Saffron-Infused Palak Paneer Pockets with Cilantro Chutney

Palak Paneer is a creamy, aromatic Indian spinach dish originating from the northern regions. This creative twist adds a crispy pocket filled with homemade paneer, served with a tangy cilantro chutney. The combination of textures and flavors is a true delight in the heart of India.

🛒 Ingredients

• 2 bunches cups spinach leaves
• 12 ounces pieces paneer cheese
• 1 inch ginger
• 4 cloves garlic
• 1 tbsp cumin seeds
• 2 tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp salt
• 1/4 tbsp saffron threads
• 1 cup cups chana dal
• 2 tbsp ghee
• 1 cup cups cilantro leaves
• 2 tbsp green chilies
• 2 tbsp lemon juice

👨‍🍳 Instructions

1. 1

   Step 1: Rinse the spinach leaves and soak them in boiling water for 30 seconds to remove any bitterness. Drain and set aside to cool.

2. 2

   Step 2: In a blender or food processor, combine spinach, ginger, garlic, cumin seeds, coriander powder, garam masala powder, and salt. Blend until smooth.

3. 3

   Step 3: In a pan, melt 1 tablespoon of ghee over medium heat. Add the blended spinach mixture and sauté for 5 minutes.

4. 4

   Step 4: Meanwhile, heat the remaining 1 tablespoon of ghee in a separate pan. Add the paneer cheese pieces and cook until golden brown.

5. 5

   Step 5: Add the cooked paneer cheese to the spinach mixture and stir well.

6. 6

   Step 6: Add the saffron threads and 1 cup of water to the spinach mixture. Stir well to combine.

7. 7

   Step 7: To make the cilantro chutney, combine cilantro leaves, green chilies, lemon juice, and 1/4 cup of water in a blender or food processor. Blend until smooth.

8. 8

   Step 8: To assemble the pockets, lay a sheet of puff pastry on a flat surface. Place a tablespoon of the spinach and paneer mixture in the center of the pastry.

9. 9

   Step 9: Brush the edges of the pastry with a little water and fold the pastry to form a triangle or square shape. Press the edges to seal the pocket.

10. 10

    Step 10: Preheat the oven to 400°F (200°C). Place the pockets on a baking sheet lined with parchment paper and brush with a little water. Bake for 15-20 minutes, or until golden brown.

💡 Pro Tips

To avoid soggy pockets, make sure the spinach and paneer mixture is not too wet. Also, don't overfill the pockets, as this can cause them to burst open during baking. Store leftover pockets in an airtight container in the refrigerator for up to 2 days.

📊 Nutrition per Serving