Dukkah Crusted Paneer With Creamy Beetroot
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Dukkah Crusted Paneer with creamy Beetroot has been dished by Chef Shazia who conceptualized a fusion menu, This Fusion Recipe is a quick snack which can be served during snack time. Dukkah or Duqqa is an Egyptian spice mix which gives a completely new flavour to Indian Cottage Cheese.
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Ingredients
- Ingredients for Dukkah Spice Mix
- Pistachios 4 tablespoon
- Sesame seeds 2 tablespoon
- Cumin seeds 2 tablespoon
- Fennel seeds 1 tablespoon
- For Preparation of Paneer
- Paneer 200 gms
- Curds 1/2 cup
- Chilli powder 1 teaspoon
- Garlic paste 1/2 teaspoon
- Salt
- Oil 3 tablespoon
- For Creamy Beetroot Sauce
- Beetroot peel, boiled and make it into a fine purée, sieve and keep aside 2
- Hung curds 3 tablespoon
- Mayonnaise 2 tablespoon
- Salt
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Instructions
- To make Dukkah Spice Mix Heat the pan, add pistachios and roast on low flame for 2 minutes. Then add the rest of the ingredients and roast for another minute.
- Transfer the mixture to a plate and let it cool.
- Grind it coarsely in a food processor.
- To make Paneer - Cut the paneer into cubes or you may want to give a circular shape to it.
- In a bowl mix curds with chilli powder, garlic paste and salt, add the paneer cubes.
- Coat the paneer with the already prepared Dukkah spice Mix
- Heat oil in a pan, fry the paneer cubes.
- To make Creamy beetroot In a bowl mix all the ingredients for creamy beetroot together. Serve with paneer
Notes
MasterChef session 2 Runner up and celebrity Chef Shazia Khan demystified ‘nouvelle cuisine’ for the home cook at a food tasting event. The event was hosted by TTK Prestige, showcased Chef Shazia demonstrating the ease of recreating Michelin star quality food at home and reiterating the importance of sourcing fresh local produce and quality ingredients for fine tasting food. This Recipe uses Omega Gold Series Cookware which has been newly launched by TTK Prestige.
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