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Spinach and Paneer Turnovers with Mango Basil Chutney

  • Preparation Time45 mins
  • Cooking Time35 mins
  • Serves18

For the Spinach And Paneer Turnovers

1 teaspoon cumin seeds
2 cups plain 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

For the Mango Basil Chutney

3 tablespoons chopped fresh basil

For the turnovers: Preheat the oven to 175°C. 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.

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