This recipe combines the creamy goodness of hummus with perfectly roasted paneer coated in a flavorful garlic and yogurt marinade. It's a delightful fusion of textures and flavors that makes for a wholesome and satisfying dish. Perfect for a quick snack or a light meal, this recipe is sure to win hearts.
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Grind garlic cloves and soaked red chilli into a paste.
Mix the paste with curd/yogurt and a pinch of salt. Add besan if the paste is runny.
Coat the paneer pieces with the prepared mixture.
Roast the coated paneer on a tawa with olive oil until golden and slightly crisp.
Blend boiled chickpeas, garlic cloves, yogurt/tahini, and lime juice in a blender.
Add ice cube for a smoother texture, if desired.
Gradually add olive oil in batches while blending until the hummus reaches a smooth consistency.
Serve the roasted paneer alongside the prepared hummus.
Enjoy the dish as a snack or light meal.
If you don't have tahini, yogurt works as a great substitute for hummus.
Adding ice while blending hummus helps achieve a creamier texture.
Make sure the paneer is fresh for the best taste and texture.
Can I use store-bought hummus instead of making it at home?
Yes, you can use store-bought hummus to save time, but homemade hummus has a fresher and more customizable flavor.
What can I use instead of besan in the paneer coating?
You can use cornflour or all-purpose flour as a substitute for besan if needed.
Can I make this recipe vegan?
Yes, replace yogurt with a plant-based alternative and ensure the paneer is substituted with tofu for a vegan version.
How do I store leftover hummus?
Store leftover hummus in an airtight container in the refrigerator for up to 3-4 days.
What can I serve with this dish?
You can serve this dish with pita bread, fresh veggies, or even as a filling for wraps.
