried spinach-paneer balls and cut each ball in two halves

  • In a serving bowl -put the gravy and the half-cut spinach -paneer-balls. 
  • Garnish with cream and serve.

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