Fusion food seems to be coveted by good food audience. My sense is that it create a feel of being in tandem with the new keeping the sense of the classic old alive inside. Then there is a spark of surprise when presented with unexpected culinary nuances. Surprises work well when pleasant. I am sharing one such one meal dish recipe which clearly turns out to be a very pleasant surprise. It was cenceptualised from the North Indian classic dish palak paneer infused with Italian herbs and piled up in a lasagna format.
My food word for this recipe would be interflowing.
When you go out shopping look for;
Chilly flakes or paprika
Salt to taste
The recipe would be;
Grate three hundred gms paneer. Blanch a thick bunch of washed spinach. Cool. Blitz to make a puree.
Warm a tbsp olive oil in a wok. Add a finely chopped onion and four pods minced garlic.
Once pink, add paneer. Stir well. Add salt, oregano, pepper powder and mix well. This step can be done one later too.
Pour in the spinach puree. Blend well. Add paprika for some spice.
Now layer lasagna sheets and pour the thick puree. Sprinkle cheese.
Repeat three times. Bake for twenty mins at one hundred and fifty degrees C.