Recipe courtesy of Bal Arneson
Spinach and Paneer Turnovers with Mango Basil Chutney
- Level: Intermediate
- Yield: 18 turnovers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 141
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 7
- Sodium
- 115
- Total: 1 hr 20 min
- Prep: 45 min
- Cook: 35 min
Ingredients
Spinach and Paneer Turnovers:
1 teaspoon cumin seeds
2 cups all-purpose flour
A pinch of salt
6 tablespoons grapeseed oil
1 small onion, thinly sliced
1 tablespoon fenugreek seeds
1 tablespoon garam masala
1 pound spinach leaves, chopped
1 cup homemade paneer or feta cheese
Mango Basil Chutney:
3 tablespoons chopped fresh basil
1 tablespoon minced ginger
1 tablespoon cider vinegar
1/4 teaspoon ground cardamom
1/4 teaspoon Five-Spice Blend, recipe follows
1 small red chili, minced
1 mango, peeled and pit removed
Juice of 1/2 lime
A pinch salt
A pinch sugar
Five-Spice Blend:
2 teaspoons mixed peppercorns
8 whole star anise
1 teaspoon whole cloves
1 teaspoon fennel seeds
1 teaspoon ground cinnamon
Directions
- For the turnovers: Preheat the oven to 350 degrees F.
- Put the cumin seeds into a small skillet over medium heat and toast them until they are aromatic, about 30 seconds. Put into a bowl along with the flour and salt and stir to combine. Add 3 tablespoons oil and 1/4 cup 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.
- Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the onions and cook until soft and golden, about 3 minutes. Add the fenugreek seeds and garam masala and continue to stir and cook for 2 minutes. Add the 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 into it. Stir gently to combine.
- 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 tightly. Place the turnovers onto a lightly oiled or nonstick baking sheet and bake until golden brown, 20 to 25 minutes.
- Meanwhile, for the chutney: Put the basil, ginger, vinegar, cardamom, Five-Spice Blend, chili, mango, lime juice, salt and sugar in a blender and pulse until smooth. Store in an airtight container in the refrigerator until serving.
- Serve the turnovers with the mango and basil chutney.
Five-Spice Blend:
- Toast the peppercorns in a hot pan until they are aromatic, about 1 minute. 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.