Spinach and Paneer Turnovers with Mango Basil Chutney

  • prep time58 min
  • total time 93 min
  • serves 0

Enjoy these spinach and paneer turnovers with some homemade mango basil chutney, incorporating a special "five spice blend" mini-recipe.

Spinach and Paneer Turnovers yield: 18 turnovers

Mango Basil Chutney yield: 1 1/2 cups

Five Spice Blend yield: 1/4 cup

11 Ratings
Directions for: Spinach and Paneer Turnovers with Mango Basil Chutney

Ingredients

Spinach and Paneer Turnovers

1 tsp cumin seeds

2 cup all-purpose flour

1 pinch salt

3 Tbsp grapeseed oil

1/4 to 1/2 cup water

1 small onion, thinly sliced

1 Tbsp fenugreek seeds

1 Tbsp garam masala

1 pinch salt and pepper

1 lb(s) spinach leaves, chopped

1 cup homemade paneer or feta cheese

Mango Basil Chutney (see recipe)

Mango Basil Chutney

1 mango, peeled and pit removed

3 Tbsp fresh basil, chopped

1 pinch sugar

1 pinch salt

1 Tbsp ginger, minced

¼ tsp ground cardamom

¼ tsp Five Spice Blend (see recipe)

juice of 1/2 lime

1 small red chili, minced

1 Tbsp cider vinegar

Five Spice Blend

2 tsp mixed peppercorns

8 whole star anise

1 tsp whole cloves

1 tsp fennel seeds

1 tsp ground cinnamon

Directions

Spinach and Paneer Turnovers

1. Preheat oven to 350ºF.

2. Put the cumin seeds into a small skillet over medium heat and toast them for 30 seconds, until they are aromatic. Put into a bowl along with the flour and salt and stir to combine. Add the oil and 1/4 cup of water and begin kneading, adding a little more water if there is excess flour and it seems too dry. Continue to knead the dough until it is smooth and soft. Cover loosely with a towel and set aside.

3. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until it is soft and golden, about 3 minutes. Add the fenugreek seeds and garam masala and continue to stir and cook for 2 minutes. Add the chopped spinach and season with salt. Stir until the spinach has wilted and then transfer into a large bowl. Let cool and then crumble the paneer or feta cheese into it. Stir gently to combine.

4. Cut the dough into 6 pieces and roll each one out into a very thin circle, like a tortilla. Cut into 3 even strips and brush the edges with a bit of water. Place a tablespoon of filling in the center of each strip. Fold the dough over the filling and then seal them tightly. Place the turnovers onto a lightly oiled or non-stick baking sheet and bake for 20-25 minutes, until golden brown. Serve with Mango and Basil Chutney.

Mango Basil Chutney

1. Put everything in a blender and pulse until smooth. Store in an airtight container in the refrigerator.

Five Spice Blend

1. Toast peppercorns in a hot pan for about 1 minute, until they are aromatic. Put into an electric spice grinder along with the star anise, cloves and fennel seeds and process into a powder. Add the cinnamon and process for a few seconds to combine. Store in an airtight jar.

See more: Indian, Moderate, Fruit, Main, Dinner, Cheese, Vegetables, Easy


https://www.foodnetwork.ca/recipe/spinach-and-paneer-turnovers-with-mango-basil-chutney/13052/

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