Savoury pancakes with spinach and paneer filling – get your greens in with this simple, scrumptious vegetarian meal.
If you exit for a curry what’s your favorite dish to order? Mine is saag paneer (or palak paneer – saag means greens and palak means spinach). Typically I really feel like perhaps I needs to be extra adventurous and take a look at a special dish each time, however then I bear in mind simply how good saag paneer is and I cave and order it but once more. The excellent news is that it’s also fairly simple to make at house so you may get pleasure from it any time!
When you don’t know what saag paneer is then in brief it’s cubes of fried paneer cheese in a creamy, spiced spinach sauce. It’s actually flavourful and scrumptious however isn’t overly spicy so is a good vegetarian meal for all of the household. I’ve made one thing a bit completely different right here and used the saag paneer to stuff some herby savoury pancakes. It’s a actually scrumptious strategy to serve it and is a good sharing meal – simply put all the things out on the desk and let everybody assemble their very own pancakes. In fact you can overlook the pancakes and simply have the filling with rice or naan bread (or each!) in the event you desire, however I believe that the pancakes actually take it up a notch.
The pancakes are additionally nice to have with some other savoury, spicy filling you want, and are additionally actually good only for dipping in chutney. They can be utilized in just about the identical manner as you’ll eat naan bread however are significantly faster and simpler to make!
- 21ouncesdefrosted frozen spinach
- 1 lb paneer, minimize into ½ inch cubes
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion, peeled and finely chopped
- 2 inch piece contemporary ginger
- Four cloves garlic
- 1 Tbsp curry powder
- 6 Tbsp heavy cream
- squeeze lemon juice
- Three Tbsp vegetable oil
- salt and pepper
- 2 cups all-purpose flour
- 1/2 tsp floor cumin
- 1/Four tsp turmeric
- 1/2 tsp salt
- Three massive eggs
- 1 1/Four cups milk
- 1 Tbsp melted butter
- Three scallions
- small handful contemporary cilantro
- small handful contemporary mint
- 2 inexperienced chillies
- pure yogurt, chutney and sliced chillies to serve (elective)
1.Begin by making the filling: Blitz the spinach in a meals processor till it’s roughly pureed; put aside.
2.Warmth 1 Tbsp of the oil in a big, vast saucepan and add the paneer . Fry for a few minutes till it’s golden then switch it to a bowl and put aside.
3.Add the remaining 2 Tbsp oil to the identical pan over a low warmth. Add the mustard and cumin seeds and fry gently for about 30 seconds till they change into aromatic. Add the onion and proceed to cook dinner for about 5 minutes till softened.
4.Peel and finely grate the ginger and garlic then add it to the pan together with the curry powder. Cook dinner for one more minute then add the spinach and cook dinner for a pair extra minutes.
5.Stir within the cream and paneer then add a squeeze of lemon juice to style and loads of salt and pepper. Put aside and maintain heat.
6.To make the pancakes; place the flour, cumin, turmeric, salt and eggs in a big bowl. Regularly whisk within the milk then whisk within the melted butter.
7.Thinly slice the scallions, finely chop the cilantro and mint and de-seed and finely chop the chillies. Whisk all the things into the batter.
8.Calmly grease a frying pan and place over a medium warmth. Add a ladleful of the batter and swirl the pan in order that the batter spreads and thinly coats the bottom. Cook dinner for a few minutes till set then flip the pancake over with a spatula and cook dinner for a few minutes on the opposite facet till golden.
9.Repeat with the remainder of the batter, it is best to get about 6 pancakes. Serve the pancakes crammed with the spinach and paneer.