Spicy Lemon Chilli Paneer Tart with Curry Leaves Recipe
Indulge in the tantalizing flavors of the Spicy Lemon Chilli Paneer Tart with Curry Leaves, a fusion appetizer that combines the creaminess of paneer with zesty lemon and the aromatic touch of curry leaves. This dish is perfect for parties or as a delightful starter for any gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 300 grams |
| Unsalted Butter (chilled, cut into small cubes) | 200 grams |
| Icing Sugar | 100 grams |
| Whole Egg | 1 |
| Salt | 1 teaspoon |
| Paneer (Homemade Cottage Cheese, cubed) | 200 grams |
| Green Bell Pepper (Capsicum, diced) | 1/2 cup |
| Onion (diced) | 1/2 cup |
| Garlic (cut into strips) | 8 cloves |
| Green Chillies (slit) | 3 |
| Spring Onion Greens (finely chopped) | 1/4 cup |
| Salt (to taste) | – |
| Black Pepper Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Green Chilli Sauce | 1 teaspoon |
| Curry Leaves (sprig) | 1 |
| Mustard Seeds | 1 teaspoon |
| Corn Flour (mixed with water) | 1 teaspoon (corn flour) + 4 teaspoons water |
| Lemon (cut into wedges) | 1 |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 300 |
| Protein | 8 grams |
| Carbohydrates | 40 grams |
| Fat | 15 grams |
| Fiber | 2 grams |
Instructions
Prep the Tart Shell:
- To start, prepare the tart dough a day in advance and let it rest in the refrigerator overnight.
- Cut the butter into small cubes and freeze for about 2 hours until solid.
- In a large mixing bowl, combine the flour, icing sugar, and salt. Rub in the chilled butter until the mixture resembles coarse sand.
- Add the whole egg and mix until a sticky dough forms. Wrap the dough in cling film and refrigerate overnight.
- The next day, roll the dough on a floured surface to a thickness of about 1 cm. Transfer it carefully to a 6-inch loose-bottom pie tin, pressing it into the base and up the sides. Trim excess dough and dock the pastry with a fork to prevent puffing.
- Bake in a preheated oven at 180°C (356°F) for 20-25 minutes until golden. Remove and let cool.
Prepare the Chilli Lemon Paneer Filling:
- In a pan over medium-high heat, add oil, mustard seeds, and curry leaves, allowing them to crackle.
- Stir in garlic, green chilies, and onions. Sauté for 3-4 minutes until the onions turn soft and pink.
- Add the green bell pepper, salt, turmeric, black pepper, green chili sauce, and paneer, mixing thoroughly.
- Create a slurry with corn flour and water, adding it to the pan. Stir continuously until well combined.
- Remove from heat, squeeze in the lemon juice, and add the lemon wedges and spring onion greens. Mix well.
Assemble and Serve:
- Just before serving, fill the cooled tart shells with the Chilli Lemon Paneer mixture.
- Present your Spicy Lemon Chilli Paneer Tart with Curry Leaves as an enticing appetizer, ideal alongside Rose Buns with Stuffed Mushrooms and Lebanese Spinach Triangle Pies.
Enjoy this delightful fusion dish that promises to be a hit at your next gathering!
