Appetizer
Spicy Lemon Chilli Paneer Tart With Curry Leaves Recipe Step By Step
If you enjoy Spicy Lemon Chilli Paneer Tart With Curry Leaves Recipe Step By Step cuisine, this Appetizer recipe is worth trying at home....
⏱️
20 Min Prep
🔥
20 Min Cook
🍽️
4 Servings
🥗
Eggetarian
Ingredients
- 300 grams All Purpose Flour (Maida)
- 200 grams Butter (unsalted) - cut into small cubes and chilled
- 100 grams Icing Sugar
- 1 Whole Egg
- 1 teaspoon Salt
- 200 grams Paneer (Homemade Cottage Cheese) - cut into cubes
- 1/2 cup Green Bell Pepper (Capsicum) - diced into squares
- 1/2 cup Onion - diced
- 8 cloves Garlic - cut into strips
- 3 Green Chillies - slit
- 1/4 cup Spring Onion Greens - finely chopped
- Salt - to taste
- 1 teaspoon Black pepper powder
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Green Chilli Sauce
- 1 sprig Curry leaves
- 1 teaspoon Mustard seeds
- 1 teaspoon Corn flour - mixed with 4 teaspoons water
- 1 Lemon - cut into 8 wedges
Instructions
1
To begin making the Chilli Lemon Paneer Tart procedure, it is best to make the flour base for the tart the previous day and allow it to rest in the refrigerator overnight.*For the tart shellTo make the tart shell, cut dairy spread into small cubes and freeze them for about 2 hours or until solid.In a large mixing container, combine the ground mix, icing granulated sugar, seasoning and dairy spread and rub with your fingers, until the dairy spread is fully combined and the mixture has a sand like texture.toss in one whole egg into this sand like mixture and bring the flour base together.
2
The flour base will be sticky.Pack this flour base in a cling wrap and allow it to rest in the refrigerator overnight.Keep a 6 inch loose bottom pie tin ready.Dust some ground mix on the counter and begin rolling the flour base, you need to roll out a thick sheet of 1 cm thickness.Carefully lift the sheet of flour base and place it over the pie tin, press the flour base against the base and the walls.
3
Let the excess flour base be there as is, place this pie tin in the freezer for 30 moments.Remove the pie tin from the freezer, cut off the excess from the edges using a fork or a knife.Dock (prick) the pastry so that it doesn't puff up when it is being baked. bake in a preheated oven at 180 degree celsius for 20-25 moments till golden in colour.Remove from the oven and allow the tart shells to cool.*For the Chilli Lemon Paneer fillingIn a pot, mildly hot lubricate on medium-high flame, toss in the mustard seeds and curry leaves and let them crackle.Once done toss in the garlic, green chilies and onions.
4
Saute for 3-4 moments until the onions are soft and pink.Once the onions turn pink, toss in in the capsicum, seasoning, turmeric, pepper ground mix, green chili condiment dip and paneer and give it a good mix gently.Make a slurry of cornstarch and liquid and toss in it to the paneer mix gently.
5
mix gently continuously until well combined.Turn off the mildly hot, squeeze the lemon wedges and drop the lemon skin into the paneer mix gently.At this stage also toss in in the spring shallot greens and mix gently well.toss in this Chilli Lemon Paneer Filling into the prepared baked Pie Tarts just before serving. present this fiery Lemon Chilli Paneer Tart with Curry leaves procedure as a party appetizer along with Rose Buns With Stuffed Mushroom procedure and Lebanese Spinach Triangle Pies procedure.
Recipe Information
Cuisine
Fusion
Fusion
Course
Appetizer
Appetizer
Diet
Eggetarian
Eggetarian
Total Time
40 mins
40 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
20 minsTotal Time
40 minsMaster Chef
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