Jhatpat Chatpat Pita Sandwich

Jhatpat Chatpat Pita Sandwich Ingredients for Pita Bread and Adrak Paneer200 g of adraak (ginger), peeled and chopped in thin slices 200 g of paneer 2 big onions with 2 cloves of garlic grated 3 medium tomatoes grated with 2 green chilies and 1 tbsp of coriander / dhaniya leaves 1 tbsp of tomato sauce ½ tsp of turmeric powder Salt and Red chili powder to taste 1 tsp of coriander powder ½ cup of lemon juice Oil 1 tsp of poppy / sarso seeds 1 tsp of cumin seeds Method For Ginger (marinated)In a non stick pan add 1 tsp of oil; add cumin seeds, poppy seeds. When they crackle turn off the gas and pinch of salt and red chili powder. In a grater add this mixture and add lemon juice. Mix it well till the mixture is well blended. Now dip all the ginger slices in this lemon mixture and marinate it for 10-12 hrs minimum and 1-2 days. This can be used as Aachaar /pickle also with hot parantha’s or puri’s. For the PaneerIn a non stick pan add 1 tbsp oil on a medium heat and add coriander. Add Onions and cook them until caramelized. Add tomatoes and tomato sauce. Add salt, red chili and turmeric powder Cook on simmer for 15 minutes. Now add the 2-3 tbsp of ginger slices marinated before with some juice. Turn off the heat and add paneer cubes let it cook with lid on. Garnish with ginger slices and reserve. Ingredients for Creamed Spinach2 pounds fresh spinach, washed and tough stems removed 2 tablespoons unsalted butter 1/2 cup finely chopped shallots 1 teaspoon minced garlic 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon nutmeg 1/2 cup heavy cream DirectionsBring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside. Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately. Ingredients for Bell Pepper Coulis2-3 large red, yellow or orange bell peppers 2 oz. extra virgin olive oil 2 Tbsp. chopped shallots ¼ cup vegetable stock 1 Tbsp balsamic vinegar Kosher salt & ground white pepper, to taste Method Remove the core, seeds and membranes from the peppers and roughly chop them. Heat a heavy-bottomed sauté pan over medium heat for a minute, then add the olive oil and heat for another minute. Add the shallots and sauté for a minute or two or until they're slightly translucent. Reduce heat to low, add the chopped pepper. Cover and sweat for about 15 minutes or until tender. Add a couple of tablespoons of stock and cook for another minute or two. Remove from heat and purée in a blender.