Quick fix Pita Sandwich
Paneer stuffed pita sandwiches with a pickled twist
- Serves: 4
- Preparation Time: 30 minutes
- Cooking Time: 20 minutes
- Difficulty: medium
Recipe Ingredients for Pita Bread and Adrak Paneer
- 200 g of adraak (ginger), peeled and chopped in thin slices
- 200 g of paneer
- 2 big onions with 2 cloves of garlic grated
- 3 medium tomatoes grated with 2 green chilies and 1 tbsp of coriander / dhaniya leaves
- 1 tbsp of tomato sauce
- ½ tsp of turmeric powder
- Salt and Red chili powder to taste
- 1 tsp of coriander powder
- ½ cup of lemon juice
- Oil
- 1 tsp of mustard / sarso seeds
- 1 tsp of cumin seeds
Ingredients for Creamed Spinach
- 2 pounds fresh spinach, washed and tough stems removed
- 2 tablespoons unsalted butter
- ½ cup finely chopped shallots
- 1 teaspoon minced garlic
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg
- ½ cup heavy cream
Ingredients for Bell Pepper Coulis
- 2-3 large red, yellow or orange bell peppers
- 2 oz. extra virgin olive oil
- 2 Tbsp. chopped shallots
- ¼ cup vegetable stock
- 1 Tbsp balsamic vinegar
- Kosher salt & ground white pepper, to taste
Method For Ginger (marinated)
- In a non stick pan add 1 tsp of oil; add cumin seeds, mustard seeds.
- When they crackle turn off the gas and pinch of salt and red chili powder.
- In a grater add this mixture and add lemon juice.
- Mix it well till the mixture is well blended.
- Now dip all the ginger slices in this lemon mixture and marinate it for 10-12 hrs minimum and 1-2 days.
- This can be used as Aachaar /pickle also with hot parantha’s or puri’s.
For the Paneer
- In a non stick pan add 1 tbsp oil on a medium heat and add coriander.
- Add Onions and cook them until caramelized.
- Add tomatoes and tomato sauce.
- Add salt, red chili and turmeric powder
- Cook on simmer for 15 minutes.
- Now add the 2-3 tbsp of ginger slices marinated before with some juice.
- Turn off the heat and add paneer cubes let it cook with lid on.
- Garnish with ginger slices and reserve.
Directions
- Bring a pot of salted water to a boil over high heat.
- Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible.
- Finely chop and set aside.
- Melt the butter in medium saute pan over medium-high heat.
- Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes.
- Add the spinach and cook, stirring, just until the liquid is released.
- Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes.
- Remove from the heat and serve immediately.
Recipe Method
- Remove the core, seeds and membranes from the peppers and roughly chop them.
- Heat a heavy-bottomed sauté pan over medium heat for a minute, then add the olive oil and heat for another minute.
- Add the shallots and sauté for a minute or two or until they’re slightly translucent.
- Reduce heat to low, add the chopped pepper. Cover and sweat for about 15 minutes or until tender.
- Add a couple of tablespoons of stock and cook for another minute or two.
- Remove from heat and puree in a blender.
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