Cookery

Spicy Lemon Chilli Paneer Tart with Curry leaves Recipe

A fusion recipe, Spicy Lemon Chilli Paneer Tart with Curry leaves Recipe is a tangy and spicy paneer filling, placed in an open baked tart. With added South Indian zing from the mustard seeds and curry leaves, and a little bit of chinese flavour from the chili sauce, vinegar and soy sauce, this fusion recipe is a burst of flavours in your mouth.

Adding to this lovely mouth feel of soft paneer with crunchy onions and capsicum is that this filing is served in a crispy sweet tart base.

Serve this Spicy Lemon Chilli Paneer Tart with Curry leaves Recipe as a party appetizer along with Rose Buns With Stuffed Mushroom Recipe and Lebanese Spinach Triangle Pies Recipe

Take a look at some more tart recipes :

  1. Veggie Pearl Millet Tart Recipe

  2. French Onion Tart Recipe

  3. Tart Provencal With Ratatouille Recipe

Ingredients

For the tart shell

    • 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

For the Chilli Lemon Paneer filling

  • 200 grams Paneer (Homemade Cottage Cheese) , cut into cubes
  • 1/2 cup Green Bell Pepper (Capsicum) , diced
  • 1/2 cup Onion , diced
  • 8 cloves Garlic , cut into strips
  • 3 Green Chillies , slit
  • 1/4 cup Spring Onion Greens
  • 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 starch , mixed with 4 teaspoons water
  • 1 Lemon , cut into 8 wedges

How to make Spicy Lemon Chilli Paneer Tart with Curry leaves Recipe

  1. *For the tart shell

  2. To begin making the Coastal Style Chilli Lemon Paneer Tart Recipe, make the dough for the tart the previous day and allow it to rest in the refrigerator overnight.

  3. Cut butter, into small cubes and freeze them for about 2 hours or until solid.

  4. In a large mixing bowl, combine the flour, icing sugar, salt and butter and rub with your fingers, until the butter is fully combined and resembles a sand like texture.

  5. Add one whole egg into this sand like mixture and bring the dough together. The dough will be sticky.

  6. Pack this dough in a cling wrap and allow it to rest in the refrigerator overnight.

  7. Keep a 6 inch loose bottom pie tin ready.

  8. Dust some flour on the counter and begin rolling the dough, you need to roll out a thick sheet of 1 cm thickness.

  9. Carefully lift the sheet of dough and place it over the pie tin, press the dough against the base and the walls. Let the excess dough be there as is, place this pie tin in the freezer for 30 minutes.

  10. Remove the pie tin from the freezer, cut off the excess from the edges.

  11. Once the edges are cut off using the fork, dock (prick) the pastry so that it doesn’t puff up.

  12. Bake in a preheated oven at 180 degree celsius for 20-25 minutes.

  13. Once you see a nice golden colour, indicates the shell is well baked. Remove from the oven and allow to cool.

  14. *For the Chilli Lemon Paneer filling

  15. In a pan, heat oil on medium-high flame, add the mustard seeds and curry leaves and let them crackle. To this add the garlic, green chilies and onions. Saute for 3-4 minutes.

  16. Once the onions turn pink, add in the capsicum, salt, turmeric, pepper powder, green chili sauce and paneer and give it a good mix.

  17. Finally, up the flame, make a slurry of cornstarch and water and add it to the paneer mix.

  18. Turn off the flame, squeeze the lemon wedges and drop the lemon skin into the paneer mix. Mix well.

  19. Serve this Spicy Lemon Chilli Paneer Tart with Curry leaves Recipe as a party appetizer along with Rose Buns With Stuffed Mushroom Recipe and Lebanese Spinach Triangle Pies Recipe

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