Indian style cheese and spinach pancake
Makes 4
Ingredients
- 4 tbs oil
- 1 tsp cumin seeds
- 1 small onion, chopped
- 1½ tsp finely chopped ginger
- 3 large cloves garlic, peeled and finely chopped
- ½ tsp each garam masala, coriander and cumin powders
- Pinch of nutmeg
- Salt to taste
- 350g baby spinach, wilted in a pan with a little water
- 90-100g fresh mozzarella, fresh paneer, ricotta, goats or feta cheese
- 4 large plain pancakes
Method
- Heat the oil in a medium sized saucepan, add the cumin seeds and cook until they have darkened a little.
- Add the onion and cook until are soft and golden brown at the edges.
- Stir in the ginger and garlic and sauté over a gentle flame until garlic is cooked, about a minute or so.
- Add the spice powders, salt and a small splash of water and cook for one minute.
- Add the spinach and cook for a few minutes to incorporate all the flavours. The consistency should be creamy so add more water or reduce over a high heat as necessary. Taste and adjust the seasoning.
- Tear or crumble the cheese into the spinach and stir to incorporate.
- Warm through before filling your pancakes; serve hot.
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