Methi Paneer Tarts And Tartlets
About Methi Paneer Tarts And Tartlets
Today kids are very fussy about eating green leafy vegetables. As a parent we understand the requirement of greens in regular diet. So invented this recipe. This is a fusion recipe. Here I have made tarts first then filled the tarts with our Indian Methi Paneer. The result is a delicious dish which can be taken as breakfast, lunch, branch or snacks. They are super yummy and kids will grab them in no time for sure.
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Recipe Time & More
Ingredients
- For Tart for tart
- 100 gm All Purpose Flour
- 50 gm Butter ice cold
- 1 tsp Salt or as per taste
- spoon Sugar half tea
- to Cold Water or dough ice make the dough
- Paneer or methi for methi
- 1 leaves Fenugreek
- 2 spoon Ginger Garlic Paste tea
- 2 Onion Paste or onions onions
- 2 Tomato Puree or tomatoes ripe tomatoes
- 1 spoon Cumin Powder tea
- 1 tsp Coriander Powder
- 1 tsp Red Chili Powder
- 2 tsp Garam Masala
- 2 spoon Desi Ghee tea
- spoon Cumin Seed half tea
- 250 gm Paneer
- Oil for frying the paneers
- Topping or cheese cheese for as per your choice
- 2 spoon Sugar tea
- 1-2 tsp Salt or as per taste
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Instructions
- Add all all purpose flour and ice cold butter in a bowl and mix them with your hands. It will become crumby.
- Now add the sugar, salt and ice cold water to make a dough. Do not overmix the dough.
- Keep the dough in freeze for 20 minutes.
- Then take it out and roll with rolling pin about 1/8" thick.
- Place the rolled dough on the tart pan properly.
- Prick with fork. It will prevent the dough fluff up while baking.
- Preheat the oven 180C for 10 minutes.
- Place a butter paper on the tarts and fill with kidney beans.
- Bake at 180C for 25 minutes. It is called blind baking.
- After baking remove the tarts from tart moulds and let them cool down.
- FOR METHI PANEER:
- Clean and chop methi leaves and blunch them.
- Wash under running cold water and make a paste.
- Heat ghee in a pan and add cumin seeds.
- When they starts to splatter add ginger garlic paste.
- Saute for 5 minutes and then add onion paste, tomato puree and all dry masalas.
- Stir continuously. Then add methi paste and cook until oil separates. Add salt and sugar.
- Chop the paneer into cubes and saute them in refined oil.
- Check seasoning of the methi gravy. Add sauted paneer cubes.
- Add some chaat masala for extra zing. Filling of the tart is ready.
- Now fill the tarts with this filling.
- Top them with grated cheese.
- Again heat the oven with top rod on for 5 minutes and grill these tarts for about 5 minutes or until the cheese melts.
- Serve and enjoy endlessly.
Recipe Notes
You can make tart shells one day before to serve them more quickly.
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Aparajita Dutta
3 Comments
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Looks so wonderful! Thanks for posting.
Such a tempting dish! Thank you.
Looks so appetizing! Thank you for posting.