Upside down Paneer Puff
Elevate your culinary experience with our sensational Upside Down Paneer Puff recipe- a delightful fusion of Indian flavors and innovative cooking techniques. Imagine succulent paneer, marinated with a tangy tomato spice blend, cooked using the viral upside-down method typically used for tarts. As if that weren't enough, cooking it upside down adds the magic of caramelizing a medley of kalonji, honey, and onions. This exquisite Indian fusion dish not only promises to tantalize your taste buds but also showcases a stunning presentation that's as impressive as it is delicious. A delicious appetizer for any party, game day, Diwali, Rakhi, or any function! I am sure that they will be wiped clean. You will be the star host when you make these!!
Happy Cooking!
Servings: 12-14 servings
Prep Time: 20-30 mins
Cooking Time: 20-25 mins
Total Time: 1 hour
Ingredients:
Paneer Mix:
430-460g paneer cut into smallish cubes
3.5-4 tbsp tomato paste
1/2-1 tsp deggi red chili powder
1/8 tsp ajwain powder
1/2 turmeric powder
1/2 tsp coriander powder
1/2-3/4 tsp cumin powder
1 tsp kasuri methi
1/2 tsp Chaat masala
1-1.5 tbsp mustard oil
1/2 tsp Sugar
1 tsp Salt as per taste
1/4 tsp Pepper
Assemble:
2 sheets (16-18 oz) puff pastry; thawed
1-2 large Red onions cut into thin circles
1 tbsp Kalonji (Nigella seeds)
6-8 tbsp Honey
1 tbsp Chaat masala
1-2 tbsp mustard oil
Yogurt Mix:
1/3-1/2 cup yogurt
1.5 tbsp coriander chutney
1/2-1 tbsp tamarind chutney; depending on taste
1 tsp chaat masala
Directions:
Preheat the oven to 400F.
Paneer mix: In a bowl add tomato paste, mustard oil, red chili powder, ajwain powder, turmeric powder, coriander powder, cumin powder, kasuri methi, Chaat masala, Sugar, Salt, and Pepper and mix.
Add paneer cubes and give them a toss till they are coated well.
Place a puff pastry sheet on parchment paper or on a workable countertop. If working on a countertop, sprinkle some flour on it before working.
Gently roll the puff pastry sheet till it’s a little thinner. Cut each puff pastry sheet into 6-8 pieces.
Line baking trays with parchment paper.
Assemble: Brush mustard oil in intervals on parchment paper, leaving space between them for each puff pastry square. Sprinkle kalonji over the oil. Drizzle some honey (about 1-1.5 tsp) over the kalonji. Sprinkle chaat masala over it.
Place one large onion or smaller onions on each interval. Brush little mustard over the onions.
Place about 3 tbsp paneer over the onions.
Place the cut pieces of puff pastry sheet over the paneer. The puff pastry should be a little bigger (about 1-1.5 cm from all edges) than the space taken from by paneer. Don’t make it too big otherwise you’ll have less filling.
Press down along all the edges. The 1/2 inch space you left helps to give you space to press down. Use a fork to crimp the edges if you want. Press down gently over the puff pastry to ensure everything has stuck to it well. Use a fork to poke some holes in the puff pastry.
Brush the remaining oil over the puff pastry.
Bake at 400F for 17-20 mins till the puff pastry is baked through and golden brown and the onions are caramelized.
Yogurt mix: Mix yogurt, coriander chutney, and tamarind chutney. Keep it in the fridge till ready to serve.
Let it cool for 2-3 mins. Carefully flip each piece over.
Enjoy warm and serve with the yogurt sauce!
Notes/Tips:
Keep the puff pastry covered so it doesn’t dry out if you are working on the paneer.
Be sure to prick it with a fork before baking or it will puff up.
You can make one large tart if you want. You can check the instructions here.
You can marinate the paneer and keep it from before.
You can arrange everything and keep it covered in the fridge from before. I tightly cling wrap the baking tray and keep it in the fridge. The baking time may increase by 2-3 mins. Bake just before serving!
Use mustard oil it really makes the flavor SO much better!
