Spinach and Paneer Turnovers with Mango Basil Chutney

TOTAL TIME: 1 hr 20 min
Prep: 45 min
Inactive Prep: --
Cook: 35 min
YIELD: 18 turnovers
LEVEL: Intermediate


    • 3 tablespoons chopped fresh basil
    • 1 tablespoon minced ginger
    • 1 tablespoon cider vinegar
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon Five-Spice Blend, recipe follows
    • 1 small red chili, minced
    • 1 mango, peeled and pit removed
    • Juice of 1/2 lime
    • A pinch salt
    • A pinch sugar
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    For the turnovers: Preheat the oven to 350 degrees F.

    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.
    Toast the peppercorns in a hot pan until they are aromatic, about 1 minute. 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. Yield: 1/4 cup.

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