Palak Paneer Quesadilla

Origin

Palak paneer, a classic dish from North India, showcases the rich culinary heritage of the region, emphasizing the use of fresh greens and dairy. The quesadilla, rooted in Mexican cuisine, provides a playful fusion, highlighting how diverse cultures can creatively interact through food.

Ingredients

• 200 gramsfresh spinach
• 150 gramspaneer
• 1 mediumonion
• 2 wholegarlic cloves
• 1 tbspginger
• 1 tspcumin seeds
• 1 tspgaram masala
• 1 tspred chili powder
• to tastesalt
• 1 tbspolive oil
• 4 wholeflour tortillas
• 100 gramsmozzarella cheese

Instructions

1. 01

   Step 1: Heat olive oil in a pan over medium heat. Add cumin seeds and sauté until they start to pop, releasing their aroma, about 30 seconds. This step adds a depth of flavor to your base.

2. 02

   Step 2: Add finely chopped onions and cook until soft and translucent, about 5 minutes. Stir in minced garlic and ginger; sauté until fragrant, about 1 minute.

3. 03

   Step 3: Stir in the fresh spinach, cooking until wilted, about 3-4 minutes. Incorporating the greens at this stage ensures they meld seamlessly with the spices.

4. 04

   Step 4: Sprinkle in the red chili powder, garam masala, and salt. Mix well and cook for another 2 minutes, allowing the spices to bloom and infuse the spinach mixture.

5. 05

   Step 5: Crumble the paneer into the spinach mixture, gently folding it in until heated through, about 3 minutes.

6. 06

   Step 6: On a separate pan, place a tortilla, sprinkle half with mozzarella cheese, and top generously with the spinach-paneer mixture. Fold the tortilla over, pressing gently, and cook for 2-3 minutes per side until crispy and golden.

7. 07

   Step 7: Repeat with the remaining tortillas. Serve warm, sliced into wedges.

Chef's notes

• Ensure your spinach is thoroughly washed to remove any grit. A salad spinner works wonders here.
• For a vegan version, swap paneer with crumbled tofu and use vegan cheese. Note that the texture will differ slightly.