Spiced Spinach And Paneer Parcels

This is the story of two classics coming together. Looking through my various cook books I find that many cultures have similarities when it come to their classics, depending on climate and vegetation. Many favourite dishes can become mundane, hence by adding a twist you you have created something new and inspiration can be found in all forms.

The combination of spinach and a mild cheese is much loved in both Mediterranean and Indian cultures. The inspiration for these parcels has come from the traditional Indian street food samosas and the Greek dish of spanakopita. As there are many vegetarians in India, paneer, which is indian cottage cheese, is often used as a meat substitute. The spinch is flavoured with simple spices and compliments the paneers milky softness.

Ingredients:

Paneer marinade
1/2 teaspoon turmeric
1 teaspoon chilli powder/cayenne pepper
2 tablespoons olive oil
Paneer, cut into small pieces

Spiced spinach
200 grams tinned spinach puree
1 white onion, thinly sliced
1 tablespoon minced fresh ginger
4 garlic cloves, chopped finely
2 green chilli chopped finely, or to taste
Pinch of salt
Pinch of pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon whole cumin
2 teaspoons garam masala
Quarter cup thick plain yogurt

Method:

In a bowl mix the paneer marinade ingredients together toss in the paneer and mix until the cubes are coated in the marinade. Allow to marinade.

In a medium size pan heat your olive oil until its hot and brown the onions until they are a dark caramel colour (this is an important step), then add the garlic and ginger and mix for about a minute and half, or until the garlic has browned.

Now its time to add the spices! Add the ground coriander, ground and while cumin, salt and garam masala and cook for two minutes, add a splash of water, and cook for another minute.

Add the tinned spinach and cook, stirring constantly for 3 minutes. Then lower the heat and add the yogurt and mix well. Cook for another 3 minutes.

In a separate frying pan, cook the paneer (there is no need to add oil to thepan as the marinade has enough) for two minutes on a medium heat.

Decoration and taste in one dish. These parcels are a collaboration of style and substance, serve with lime and enjoy.

Love Mademoiselle De Baker