Ariso Recipes
Spicy Lemon Chilli Paneer Tart With Curry Leaves
Last update date: February 24, 2012
Try our Spicy Lemon Chilli Paneer Tart with Curry Leaves ÔøΩ a delightful fusion of zesty flavors in a crispy tart shell.
40 minutes.
Fusion
Ariso Intelligence
Looks Clean
Certain ingredients used are not clean
Contains Icing Sugar and Wheat flour, refined (Triticum aestivum).
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Ingredients
4
How To Cook?
1
To prepare the spicy lemon chilli paneer tart, make the tart shell dough in advance by combining wheat flour, icing sugar, salt, and frozen unsalted butter. bring the dough together using a whole egg, then wrap it in cling wrap and refrigerate it overnight.
2
Roll out the chilled dough into a thick sheet and place it in a 6-inch loose bottom pie tin, pressing it against the base and walls. freeze the pie tin for 30 minutes, then remove it and trim off the excess dough. prick the pastry and bake at 180ÔøΩc for 20-25 minutes until golden. let the tart shell cool.
3
For the spicy paneer filling, heat oil in a pan and add mustard seeds and curry leaves until they crackle. saute garlic, green chilies, and onions until soft. then add capsicum, salt, turmeric, black pepper powder, green chili sauce, and paneer. mix well.
4
Make a slurry of corn flour and water, and add it to the paneer mix. stir until well combined. turn off the heat and add lemon juice, lemon skin, and spring onion greens.
5
Fill the prepared spicy paneer filling into the baked tart shells just before serving.
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