Prep Time: 10 mins
Total Time: 30 mins
Description: Cottage Cheese pickled with Indian spices is used as a prime ingredient in making an Open Canape.
Course: Appetizer, Snack, Tapas
Major Ingredients: Paneer, Spices, Buns
Cooking Method: Saute, Toast
Flavor Profile: Savoury, Spicy, tangy
500 grams Paneer
2 ½ tablespoons Achari Masala
100 grams Hung Curd
20 grams Bean Sprouts
1 pcs. Iceberg Lettuce
50 grams Butter
30 grams Peeled Garlic
6 pcs Bread buns
2 tablespoons Mustard Oil
Heat Mustard Oil to a smoking point & then add Achari Masala to it. Cook the spice mix nicely. Take it off heat, let it cool down for 10 minutes.
Add this spice mix into hung curd. Mix nicely.
Cut cubes of Paneer & marinade it with the pickled curd marinade for 5 mins.
Shred the lettuce & store it in chilled water.
Now cook the paneer on medium flame for 5 mins. Once cooked evenly, keep it aside.
Add chopped garlic to softened butter. Now spread this butter on half sliced buns.
Toast these buns on a non stick pan or in the oven.
Assemble the canapé - Take the toasted bread. Place lettuce leaves on it. Add the pickled Paneer on the top.
Garnish with sprouts & serve.
Notes: You can use chicken instead of the Paneer, if you’re a non-vegetarian. Marinade it for longer though.
(The recipe has been shared by Chef Saransh Goila)