Malai paneer hotdogs are delicious creamy paneer filling inside a hot dog bun drizzled with a coriander yogurt chutney! I love making vegetarian versions of hotdogs! Growing up in India I had tried a variety of them. This recipe is inspired by a paneer hotdog my friend’s mom would make when I was a child. It is a fun Indian fusion recipe that is great for dinners and especially for parties to serve. You can even make them mini and it’ll be a great appetizer. You gotta try these veggie hotdogs and see how delicious they are!

Happy Cooking!

Servings: 4 hot dogs

Prep Time: 10 mins

Cooking Time: 30 mins

Total Time: 40 mins

Ingredients: 

• 1/4 cup- 60g milk

• 1 tbsp-12-14g mawa/khoya

• 1 tbsp -8g cashews

• 1 medium red onion finely chopped

• 1.5-inch ginger grated

• 4-5 cloves of garlic minced

• 1/4 tsp Turmeric

• 1/8 tsp hing

• 1 tsp red chili powder

• 1/2 tsp coriander powder

• 1/2 tsp cumin powder

• 1-2 tsp Salt as per taste

• 1/4 tsp Pepper as per taste

• 1/2 tsp Sugar

• 240g panner cubed

• 1/3 cup -65g cream

• 1-1.5 tsp Kasthuri methi

• 3 tbsp greek yogurt or hung yogurt

• 1 tbsp coriander chutney

• 4 hot dog buns

Directions: 

• Soak the cashews for 10 mins. Grind up cashews with milk and khoya. It should be a smooth paste. Add 1-2 tbsp of water if needed.

• Air fry/ Deep fry or pan fry the paneer. Check notes.

• In a pan add 1 tbsp veg/peanut oil.

• Add ginger and garlic and cook it for 3-4 mins till fragrant.

• Add chopped onions and cook it for 6-8 mins till it browns and just starts to caramelize.

• Add the spices and seasonings- Hing, turmeric, red chili powder, coriander, cumin, salt. Pepper and sugar and cook for 2-3 mins.

• Add cashew khoya paste and cook it for 2-3 mins.

• Add in the paneer and mix till covered in paste.

• Add cream and mix. Simmer for 2-4 mins till it thickens. The paneer should be well coated in the gravy but not too liquid. The paneer filling is ready.

• Mix the coriander chute with greek yogurt and keep it aside.

• Lightly toast the buns on both sides on a griddle to warm it. Do not toast it. Brush some melted butter on it.

• Fill the buns with paneer.

• Drizzle some of the coriander yogurt over it. Drizzle mayonnaise over it if you want. Serve warm with your favorite condiments.

Notes/Tips:

• The malai paneer gravy should not be too thin. It should be thicker so it does not flow out of the bun.

• Pan-fry/deep fry/Air fry the paneer helps the paneer keep its shape. I Air fried at 380F for 10 mins in a preheated air fryer and tossed it midway.

• Don’t make the hot dog bun too toasty.

• The coriander yogurt chutney helps add an earthy flavor to the hot dog.

• The malai paneer recipe is delicious as a vegetable itself. Keep the gravy consistency as you like.

• Don’t skip the mawa/khoya as it adds the malai flavor to it.