Palak Paneer & Saffron Arancini

Pakistani Snack Food

Pukka Paki is a guest of the Urban Rajah

Sumayya Jamil combines that rare gift, a zeal for adventurous food and the ability to engage and entice food lovers through the written word, supper clubs, cooking classes and more. Which, is what attracted me and no doubt Madhur Jaffery, Hello magazine and a gaggle of other venerable foodies to work with her. Former lawyer and now full time foodie, Sumayya’s nom de plume, Pukka Paki (the latter meaning ‘pure’) represents her life’s passion to share food and stories from her homeland, Pakistan. Often re-mixing recipes with inventive European flavours and techniques I was delighted when she agreed to guest blog for Urban Rajah and share one of her own mouthwatering original recipes. The brief contained a three point criteria. It must be ‘innovative, tasty and original.’

‘That’s easy’ she replied. Pukka Paki’s response below is an epicurean delight. Put simply it’s Delicious Living.

Pukka Paki's Palak Paneer

Palak Panner, a favourite at your local South Asian takeaway but does one ever think of how the flavours may work well with something as diverse as Italian Arancini? Growing up in Pakistan, I always found that there was a great love of Italian cuisine, whether it be a quick bottled ragu sauce on pasta or a gourmet meal at a restaurant, There has always been a tendency to order or cook Italian. Somehow their cuisine just works everywhere. I thought of how a simple Palak Paneer, a quick dish of both Pakistan and India, would work really well with Arborio rice and cheese other than paneer just adds a whole lot of texture and interest.

Arancini meaning 'small oranges' in Italian always reminded me of these small tiny fragrant oranges that grew in my grandmother’s garden in Karachi. Their aroma filled the evening air when went over for dinner and I used to secretly pick them, only to discover every time that they were sour! I suppose the novelty of doing something forbidden always had it's thrill!

I have made a Pakistani fusion of Arancini by incorporating a Palak Panner recipe with Saffron yahkni (a saffron and garam masala stock). These are great as a starter or a tea time canapé.

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Prep and cooking time: 45 minutes including making the risotto and plus overnight time to let risotto cool.

Serves: makes about 15 Arancini balls

Ingredients

  • Vegetable oil, for deep frying
  • 150 g Arborio rice (Risotto rice)
  • 250 g chicken stock
  • 60 g chopped spinach
  • 15 pieces of small cubed paneer
  • 1 tsp ginger and garlic paste
  • 1/2 onion, chopped finely
  • 3 tbsp grated mozzarella cheese
  • 1 tbsp salted butter
  • 50 g flour
  • 60 g breadcrumbs
  • 1 egg, beaten
  • water

Spices and herbs

  • 1 pinch Saffron
  • 4-5 peppercorns
  • 3 cloves
  • 1 cardamom
  • 1 tsp cumin
  • 1/2 tsp red chilli powder
  • 2 green chillies, chopped finely
  • salt, to taste

Method

To make the risotto: Boil the stock with the rice, saffron, cloves, salt, peppercorn and cardamom. Stir until they boil. Turn down heat and cover and stir occasionally until all the liquid is absorbed in the rice and the rice is soft and cooked through.

In a shallow pan, heat the oil, add the cumin once they splutter, add onions and fry until translucent. Add the ginger and garlic cook until the raw smell leaves the pan. Add the spinach, butter and chilli powder. Now add the cooked rice and mozzarella cheese and stir until the mixture is stiff. Pour out on to a flat plate, cover and refriderage for 6 hours or overnight.

To make the Arancini balls: Prepare the breadcrumbs, flour and beaten egg in 3 separate plates. Start by heating up enough oil in a wok-like pan and keep on medium heat. Now using the cold rice mixture form balls and push in a small piece of paneer in the middle - reshape and continue to make them into a ball like shape. The size of the arancini balls depends on you.

Make a batch of about 5 balls at a time then dip in flour, egg and breadcrumbs - fry them together, turning them to ensure an even colour of golden brown. Repeat until all the mixture is used up.

Enjoy hot with some chilli sauce or a cool raita dip.

Dine out on more imaginative recipes with @PukkaPaki or on Facebook: Pukka Paki





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Pakistani Snack Food

Pukka Paki is a guest of the Urban Rajah

Sumayya Jamil combines that rare gift, a zeal for adventurous food and the ability to engage and entice food lovers through the written word, supper clubs, cooking classes and more. Which, is what attracted me and no doubt Madhur Jaffery, Hello magazine and a gaggle of other venerable foodies to work with her. Former lawyer and now full time foodie, Sumayya’s nom de plume, Pukka Paki (the latter meaning ‘pure’) represents her life’s passion to share food and stories from her homeland, Pakistan. Often re-mixing recipes with inventive European flavours and techniques I was delighted when she agreed to guest blog for Urban Rajah and share one of her own mouthwatering original recipes. The brief contained a three point criteria. It must be ‘innovative, tasty and original.’

‘That’s easy’ she replied. Pukka Paki’s response below is an epicurean delight. Put simply it’s Delicious Living.

Pukka Paki's Palak Paneer

Palak Panner, a favourite at your local South Asian takeaway but does one ever think of how the flavours may work well with something as diverse as Italian Arancini? Growing up in Pakistan, I always found that there was a great love of Italian cuisine, whether it be a quick bottled ragu sauce on pasta or a gourmet meal at a restaurant, There has always been a tendency to order or cook Italian. Somehow their cuisine just works everywhere. I thought of how a simple Palak Paneer, a quick dish of both Pakistan and India, would work really well with Arborio rice and cheese other than paneer just adds a whole lot of texture and interest.

Arancini meaning 'small oranges' in Italian always reminded me of these small tiny fragrant oranges that grew in my grandmother’s garden in Karachi. Their aroma filled the evening air when went over for dinner and I used to secretly pick them, only to discover every time that they were sour! I suppose the novelty of doing something forbidden always had it's thrill!

I have made a Pakistani fusion of Arancini by incorporating a Palak Panner recipe with Saffron yahkni (a saffron and garam masala stock). These are great as a starter or a tea time canapé.

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