Indian pancake filling recipe

• 4 tbsp Oil
• 1 tsp Cumin seeds
• 1 Small onion, chopped
• 1.5 tsp Finely chopped ginger
• 1 Pinch of nutmeg
• 1 Pinch of salt to taste
• 350 g (12.3oz) Baby spinach, wilted in a pan with a little water
• 100 g (3.5oz) Fresh mozzarella, fresh paneer, ricotta, goats or feta cheese
• 4 Large plain pancakes
• 3 large cloves garlic, peeled and finely chopped
• 0.5 tsp each garam masala, coriander and cumin powders

1. Heat the oil in a medium sized saucepan, add the cumin seeds and cook until they have darkened a little.
2. Add the onion and cook until are soft and golden brown at the edges.
3. Stir in the ginger and garlic and saute over a gentle flame until garlic is cooked, about a minute or so.
4. Add the spice powders, salt and a small splash of water and cook for one minute.
5. Add the spinach and cook for a few minutes to incorporate all the flavours.
6. The consistency should be creamy so add more water or reduce over a high heat as necessary.
7. Taste and adjust the seasoning.
8. Tear or crumble the cheese into the spinach and stir to incorporate.
9. Warm through before filling your pancakes; serve hot.

oil, cumin, onion, ginger, nutmeg, salt, water, fresh mozzarella, garlic, garam masala

Taken from www.lovefood.com/guide/recipes/11325/anjum-anands-indian-pancake-filling (may not work)