City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Grilled Paneer Stuffed with Spicy Potatoes and Raisins

May/June 2010

1 450 g. package paneer
(Mother Dairy Brand is preferred)

salt and pepper

olive oil

3 large russet potatoes, boiled, peeled and mashed

2 T. each chopped red onion, chopped cilantro and chopped raisins

1 large zucchini, shaved into long, thin strips

roasted pepper garnish (use jarred peppers)

Cut the paneer in half width-wise, then cut each of those pieces into four equal slices to give you 8 slices of paneer. Season with salt and pepper and olive oil, then brown each side on a grill. Reserve.

Add the red onion, cilantro and raisins to the mashed potatoes and mix thoroughly. Preheat the oven to 450°F. Place 4 slices of paneer on a cookie sheet and top with a generous dollop of mashed potato mixture. Top with another slice of paneer to make a “sandwich” and press gently so the potato fills to the edges of the paneer. Brush both sides of the paneer sandwich with olive oil, then wrap each with 2 strips of zucchini, one lengthwise, one widthwise. Place open sides of zucchini down on the cookie sheet. Brush the tops of the sandwiches with oil, season with salt and pepper and place them in the hot oven for 5 minutes, or until the zucchini is soft and slightly browned.

Spinach Curry:

olive oil

2 T. cumin seeds pan-roasted in olive oil until slightly browned

2 T. each minced garlic and ginger

2 T. chopped onion

1 t. turmeric

2 lbs. spinach, blanched and chopped fine

2 t. salt

1 t. chile powder

1 T. garam masala (dry-roasted, ground spices)

Cover the bottom of a frying pan with oil and heat it hot. Add the cumin, ginger, garlic and onions and sauté until slightly browned. Add the turmeric and spinach and cook for 30 minutes, stirring often, until thickened. Stir in the salt, chile powder and garam masala and purée quickly in a food processor or blender.

To serve: divide the spinach curry among 4 plates and top each with a paneer sandwich. Garnish with strips of roasted pepper and, if you like, drizzle the plate with herb or chile oil. Serves 4.

Vegetables and Salads