Spinach and Paneer Turnovers with Mango Basil Chutney
Spinach and Paneer Turnovers with Mango Basil Chutney
Get this quick and easy spinach and paneer turnover recipe by Bal Arneson from Spice Goddess.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 45 minutes
  • Cooking Time 35 minutes
  • Yield 9 - 10 servings
  • Spinach and Paneer Turnovers:
  • 1 teaspoon cumin seeds
  • 2 cups all purpose flour
  • A pinch of salt
  • 3 tablespoons grape seed oil
  • ¼-½ cup water
  • 3 tablespoons grape seed oil
  • 1 small onion, thinly sliced
  • 1 tablespoon fenugreek seeds
  • 1 tablespoon garam masala
  • A pinch of salt and pepper
  • 454 grams spinach leaves, chopped
  • 1 cup homemade paneer or feta cheese
  • Mango Basil Chutney
  • Mango Basil Chutney:
  • 1 mango, peeled and pit removed
  • 3 tablespoons chopped fresh basil
  • A pinch sugar
  • A pinch salt
  • 1 tablespoon minced ginger
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon five spice blend (See recipe below)
  • Juice of ½ lime
  • 1 small red Chilli, minced
  • 1 tablespoon cidar vinegar
  • Five Spice Blend:
  • 2 teaspoons mixed peppercorns
  • 1 teaspoon whole cloves
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground cinnamon
  1. Spinach and Paneer Turnovers:
  2. Preheat oven to 350°F
  3. 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
  4. 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
  5. 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
  1. Mango Basil Chutney:
  2. Put everything in a blender and pulse until smooth. Store in an airtight container in the refrigerator
  1. Five Spice Blend:
  2. Toast peppercorns in a hot pan for about 1 minute, until they are aromatic
  3. 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

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