Stuffed Paneer Pockets with Sundried Tomatoes and Spinach
Edit Food Collective
Serves 2
Prep time - 25 mins | Total time - 25 mins
Ingredients
Paneer – 250g
edit* Sundried Tomato Pesto – 4 tbsp
Spinach – 1 cup
Garlic, chopped – 2 tsp
Sugar – 1 tsp
Olive oil – 5 tbsp
Salt – to season
Make it Yours
Sauté the spinach and garlic in ½ tbsp of the oil. Sprinkle with salt.
Make a slit in the paneer block, taking care not to cut it into two separate pieces.
Heat the remaining oil and the sugar in a pan until the sugar browns. Shallow fry the paneer until lightly browned, about 5 mins per side on low heat.
Stuff the paneer with the edit* Sundried Tomato Pesto and sautéed spinach. Serve hot.
Tips: The paneer can be replaced with chicken breast. Cut pockets into the breast to hold the stuffing.
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