Paneer puff By sayed ismail

Instructions.

First, thaw your puff pastry until it comes to room temperature and becomes soft, for about 30-45 minutes. Cut the paneer into 1/4 inch small cubes and keep it immersed in warm water for about 10 minutes.

Mean while heat a pan with oil, add the fennel seeds. Once it starts changing color, add the onion and saute for 2 minutes. Then add the ginger-garlic paste and saute until the onion changes to dark brown in color. Onion should be nicely caramelized, but take care not to burn it.

Now add the tomato, salt and saute until the tomatoes turn mushy. Follow it with the listed powders (Red chilli, Garam masala, Coriander, Jeerand give a quick stir. Add about 1/2 cup of water, stir and turn the flame to low-medium. Cook until the water completely evaporates.

By now the raw smell of all the powders would have gone. Drain the paneer from water, add it to the pan and saute for 2 minutes. Take a pinch of kasuri methi, crush it in between your palms and add to the paneer masala. Give a quick stir and turn off the flame.

Leave the prepared paneer masala to come to room temperature. We will move on with puff folding.

Pre heat the oven at 375 Take the baking sheet, line it with butter paper or grease it with butter/oil. Place the puff pastry over them as shown in pic. Wet the edges with water so that it would stick while folding.

Now take a spoon full of prepared paneer masala and place it at its center. Fold the pastry to form a triangle shape by joining two opposite edges. Seal the edges by pressing with your thumb. Refer to the video here.

Repeat the same process for other pastry. Finally, brush the top with melted butter/ olive oil, which will give the puff a bright golden brown after baking.

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.