Leave the paneer to soak in warm water until needed. Also, leave the puff pastry sheets to thaw.
Then grind the cashews and fennel seeds and keep aside.
Heat a pan with the oil and once hot, add the jeera. Once it starts to slightly change color, add the crushed green chili and garlic. Salute until the garlic is slightly golden. Now, add the sliced onion to the pan.
Saute the onion until they turn translucent. Now add the salt, pepper, cumin, turmeric powders and mix well.
Now add the spinach leaves to the pan and cook in medium flame. No need to add any additional water.
Once the spinach is wilted and almost cooked, add the garam masala and the ground cashew/fennel seed mix. Mix well until combined and cook until slightly dry.
Now, crumble half of the paneer and add to the pan. Mix well. Break the remaining paneer into large pieces and add it to the pan. Mix well. Continue to cook until the mixture turns dry. Leave it to cool to room temperature.
Pre heat the oven at 375 F. Take the baking sheet, line it with butter paper or grease it with butter/oil. Place the puff pastry over them. Place about two tablespoons of the paneer mixture at the middle.
Wet the edges with water so that it would stick while folding. Bring opposite edges together as shown in the pic and stick together nicely. Brush the top of the puff with oil.
Bake them in the pre-heated oven for about 20-25 minutes or until the puff changes to golden brown. Check at regular intervals to avoid burnt puffs. Once done remove them from oven and let them get cooled for 5 minutes.
Serve hot as a tea time snack with ketchup.
Notes | FAQ
- In case of using fresh home made paneer. You can skip the process of soaking them in warm water.- Crumbling half the paneer and breaking had into pieces is for a varied texture while eating.- Brushing with butter/olive oil is a must to achieve nice golden brown color.- Follow the instructions on your puff pastry packet for baking. Chances are that it could be different from mine.