Serves 4
Five Greens Ingredients
150grams or 2 cups chopped kale
150 grams of 2 cups chopped spinach
150 grams or 2 cups chopped rappini
150 grams or 2 cups chopped Swiss chard
150 grams or 2 cups chopped fenugreek
½ cup fresh or canned chopped chestnuts
½ cup peeled and chopped shallots
2 tbsp peeled and fine chopped garlic
1 tbsp peeled and fine chopped ginger
2 cups fresh vine ripe tomato cut into small pieces
1½ tbsp red chilli powder
1 tsp turmeric powder
1½ tsp coriander powder
1 tsp whole cumin seed
1 tbsp roasted and cracked cumin seed
1 medium-sized seeded green chilli
¼ cup clarified butter or vegetable oil
Salt to taste
Pinch of Sugar
Paneer Crust Ingredients
200 grams fresh paneer (3.25% 1 litre milk) or grated ready-made paneer
4 slices of white or brown breadcrumbs or ½ cup ready-made crumbs
1 egg yolk
2 tbsp peeled and fine chopped shallots
1 tsp peeled and fine chopped ginger
1 tbsp finely chopped fresh coriander
1 seeded and finely chopped green chilli
1 tbsp finely chopped mint
1 tsp cracked black pepper
2 tsp clarified butter or vegetable oil
Salt to taste
Pinch of sugar
Basil Vinaigrette Ingredients
50 grams or ½ cup fresh basil leaves (a bunch)
1 medium sized peeled garlic clove
1/3 cup or 6tbsp vegetable oil
1½ tbsp vinegar
1 tsp black pepper powder
1 tsp salt
1 tsp of sugar
To Prepare the Vinaigrette (10 min)
Wash the fresh basil and pat it dry with a paper towel. Put all ingredients in the blender and blend until smooth .Put it aside in the refrigerator until ready to use.
To Prepare the Garlic Flavoured Five Greens Compote (30min)
Wash all five greens separately and pat dry them with a paper towel. Cut the greens into fine julienne slices. Put a large frying pan on the stove on medium heat. Add clarified butter or oil. Sauté the cumin seeds until they crackle, and then add the shallots. Sauté until transparent. Add the chopped garlic and sauté for two minutes. Add red chilli powder, turmeric powder, coriander powder and tomatoes. Cook another two minutes then add the five greens and ginger. Season with salt, cover the pan, and cook everything together on low heat. Add the chestnuts before the greens are almost tender (approximately 20 to 25 minutes). Finish with a pinch of sugar and cracked cumin seeds, and then set aside.
To Prepare the Paneer Crust (20min)
While the compote is cooking, put a small frying pan on medium heat. Sauté the shallots in clarified butter until transparent and set aside. In a medium bowl, combine the paneer with the egg yolk, breadcrumbs, chopped ginger, coriander, green chilli, mint, and the sautéed shallots. Season with sugar and salt. Divide the mixture in four portions and shape them flat using your palm. Bake in a pre-heated oven at 350 to 375 F until they turn golden brown (approximately 12 to 15 min). Set aside on a flat plate.
To Serve
Divide the five greens compote into four portions on a square or round serving plates. Top with the paneer crust, and then pour about two tablespoons of the basil vinaigrette around the compote. Garnish each plate with a spring of a coriander.
Yummy! Enjoy!
-- Debu
