Core Ingredients and Flavorings:
1 tsp cumin powder
1/2 tsp red cayenne pepper
1/2 tsp ground black pepper
1 tsp crushed garlic
1 tbs oil
2 sheets Pillsbury Puff Pastry sheets (thawed at room temperature)
1 tsp salt or to taste
2 tbs greek yogurt
1/2 onion chopped fine (roughly around 1/4 cup)
1 cup peas
1/2 potato diced fine
1/2 cup diced paneer or mozarella for those who prefer it
1/4 cup chopped tomatoes
1/2 cup chopped spinach
2 tbs chopped cilantro
2 green chillies deseeded and diced fine (optional)
oil to spray baking dish
Preheat oven at 425 degrees and then spray and line a baking dish with a sheet of the puff pastry.
Heat the oil in a non stick pan and throw in the garlic, chillies and onions. Saute on medium heat until the onions begin to sweat.
Now add the peas and potatoes and stir on medium heat for about 5 minutes.
Add the spinach, cilantro and tomatoes and all the spices and salt.
Cover and cook for about 5 minutes and then add the paneer ( or mozerella cheese) and mix well.
Turn off the heat and let it cool for about 5 minutes.
Now spread the vegetables on the prepared baking dish and cover with the second pastry sheet tucking in the corners so as to enclose the vegetables between the two sheets.
Spray with oil and bake for 15 minutes until a golden brown crust is formed.
Cut into square pieces and serve hot with ketchup or chutney.