Dukkah-Crusted Paneer with Creamy Beetroot Dip: A Flavorful Fusion Snack
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About Dukkah-Crusted Paneer with Creamy Beetroot Dip: A Flavorful Fusion Snack
This Dukkah-Crusted Paneer with Creamy Beetroot Dip recipe is a delightful fusion of Egyptian and Indian flavors, perfect for a quick and elegant snack. Chef Shazia's innovative creation combines crispy, spice-crusted paneer with a smooth, vibrant beetroot dip for a truly unforgettable taste experience.The recipe features dukkah, an aromatic Egyptian spice blend, which adds a unique depth of flavor to the Indian cottage cheese (paneer). It's surprisingly easy to make and can be prepared in under 30 minutes, making it ideal for busy weeknights or entertaining guests.Prepare to be amazed by the incredible combination of textures and tastes! The crunchy dukkah coating contrasts beautifully with the soft paneer, while the creamy beetroot dip provides a refreshing counterpoint. Get ready to elevate your snack game!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Dukkah Spice Blend
- 1/4 cup Pistachios shelled
- 2 tablespoons Sesame Seeds
- 2 tablespoons Cumin seeds
- 1 tablespoon Fennel seeds
- 1 teaspoon Coriander for added flavor, optional, seeds
For the Paneer
- 200g Cottage Cheese indian cottage cheese
- 1/2 cup Yogurt
- 1 teaspoon Chili Powder
- 1/2 teaspoon Garlic paste
- 1-2 teaspoons Salt to taste
- 3 tablespoons Vegetable Oil or your preferred cooking oil
For the Creamy Beetroot Dip
- 2 medium Beets cooked, peeled and pureed
- 3 tablespoons Greek Yogurt or hung curd
- 2 tablespoons Mayonnaise
- 1-2 teaspoons Salt to taste
- 1/4 teaspoon Pepper black, freshly ground, optional
Instructions
Make the Dukkah Spice Blend
- Dry roast pistachios in a pan over low heat for 2 minutes. Add sesame seeds, cumin seeds, fennel seeds, and coriander seeds (if using). Roast for another minute until fragrant.
- Transfer to a plate and let cool completely.
- Grind coarsely in a food processor.
Prepare the Paneer
- Cut paneer into bite-sized cubes.
- In a bowl, whisk together yogurt, chili powder, garlic paste, and salt.
- Add paneer cubes and toss to coat evenly.
- Press the dukkah mixture onto the paneer cubes, ensuring they are well-coated.
- Heat oil in a pan over medium heat. Fry the paneer cubes until golden brown and crispy on all sides.
Make the Creamy Beetroot Dip
- In a bowl, combine the beet puree, Greek yogurt (or hung curd), mayonnaise, salt, and pepper. Mix well until smooth and creamy.
Serve
- Serve the dukkah-crusted paneer hot with the creamy beetroot dip.
Recipe Notes
Expert Tips
- For a richer dukkah, toast the seeds and nuts in a dry pan until fragrant before grinding.
- If you don't have hung curd, Greek yogurt is a great substitute for a creamier beetroot dip.
- Adjust the amount of chili powder to your spice preference.
- Garnish with fresh cilantro or parsley for an added pop of color and freshness.
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Recipe Nutrition
Calories: 843kcalCarbohydrates: 24gProtein: 28gFat: 73gSaturated Fat: 21gPolyunsaturated Fat: 18gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 76mgSodium: 2550mgPotassium: 690mgFiber: 7gSugar: 9gVitamin A: 506IUVitamin C: 6mgCalcium: 801mgIron: 8mg
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4 Comments
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I’m excited to make this at home!
Such an enticing dish! Thanks for the recipe.
What a delicious idea! Thanks for sharing.
Such a delicious dish! Thank you.