The Paneer – Pistachio Spinach Pesto Parathas are an easy put-together main course. High in beneficial fats, Vitamin B6, potassium and a good source of fiber, protein, and antioxidants. And they are delicious.
Friends ask me all the time, how to to use sauces in different ways. I think of a sauce as a blank canvas that you can build on, adapt it to any cuisine with just a few changes. My experience has been, if you have sauce, your meal is minutes away. This is one such recipe.
How to use Pesto in Indian Cusine
Pesto, that is traditionally used in Italian cuisine is a yummilicious (I know it’s not a word!) concoction that I learned to make after moving to the United States. I can eat pesto out of a jar straight. It took me a few years to think of pesto as a sauce that I can use not just in pasta or pizza, but in various other dishes. Sure, they won’t be authentic but isn’t that way we develop new recipes?
I first had to think of pesto not just with basil but with other greens. Spinach is one of favorite greens ever – there are so many varieties and I love them all. At any point in time, there will always be three kinds of spinach in my refrigerator.
Pistachios are another change from the traditional pine nuts used in pesto. I have tried walnuts but pistachios with spinach is a winning combination. I make pesto without cheese so that I can use in absolutely everything.
Use Dandelion Greens Pesto instead for another interesting take on this amazing dish. The greens are nutty and pleasingly bitter in taste and add an amazing dimension to what you are eating.
Combine grated Paneer, Pistachio Spinach Pesto, salt and green chilis. Divide into 6 portions and make them into balls.
Divide the dough into 6 parts each about 85grams
Roll out one position into a small circle
Place the filling in the center of the rolled out circle and fold down the edges over the filling and seal in the filling by pinching the dough closed on top.
Flatten the package with your palm. Dust with flour and roll it out into a circle 1/2 Centimeter thick
Heat a Skillet/Tawa till it's hot to touch
Cook the parathas on both sides till light brown spots appear. Spread 1/2 teaspoon of oil around the parathas and cook both sides again.
The parathas are done when the light brown spots turn into lovely golden brown dots.
Transfer to a plate. They are ready to eat or be rolled up for the lunch box.