Curried Paneer Pâte
by Tarla Dalal
In Continental cuisine, a pâté is a spreadable paste made of varied ingredients such as cooked meat or vegetables and herbs. It is served as a spread along with breads, or sometimes even baked along with them to form a flavourful crust. Here is a Curried Paneer Paté made of sautéed spring onions and celery, perked up with curry powder, and mashed along with grated cottage cheese. It goes great with warm lavash or bread sticks.
Curried Paneer Pâte recipe - How to make Curried Paneer Pâte
Preparation Time: Cooking Time: Total Time:
Makes 0.5 cup
1/2 cup grated paneer (cottage cheese)
2 tsp oil
1/4 cup chopped spring onions whites
2 tsp chopped celery (ajmoda)
1 tsp curry powder
a pinch of turmeric powder (haldi)
salt to taste
1 tbsp mayonnaise
1/4 tsp freshly ground black pepper (kalimirch)
For Serving
lavash
bread sticks
- Method
- Heat the oil in a deep non-stick pan, add the spring onion whites and celery and sauté on a medium flame for 2 minutes.
- Add the curry powder, turmeric powder and salt, mix well and cook on a medium flame for 30 seconds.
- Remove from the flame, add the paneer, mayonnaise and pepper powder and mash it well with the back of a spoon.
- Serve hot with lavash and bread sticks.
| Energy | 56 cal |
| Protein | 1.5 g |
| Carbohydrates | 1.9 g |
| Fiber | 0.1 g |
| Fat | 4.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 67.8 mcg |
| Vitamin B1 | -0.1 mg |
| Vitamin B2 | -0.1 mg |
| Vitamin B3 | -0.1 mg |
| Vitamin C | 1.3 mg |
| Folic Acid | 0.4 mcg |
| Calcium | 56.3 mg |
| Iron | 0.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 19.9 mg |
| Potassium | 5.4 mg |
| Zinc | 0 mg |
An indianized version of a dip. The paneer and curry powder takes the taste away. It's delicious!