Chhaya RecipesFeatured
Spinach Pesto Paneer
This delicious recipe for spinach pesto paneer involves cubes of paneer that are deep fried till crisp and then tossed in a spinach-pesto sauce. It serves as a quick and easily prepared appetizer with a beautiful dense green color.
Total time: 25 minutes
Serving: 4 persons
Ingredients:
For spinach pesto:
- 1/2 cup almonds
- 2.5 cups spinach
- 2 tbsp grated parmesan cheese
- 2 cloves garlic
- 1/4 cup olive oil
- ½ lemon juice
- 1 tsp salt
- 1 tsp pepper
Other ingredient:
- 250g paneer (cottage cheese)
- 2 onions
- 1 red capsicum
- 1 green capsicum
- 2-3 green chili
- 1,½ tbsp corn flour
- 1,1/2 tbsp maida (all purpose flour)
- 1 tbsp green chili sauce
- 1 tsp lemon juice
- 1/2 tsp pepper
- Oil to fry
- Salt to taste
- Water
Instructions:
For making spinach pesto:
- Wash and spin-dry the spinach leaves
- Blend the leaves in a food processor with the almonds, garlic, parmesan cheese, lemon juice, olive oil, salt and
- pepper
- Chop paneer into cubes
- Dice onion, capsicum into cube shape
- Slit green chillies lengthwise
- Make a thick paste of corn flour, maida, salt and little water
- Heat oil in a frying pan
- Dip the paneer cubes in the above paste and fry till golden brown
- Remove from pan and drain excess oil on kitchen paper
- Heat a wok and add 2 tbsp of oil
- Add onions and stir on high for half a minute
- Add green chili, capsicum and sauté well
- Add the pesto paste, green chili sauce, pepper and salt; stir well
- Add fried paneer cubes and mix well
- Remove from flame, add lemon juice and combine
- Garnish with freshly chopped coriander leaves
- Serve hot or cold.
Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com
